Mora Dar Chawal Ne Machi No Patio (Yellow Dal With Fish Tomato Gravy)

This particular dish is cooked on auspicious occasions such as birthday’s, weddings, navjote’s (parsi thread ceremony) etc.

Serves 4-5 people

For Dal:

Ingredients:

2 cups toor dal, soaked overnight or minimum 2-3 hrs

1 tsp jeeru

1 onion, finely chopped

4-5 garlic, finely chopped

1 tsp haldi

2 tsp ginger garlic paste

Salt

2 tbsp Oil/Ghee

Method:

Wash and pressure cook dal (add salt, haldi and water) for 1 whistle and keep on low flame for 10 mins.

In a vessel, heat ghee/oil (ghee will give a much better taste). Add jeeru to the hot oil. Add onion and fry till golden brown.

Now add finely chopped garlic and fry till golden in color. Add ginger garlic paste and mix well for 2-3 mins.

Open the cooker once it has cooled down and mash the dal using the back of a cooking spoon.

Add this to the vessel and mix well. Add water for appropriate consistency and let it come to a boil.

Dal is now ready.

For Patio:

Ingredients:

2 medium onions, finely chopped

3-4 tomatoes, pureed

2 small brinjals, finely chopped, optional

5-6 pieces of fish

1 tsp white vinegar

4-5 garlic, finely chopped

1 tsp haldi

1 tsp red chilli powder

2 tsp dhana jeeru

Coriander

Salt

Oil

Method:

Heat oil in a vessel and fry chopped onion till golden brown

Add garlic and fry till golden color.

Now add the pureed tomatoes and brinjal and cook on slow flame till done.

Add haldi, red chilli powder, salt and dhana jeeru, vinegar and mix well.

Add little water (consistency should be like sandwich chutney). Let it boil. Add chopped coriander.

Add fish to this (depending upon the type of fish you will have to keep it on low flame. 

Surmai/Ravas will usually take about 5-10 mins. The best way to determine if the fish is cooked is to poke a fork in the fish. If it comes out clean and easily, the fish is done.)

Serve this on top of dal and chawal.