Mori Dar

Parsis call dal dar, which is a lentil soup that can be made thicker or thinner in consistency according to your preference. This version is typically mashed or blitzed for a smoother texture and is a simple dal that is very easy to prepare and eaten on auspicious days. Toor dal, also called pigeon peas, are the most popular lentils in Parsi cuisine, but if you can’t find them you can also make this with chana, masoor (red split lentils) or yellow moong/mung.