Hello World! Chana-Dal-Gosht – A Parsi Dish

Chana-ni-Dal-ma-Gosht – A Parsi Dish

Roasted meat in gram (yellow chickpeas) lentils is a dish from the Parsi cuisine from the Western coast of India. Parsis are Zoroastrians who fled to the Western coast of India from Persia when Persia adopted Islam 1300 years ago. They inhabited Gujarat and Maharashtra and today have their maximum concentration in Bombay. Parsi is the smallest community in the multi-religious country of India, though they have contributed immensely towards the making of the modern Indian nation – right from participation in and giving the direction to the India’s freedom struggle against the Colonial rule, establishing the first steel industry in the country, expanding into other industrial ventures, contributing to the enrichment of Indian art and culture in theatre, film, dance, and to the development of science and technology, this small community’s contribution to Indian development is monumental. Even since the time they came to India, they played a significant role in India’s trade and commerce in and outside the region.

Parsis have kept their identity alive through all these centuries and their culture reflects their interaction with the Gujarati community. Their vegetarian food is a mix of Gujarati and Persian cuisine, while their non-vegetarian fare is mostly Persian, but uses Indian spices. An important characheristic of their food is that it uses mild spicing and sometimes sweet, sour and hot flavours are blended together to produce a unique taste.

Chana ni Dal ma Gosht is a dish that cooks roasted meat with gram lentils, using Indian spices in small quantities and raw mango is added to the mix to give it a unique sour taste. The dish is garnished with coriander leaves and lemon pieces to add more flavours. Interestingly enough, another version of this dish is also used in north India and Pakistan, only raw mango is not used in that version and cream is added to the fare, making it quite mild. They can also use potatoes and diced vegetables in the mix. But the Parsi version retains the tangy flavour of raw mango in this dish. One of the websites that gives the recipe for this dish is http://www.parsicuisine.com/chana.htm


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