Dhandaar Patio by Zarnak Sidhwa

Ingredients:

For Dhandaar:

• Red lentils 1 cup
• Salt 1 tsp
• Turmeric 1 tbsp
• Garlic cloves 6-8
• Cumin seeds 1 tbsp
• Sliced onion 1
• Oil or ghee 2 tbsp

For Fish Patio:

• Fish 1/2 kg
• Sliced onion 3-4
• Oil 3 tbsp
• Chopped tomatoes 3-4
• Vinegar 2 tbsp
• Sugar 2 tbsp
• Chopped coriander 2 tbsp
• Salt 1 tsp
• Turmeric 1/2 tsp
• Red chili powder 1 tbsp
• Slit green chilies 2-3

Masala To Be Ground:

• Dry red chilies 5-6
• Cumin seeds 1 tbsp
• Garlic 6-8 cloves
• Chopped ginger 2 tbsp
  

Method:

1. Soak the daal for a few hours and then wash well.
2. Boil with water, salt, turmeric and let cook till tender.
3. Remove from stove and sieve it using a colander.
4. Put in a clean pan and let cook till thick.
5. Heat oil or ghee and fry the sliced onion till golden, add garlic, cumin seeds and add it to the daal just before serving.
6. Serve dhandaar with boiled rice and fish or prawn partio.
7. Apply little salt, red chili powder and turmeric to the fish and set aside.
8. Heat oil.
9. Fry the sliced onions until golden brown and add the ground masala and saute.
10. Add little salt, turmeric and red chili powder.
11. Add tomato puree and the fish and let cook till done.
12. Add vinegar, sugar and coriander leaves.
13. Serve with boiled rice and dhandaar.