Neyatni Dal (Community Feast Lentils)

This traditional Parsi-Gujarati "Neyatni Dal" is a rich, celebratory lentil dish originally prepared for large community feasts. It features a luxurious blend of toor dal (pigeon peas) simmered with red pumpkin, potatoes, and eggplant, then tempered with a generous amount of ghee and aromatic spices like dhana-jiru and curry leaves. The addition of fresh cilantro, green chilies, and a complex spice profile creates a thick, savory, and deeply comforting stew perfect for serving with steamed rice.

Ingredients

1 cup Toor Dal (Split Pigeon Peas) (Original recipe calls for 2 Sher (approx 2 lbs). Scaled down for home cooking.)
4 cups Water (For boiling the dal.)
2 medium Onions (Finely chopped. Original calls for 3 Sher (approx 3 lbs) for the large batch.)
5 tablespoons Ghee (Original recipe is very rich. Adjust to taste.)
1/2 cup Red Pumpkin (Cubed. Original calls for 1/4 Sher.)
1/2 cup Potatoes (Cubed. Original calls for 1/4 Sher.)
1/2 cup Eggplant (Cubed, preferably seedless. Original calls for 1/4 Sher.)
2 tablespoons Dhana-Jiru (Coriander-Cumin Powder) (Original calls for 8 Tolas for the large batch.)
1 1/2 teaspoons Salt (Or to taste. Original calls for 4 Tolas for the large batch.)
1 tablespoon Ginger paste (Original calls for 3 Tolas for the large batch.)
2 teaspoons Garlic paste (Original calls for 2 Tolas for the large batch.)
2 teaspoons Curry Powder (or Garam Masala) (Original calls for 2 Tolas for the large batch.)
10 leaves Curry leaves (Fresh.)
1/2 teaspoon Black Pepper (Ground.)
1/2 teaspoon Turmeric powder (Ground.)
1/2 cup Fresh Cilantro (Coriander) (Chopped.)
2 whole Green Chilies (Slit lengthwise.)
2 whole Dried Red Chilies (Mild variety.)

Instructions

1Wash the toor dal thoroughly. In a pressure cooker or large pot, combine the dal, water, turmeric powder, cubed pumpkin, potatoes, and eggplant. Cook until the dal is completely soft and mushy, and the vegetables are tender. If using a pressure cooker, cook for 3-4 whistles. Once cooked, lightly mash the dal, keeping some chunks of vegetables visible for texture.
2In a separate heavy-bottomed pan, heat the ghee over medium heat. Add the chopped onions and sauté until they turn golden brown. Add the curry leaves, dried red chilies, and slit green chilies. Stir for a minute until fragrant.
3Lower the heat and add the ginger paste, garlic paste, dhana-jiru (coriander-cumin powder), curry powder, black pepper, and salt to the onion mixture. Sauté for 1-2 minutes, being careful not to burn the spices. Pour the cooked dal and vegetable mixture into the pan with the spices. Stir well to combine. If the dal is too thick, add a little hot water to reach your desired consistency. Simmer on low heat for 8-10 minutes to allow the flavors to meld.
4Remove from heat. Stir in the fresh chopped cilantro. Serve hot with steamed rice or crusty bread.