Ingredients Condiments Dhan Dar Be the first to rate & review! Simmered until tender and pressed through a strainer for a velvety-smooth texture, this turmeric-tinted dal is deliberately plain. In Parsi cuisine, it is sometimes used to thicken other dishes or served accompanied by sides like Prawn Patio. When served spooned over white rice, the butter and sugar are essential seasonings. Unsoaked pigeon peas may be prepared through step 2 in a pressure cooker. By Havovi Medora and Sabrina Medora Sabrina Medora Sabrina Medora is a freelance food writer and editor based in San Diego. Medora is the founder of Un-Plated a national platform dedicated to telling stories that celebrate the unsung heroes of the restaurant industry. Her work has appeared in Eater, The Kitchn, Plate Magazine, Wine Enthusiast, San Diego Magazine, and others. Food & Wine's Editorial Guidelines Published on February 18, 2021 Print Rate It Share Share Tweet Pin Email Dhan Dar. Photo: Eva Kolenko Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 8 to 10 Ingredients 2 cups toor dal (dried split pigeon peas) (about 14 1/2 ounces), rinsed 7 ½ cups water, divided, plus more for soaking 2 tablespoons olive oil, divided ½ cup unsalted butter (4 ounces), plus more for serving 1 ½ teaspoons ground turmeric 2 medium garlic cloves, grated (about 1/2 teaspoon) 1 ½ teaspoons kosher salt Cooked white rice, for serving 1 teaspoon granulated sugar Directions Place toor dal in a large bowl; add water to cover by 1 inch. Soak at room temperature 8 to 12 hours. Drain soaked dal. Combine dal, 7 cups water, and 1 tablespoon oil in a large Dutch oven. Cover and cook over medium-low, stirring occasionally to prevent dal from boiling over or burning on the bottom, until dal is tender and beginning to break apart, 1 hour to 1 hour and 30 minutes. Transfer dal to a large bowl; rinse and dry Dutch oven. Add remaining 1 tablespoon oil to Dutch oven. Using the back of a spoon, press dal through a fine wire-mesh strainer into Dutch oven. Add butter, turmeric, and garlic. Cook over medium-low, stirring often, until butter melts and mixture is thick and velvety but still pourable, 10 to 20 minutes. If dal mixture seems too thick, gradually add remaining 1/2 cup water as needed. Stir in salt. Spoon dal over rice; top with butter, and sprinkle with sugar. Make Ahead Dhan dar can be made up to 2 days ahead and chilled. Reheat slowly, adding water as needed. Note Find toor dal at Indian grocery stores or online. Rate it Print