Masala Ni Daar ~ Spiced Lentils
|My personal favourite, lentil|
Pot of Spices/Masala
In a food grinder blend till smooth to make the masala
Pot of Lentils
Taste for the salt, spices and the jaggery. Check for the consistency and serve.
The chillies in this recipe are for an average mild Lentil/Dar. Add chillies and chillie powder according to your taste.
Toor or Tuar is also called split pigeon peas. They are golden in colour. They are oily or plain. I use the plain variety as it is easier to digest. You can use a combination of lentils like red masoor, yellow mung, tuar/toor and channa.
Tarko an optional step to finish it off.
You have the option of doing a tarko before serving which is simply heating a tablespoon of ghee or oil and adding a few round red chillies, a handful of curry leaves, a tsp of mustard seeds and poruing this over the ready to serve dar/lentil just before serving. It only takes a few seconds to cook in hot oil, and work quickly or it will burn.
You may also add slivers of fresh garlic if you enjoy it.
The Art of Parsi Cooking; reviving an ancient cuisine.
There is controversy about what some of the mixed blends of spices are called. Growing up the black-karo dhana jeera no masalo is what we bought ready from a specialist store, still available in Karachi at the Empress Market.
It generally includes all the dry ingredients like coriander seeds, cumin, black cumin, black cardamom, bay leaf, cinnamon, cardamom, nutmeg, cloves, black pepper, caraway, mace and more. I do know a variation of this type of powder is available to buy ready for use in Indian stores under the label of Dhansak Masala.