Name: Golden Lentils and Rice with Prawn Patia (Dhun Dar nay Patiyo)
Yield: 6 to 8 servings
Ingredients: 1 kg/2.2 lb raw peeled prawns, washed and lightly salted; 1-cup/250 gm tuar dal/pigeon peas (not oily), thoroughly washed; 1 tbsp jaggery; 1-cup/250 gm red split masoor dal, thoroughly washed; ¾ tsp turmeric; 2 raw mangoes, peeled; 125 gm/4 oz salted butter; 1 tsp salt; 1 tsp ginger paste; ½ tsp garam masala; 1 tbsp oil; 2 tsp garlic paste; 1 kg/2.2 lb onions, thinly sliced, fried golden brown; 4 medium to large tomatoes, crushed; 2 tsp red chilli powder; 1 ½ tsp salt; ¾ tsp turmeric powder

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Art of Parsi Cooking

By Niloufer Mavalvala

Published 2016

About

The basic meal of a typical Parsi household on any festive occasion is a trio of plain boiled rice, creamy golden lentils and thick chutney-like gravy called Patio; pronounced Pa-tea-O and not a patio.

It was combined to make it simple, quick and yet special. Healthy, ageless and timeless it continues to be the staple option of a menu on any occasion; birthdays, Navroze and even at religious ceremonies like the Navjote, Jashan and a wedding.

The Parsi Patio/Patia is a choice