Born and raised in Mumbai exposed me to various religions, cultures and cuisines. Though we walked by a Parsi colony daily on our way to school and back home, I knew nothing about their cuisine. At the college of home science is where we were taught some Parsi dishes. Later on, when I worked for Tata Steel at Fort, it was during lunch time that I started exploring the Parsi dishes at various restaurants and eateries. Thus, my quest and love for their cuisine started to grow.
Dhan dar patio is their typical combo for all auspicious occasions consisting of dhan (rice), dar (arhar or toor dal) and patio (prawns or fish in a red tomato-based sauce). The dhan is usually plain white or jeera rice. Dar is a simple, creamy dal cooked with turmeric powder and salt. Garnished with a tempering of ghee, garlic, cumin seeds and green chillies. Patio is "khatu mithu" (sour and sweet) balanced with spices and flavoured with prawns or fish. Tomato, vinegar and tamarind impart the sourness, jaggery the sweetness with chillies contributing to the heat. Served with rice, yellow dal and kachumber (salad), incredibly delicious leaving you craving for more.
Did you know:
Dhan dar patio is their typical combo for all auspicious occasions consisting of dhan (rice), dar (arhar or toor dal) and patio (prawns or fish in a red tomato-based sauce). The dhan is usually plain white or jeera rice. Dar is a simple, creamy dal cooked with turmeric powder and salt. Garnished with a tempering of ghee, garlic, cumin seeds and green chillies. Patio is "khatu mithu" (sour and sweet) balanced with spices and flavoured with prawns or fish. Tomato, vinegar and tamarind impart the sourness, jaggery the sweetness with chillies contributing to the heat. Served with rice, yellow dal and kachumber (salad), incredibly delicious leaving you craving for more.
Did you know:
- Arhar dal and toor dal are the same. In northern states of India called as arhar dal whereas in southern states known as toor dal. In English, as split yellow pigeon peas.
- Dar or dal is also referred to as mori dal meaning mild with minimal spices.
- Patio is a unique shaped pan, flat with a broad base that was used to cook prawns, hence the name of the dish; prawn patio or kolmi no patio.
Dar or Dal
(Serves 6)
Ingredients:
1 1/2 cups arhar or toor dal
1/2 teaspoon turmeric powder
4 large cloves of garlic (chopped)
2 long green chillies (chopped)
1 teaspoon cumin seeds
2 tablespoons ghee
salt
Method:
Clean, wash toor dal and soak in some hot water for 30 minutes. Drain out the water and pressure cook with fresh 4 1/2 cups of water, turmeric powder and salt until soft. No need to blend, once you stir, the dal will be creamy.
For the tempering, heat ghee, add cumin seeds, garlic and green chillies. Cook for a minute and add to the dal. Stir and check for seasoning.
Serve garnished with some brown onion slices, if desired.
Note:
Prawn Patio
(Serves 6)
Ingredients:
1/2 kg prawns
1 onion
4 tomatoes
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon jeera powder
1 teaspoon tamarind pulp
1 tablespoon jaggery
handful coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a paste with 2 tablespoons vinegar
6 large cloves of garlic
3 long green chillies
3 dried red guntur chillies
1 teaspoon cumin seeds
Method:
Clean, shell and devein prawns. Wash, drain well, season with salt and 1/4 teaspoon turmeric powder. Set aside.
Process onion finely in a food processor or tupperware chopper. This helps in obtaining a thick gravy.
Puree tomatoes and strain through a sieve, should be about 1 1/2 cups.
Heat oil in a pan and sauté onion until light brown. Fry the ground paste well. Rinse the blender jar with 1/4 cup water and add to the pan. When most of the liquid has dried out, incorporate the tomato puree and let the sauce thicken. Stir in the balance 1/4 teaspoon turmeric powder, jeera powder, coriander powder, tamarind pulp and jaggery.
Before adding the prawns, ensure that the mixture is completely thick. Then, mix in the prawns and salt. Cook for a couple of minutes and check for seasoning.
Serve garnished with coriander leaves.
Note:
(Serves 6)
Ingredients:
1 1/2 cups arhar or toor dal
1/2 teaspoon turmeric powder
4 large cloves of garlic (chopped)
2 long green chillies (chopped)
1 teaspoon cumin seeds
2 tablespoons ghee
salt
Method:
Clean, wash toor dal and soak in some hot water for 30 minutes. Drain out the water and pressure cook with fresh 4 1/2 cups of water, turmeric powder and salt until soft. No need to blend, once you stir, the dal will be creamy.
For the tempering, heat ghee, add cumin seeds, garlic and green chillies. Cook for a minute and add to the dal. Stir and check for seasoning.
Serve garnished with some brown onion slices, if desired.
Note:
- The dal will thicken as it sits, so adjust consistency with extra water.
Prawn Patio
(Serves 6)
Ingredients:
1/2 kg prawns
1 onion
4 tomatoes
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon jeera powder
1 teaspoon tamarind pulp
1 tablespoon jaggery
handful coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a paste with 2 tablespoons vinegar
6 large cloves of garlic
3 long green chillies
3 dried red guntur chillies
1 teaspoon cumin seeds
Method:
Clean, shell and devein prawns. Wash, drain well, season with salt and 1/4 teaspoon turmeric powder. Set aside.
Process onion finely in a food processor or tupperware chopper. This helps in obtaining a thick gravy.
Puree tomatoes and strain through a sieve, should be about 1 1/2 cups.
Heat oil in a pan and sauté onion until light brown. Fry the ground paste well. Rinse the blender jar with 1/4 cup water and add to the pan. When most of the liquid has dried out, incorporate the tomato puree and let the sauce thicken. Stir in the balance 1/4 teaspoon turmeric powder, jeera powder, coriander powder, tamarind pulp and jaggery.
Before adding the prawns, ensure that the mixture is completely thick. Then, mix in the prawns and salt. Cook for a couple of minutes and check for seasoning.
Serve garnished with coriander leaves.
Note:
- Prawn patio is incredibly delicious. A family favourite!!!
- Kachumber (salad) made with cucumber, tomato, onion, green chilli (optional), coriander leaves, lemon juice and salt.
