Jul 2

Dhan Dar Patio

This is a traditional Parsi Dish cooked on special occasions like Birthdays and Sunday afternoons πŸ™‚

On the Ashram everyday is a special occasion, so while i was typing this out in the night for the blog, my mouth was watering and so we had it for lunch today… photos attached! πŸ™‚


That’s very simple: Take as many handfuls of rice as there are people to eat. Bung them in a cooker, add water so it covers the rice by about half an inch. Add a tablespoon of ghee (you can add less if you want), add salt to taste, add 2 bay leaves, 2-3 cloves and 1-2 cardamon(crushed)… cook for 3-4 whistles and then simmer for a few minutes. Wait until the cooker has cooled down before opening it.


5 Handfuls of Tuvar Dal (the usual yellow dal we use to make… well, dal) will be enough for about 6 people. Wash the dal 3-4 times. Preferably soak it overnight or at least for 3-4 hours. Put in a cooker, add water so it covers the dal by about half an inch (more if you want the dal thin), add salt to taste and some ghee (the more of ghee, the more richer the dal). Cook for 3-4 whistles and simmer for 10ish minutes. Wait until the cooker cools down before opening it.

In a tadka vessel, add some ghee and heat it. Add 2 cloves of crushed garlic and a pinch of hing… let it crackle for a few seconds and add to the dal. Whirrrrrr the dal with a hand mixie to get a nice silky smooth consistency.


Pronounced PA (of PAttern) T (for tea) EO

Chop up 12 medium sized tomatoes. Par boil (meaning almost cooked) some green peas and diced carrots (2-3 should be enough). If you are using frozen peas, use a small packet and simply put them in water for a little while. Also chop 2 small brinjals into cubes. Chop a small bunch of spinach and methi (fenugreek if i am not mistaken) leaves as well. Desiccate some coconut, about a big generous handful.

Heat up some ghee or oil in a big saucepan. Add 2 slit green chillies, 12-15 curry leaves, 4 cloves of garlic which are either chopped finely or crushed and cook till garlic has turned golden brown. Add the desiccated coconut to this and cook until golden brown. Next add a tablespoon of garam masala, 2 tablespoons of dhania jeera, a pinch of red chilly powder (more if you want it spicier), a pinch of haldi (turmeric) powder. Cook the masalas properly. Add the carrots and the brinjals and cook well. Add the tomatoes and cook away until completely done. Next add the spinach and methi and cook till the mixture has thickened a bit. Finally add the green peas.

Chop up some fresh corriander leaves and garnish the patio before serving. BTW, in my patio, there is no green chillies or chilly powder and it tastes fantastic!

For eating: in a plate, put the cooked white rice and spread it a bit. Next add the yellow dal onto the rice. Parsis will add so much dal that the rice cannot be seen at all :). Then add the red patio onto the dal. The quantity depends on how spicy you have made the patio and how spicy you like your food… Add a dollop of butter in the middle of the whole thing.

Usually something fried (like a cutlet) along with this goes down really well… In the photo there is soya fillet fried to perfection, the lime is for the fillets, and looks nice in the photo πŸ™‚

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21 Responses to “Dhan Dar Patio”

  1. Monica says:

    really ‘sounds interesting…’
    hehe ;D
    Jai Gurudeva.

  2. Vishal says:

    hmmmm, sounds yummy. i love parsi food as most of my friends in bombay are parsis and i have had delicious meals.

  3. Gauri says:


    please give us some quick recipes especially for singletons who enter the kitchen when the stomach starts growling and the maid is absent πŸ™‚

  4. anusha says:

    wowwwwwwww thats inviting bawaaa..sad that am in college hostel and cant try this out… but mom s trying it out at home.. :):)

  5. SS says:

    Jai Gurudev! Bau, I’m just going home from office and going to cook this ‘yum yum’ right away. I’ll soak the tuvar dal in hot water ‘cos there’s no time to wait for 3-4 hours. Bau you should’nt print these real tempting pics, sheer coincidence I happen to read n see them just when I’m at my famished worst and they make my tummy grumble , mouth water and leaves me with no patience to go and dish it up! By the way I’ve made Tzatziki, Seemas’ carrot hodge-podge and masoor dal and the results were appreciated πŸ™‚

    Luv n regards,

    Sonia (Anuradha)

  6. SS says:

    JGD! Bau,

    I forgot to add in my previous comment – the soya fillet reminded me of the ‘long-forgotten’ “surmai fry”. πŸ˜‰ which is today, just a faint memory.

    Luv n regards,

    Sonia (Anu)

  7. Abhay Karnataki says:

    aha!! yummy!! too much to have a look at, just before the dinner time! πŸ™‚

  8. komal says:

    hey looks yum i love parsi food tooo….yup methi is fenugreek… am gonna try this soon…JGD!

  9. labelled this and that says:

    sounds yummmmyyy πŸ˜€ and so simple to make ! will cook this weekend… πŸ™‚

  10. Meena says:

    its too elaborate…and the amount of garam masala is too much…I’ll try this out sans GM n get back.I have some amazing v ez to make dishes 4m sprouts ,can I post them?jgd meena

  11. Anonymous says:

    oh man….that looks D E L I C I O U S ! Bawa – please start a satvik restaurant πŸ™‚ . I’ll come there everyday .

    Jai Guru Dev,

  12. Jyuthika says:

    JAi Gurudeva BAu..

    It looks YUMMYyyyyyyyyyyy πŸ™‚ slurpp..!!! πŸ˜‰ Moreso easy to make πŸ™‚

  13. sweetteju says:

    ummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm…………. pics looks more yummu yummy….

  14. Anand says:

    i manking this for dinner tomorrow… come what may…
    accha bau btw i m clicking ads.. now that really sounds interesting to you hai na πŸ™‚

  15. Sandeep says:

    You seem fond of cooking and eating!

    I am interested in knowing what Guruji eats while at the Ashram, while traveling and while visiting people’s homes.

    Does he ever visit restaurants?

    May be you can post these details on your next blog entry.

  16. shenz1305 says:

    Hey Khurshed.
    Visited your lovely blog after a while. The additions to the tradtional patio are very original and very very wholesome -esp the spinach. One could also throw in a few cubes of ash gourd (dudhi), a humble veggie that’s not very high on taste-o-meter, but really scores on the nutritive scale. For those trying out this parsi delight, please be prepared to crash out for a long siesta if its on the lunch menu though. Bon apΓ©tit. Good night Khurshed and Loads of Love. – Shehnaz. (Its past 1 am ….zzzzz)

  17. priyanka says:

    hi bau!!
    i thought of giving my mom a surprize break frm cooking today and i made this recipe…it turned out to be so delicious…
    dad liked the rice n patio
    my little bro liked only the patio
    me n mom liked all 3 in combination….
    n i also enjoyed cooking it:-))
    Love..Jai Gurudev!!

  18. hetal says:

    Dear Bau
    I made rice n patio and dal it was
    Every body liked it in my home and it’s v. good combination of this three………….
    also enjoyed during cooking it……..
    jai Gurudev…….

  19. namita says:

    Dear Bawa,
    It is lunch time and reading ur recepies makes me more hungry…. just when i have forgotten my lunch box at home.next time please courier samples along with the recepies.Take care luv&jgd namita

  20. Abhilash says:

    Interesting recipes, would love to try some of the stuff you’ve put up here. JGD

  21. […] parsi family celebration and what fun we had! Gauri and Hema cooked dal and rice, and i cooked patia and we fried mock fish (soya fillet)… and made a brand new dessert which was astonishingly […]

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