Dal Karvanda Masala and Meli
This traditional Parsi dal offers a delightful twist on the classic lentil preparation by substituting sour mango slices with fresh, raw karvanda (cranberry) berries. The creamy lentils are simmered with a robust masala paste and the tart berries, creating a harmonious balance of savory, spicy, and tangy flavors. Finished with a fragrant 'meli' or tempering of sizzling spices, this dish serves as a comforting and aromatic main course perfect for pairing with steamed rice.
Ingredients
- 1 cup Toor Dal (Split Pigeon Peas) (Implied by 'Dal'. Quantity estimated for a standard family meal.)
- 4 ounces Raw Karvanda (Carissa Carandas/Indian Cranberry) (Originally '1 pasher minta kacha karvanda'. Substituted for mango slices as per instructions. 1 Pasher is approx 115g.)
- 2 tablespoons Masala Paste (Ginger, Garlic, Chili) (Implied by 'Masala ni'. A standard Parsi wet masala blend.)
- 2 tablespoons Ghee (Implied by 'Meli' (tempering). Used for frying spices.)
- 4 cloves Garlic (Implied by 'Meli'. Sliced for tempering.)
- 1 teaspoon Cumin Seeds (Implied by 'Meli'. Used for tempering.)
- 1/2 teaspoon Turmeric Powder (Estimated standard dal ingredient.)
- 1 teaspoon Salt (Estimated quantity.)
- 4 cups Water (Estimated for cooking the dal.)
Instructions
- 1Wash the Toor dal thoroughly. Place in a pot with water, turmeric, and salt. Boil until the lentils are soft and can be mashed easily.
- 2Wash the raw karvanda berries slightly. Add them to the cooked dal along with the masala paste. Simmer the mixture until the berries are tender and the flavors have melded together.
- 3In a separate small pan, heat the ghee. Add the cumin seeds and sliced garlic. Fry until the garlic turns golden brown and the spices are fragrant. Pour this tempering over the hot dal immediately before serving.