Parsi dal or dhan dar recipe with step by step photos. Parsi dal Is a traditional parsi dish often called as Dhan dar patio. The word ‘dhan’ translates to ‘rice’ and ‘dar’ means ‘dal’. Patio is a fish or prawn preparation that is served with dhan dar.
So you must be wondering where is the vegetarian version of the patio. Actually, I wanted to serve this dal with patio but could not make it as my grinder is broken and preparation of patio needs grinding of the spices.
So instead of serving the parsi dal with plain steamed rice, I made parsi brown rice. this is my third post on parsi cuisine after the Veg dhansak recipe and Parsi brown rice. and yes, I will post the patio recipe also.
This dhan dal recipe is simple and yet flavorful. in fact so good with minimal spices, that you can even have this as a dal soup.
There is a slight inherent sweet taste from the arhar dal/pigeon pea lentils itself. the dal is spiced with a lot of garlic, cumin and green chilies. Garnishing with fried onions also lend again a slight sweet taste and texture to the smoothness of the dal.
This parsi dal recipe is adapted from the pocket book I have on parsi cuisine. I don’t know how authentic the recipe is. But we liked this dal and hence I am sharing the recipe. It has become a family favorite now.
If you are looking for more regional Indian dal recipes then do check:
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parsi dal | dhan dal
for pressure cooking the dal
- 1 cup arhar dal (tuvar dal)
- ¼ teaspoon turmeric powder
- 2.5 cups water
for tempering parsi dal
- ½ or ⅔ tablespoon garlic, chopped
- 2 green chilies, kept whole
- ½ teaspoon cumin seeds or cumin powder
- salt as required
- 2 tablespoon oil
for garnishing parsi dal
- 1 small onion, thinly sliced
- 1 pinch salt
- 1 tablespoon oil for frying the onion slices
- ¾ cup water to be added later. you can add water as required.
pressure cooking lentils and frying onions
- Pick and rinse the arhar dal well.
- In a pressure cooker, add the dal, turmeric powder and water.
- First pressure cook on a high flame till the first whistle and then lower the flame and pressure cook for 4-5 minutes more.
- When the dal is getting cooked, you can chop the garlic.
- Also heat 1 tablespoon oil in a small frying pan.
- Add the sliced onions and a pinch of salt.
- Fry the onions till they are browned and crisp. drain on kitchen paper towels and keep aside.
- Once the pressure settles down on its own in the pressure cooker, mash the dal with a wired whisk.
- Add about ¾ cup water or more in the dal, till you get a medium consistency of the dal.
- Stir and keep the pressure cooker on the fire for the dal to simmer.
making tempering for parsi dal
- In a small pan, heat 2 tablespoon oil.
- Add the cumin powder, garlic, green chilies and salt. (if adding cumin, then first crackle the cumin and then add the garlic and green chilies)
- Fry till the garlic gets browned.
- Stir the tempering for uniform browning
- Pour the tempering mixture in the dal.
- Cover the cooker with the lid and switch off the flame.
- Let the flavors of the tempering infuse in the parsi dal. Stir after 5 minutes.
- Check the seasoning and add more salt if required.
- Garnish with the fried onions.
- Serve the parsi dal with steamed rice and patio.
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How to make parsi dal or dhan dar recipe
1. Pick and rinse 1 cup arhar dal or tuvar dal well in water.
2. In a pressure cooker, add the rinsed arhar dal. Also add 2.5 cups water and ¼ teaspoon turmeric powder (haldi).
3. First pressure cook on a high flame till the first whistle and then lower the flame and pressure cook dal for 4 to 5 minutes more.
4. When the dal is getting cooked, you can chop the garlic and slice the onion. Measure and keep all the ingredients ready for the parsi dal.
5. Heat 1 tablespoon oil in a small frying pan.
6. Add 1 thinly sliced small onion and a pinch of salt.
7. Stir well.
8. Fry the onions till they are browned and crisp.
9. Drain on kitchen paper towels and keep aside.
10. Once the pressure settles down on its own in the pressure cooker, open the lid.
11. Mash the dal with a wired whisk or wooden spoon.
12. Add about ¾ cup water or more in the dal, till you get a medium consistency of the dal.
13. Stir and keep the pressure cooker on the fire for the dal to simmer.
Making tempering for parsi dal
14. In a small pan, heat 2 tablespoons oil. add ½ teaspoon cumin seeds or cumin powder. If adding cumin, then first crackle the cumin and then add the garlic and green chilies.
15. Then add ½ or ⅔ tablespoon chopped garlic (lahsun) and 2 whole green chilies.
16. Add salt as required.
17. Fry till the garlic gets browned. stir the tempering for uniform browning.
18. Pour the tempering mixture in the dal.
19. Stir very well.
20. Cover the pressure cooker with the lid and switch off the flame.
21. Let the flavors of the tempering infuse in the parsi dal.
22. Stir after 5 minutes. check the seasoning and add more salt if required. garnish parsi dal with the fried onions.
23. Serve the Parsi dal with steamed rice and patio.