Dhan Dar Patia
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 545
- Total Fat
- 30
- Saturated Fat
- 8
- Carbohydrates
- 41
- Dietary Fiber
- 8
- Sugar
- 16
- Protein
- 31
- Cholesterol
- 67
- Sodium
- 1080
- Total: 1 hr 10 min
- Active: 1 hr 10 min
Ingredients
Dal:
1 cup toor dal (split pigeon peas), picked through and rinsed
2 medium shallots, quartered
1 Thai green chile, chopped
Kosher salt
Patia:
1 1/2 teaspoons ground turmeric
2 teaspoons Kashmiri chili powder
Kosher salt
1 pound peeled and deveined shrimp or 1 pound firm fish such as barramundi, tilapia or salmon cut into large (2 1/2-inch) squares
1 1/2 teaspoons cumin seeds
5 to 7 cloves garlic
5 tablespoons vegetable oil
5 Thai green chiles, chopped
3 small onions, finely chopped (about 3 cups)
One 14 1/2-ounce can whole peeled tomatoes, San Marzano if possible (about 1 1/2 cups)
2 teaspoons tamarind paste soaked in 1/4 cup hot water
1 tablespoon jaggery or raw cane sugar
1 bunch cilantro, chopped (about 1 cup)
To Finish:
3 tablespoons ghee, unsalted butter or coconut oil
1 1/2 teaspoons cumin seeds
2 medium shallots, slivered (about 1/2 cup)
2 tablespoons coarsely chopped garlic (5 to 8 cloves)
Directions
Special equipment:
a 6-quart Instant Pot® multi-cooker- Warm basmati rice, for serving.
- For the dal: Add the rinsed and drained toor dal to a 6-quart Instant Pot® multi-cooker (see Cook's Note). Add the quartered shallots, Thai chile, 1 1/2 teaspoons salt and 3 cups water. Stir to mix. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on High for 10 minutes. Let the pressure release naturally. Being careful of any remaining steam, unlock and remove the lid. Use an immersion blender to blend the lentils until smooth. Cover and keep warm.
- For the patia: Combine 1 teaspoon each of turmeric, red chili powder and kosher salt in a small bowl and mix well. Toss the shrimp or coat the fish with this mixture. Cover and refrigerate until ready to use.
- Coarsely mash the cumin seeds and garlic in a mortar and pestle. Add a 1/2 teaspoon of the turmeric and the remaining 1 teaspoon chili powder and pound and mash again until mixed in.
- Heat 3 tablespoons of oil in a large skillet or saucepan over medium heat. Add the Thai chiles. Let them sizzle for a few seconds and then add the onions. Cook until the onions turn golden brown, 12 to15 minutes. Add the garlic-cumin mixture and 1 teaspoon salt and cook, stirring, until the raw garlic smell goes away, about 5 minutes.
- Add the tomatoes and 1/2 teaspoon salt and cook, stirring occasionally, until the sauce is thick and jammy, 15 to 20 minutes. Add 3 tablespoons of the tamarind sauce and the jaggery. Add 1/2 cup water. Mix well and simmer for 5 minutes. Taste and season with more salt if desired. Add the remaining tamarind if you would like it more sour or extra jaggery if you want it a little sweeter. Stir in 3/4 cup cilantro and cover to keep warm.
- Heat the remaining 2 tablespoons oil over medium heat in a large nonstick skillet. Add the shrimp or fish and gently cook both sides until just cooked, about 3 minutes per side. Add this to the patia sauce. If using shrimp, mix it into the sauce; if using fish, lay it over the sauce. Cover the skillet to keep warm.
- To finish: In a small pan, heat 2 tablespoons ghee over medium-high heat. Once hot add the cumin seeds and let them sizzle until they get a little darker, about 30 seconds. Add the slivered shallots and cook, stirring occasionally, until golden brown, about 7 minutes. Add the garlic and cook until it starts turning golden brown, 3 to 5 minutes. Add half the mixture to the cooked dal and mix in. Transfer the dal to a serving dish and add 1 tablespoon of ghee to the dal and garnish with the remaining shallot mixture.
- Transfer the patia to a serving dish. If using fish, ladle some sauce over the fish; do not stir or the fish will crumble. Garnish with the remaining 1/4 cup cilantro and serve along with the dal and basmati rice.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.