D'adhri/ pharion

Name: D'adhri/ pharion
Total time: 5400 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1/2 kg d'adhri; Salt to taste; Spices optional. Red chilli powder /chaat masalah; Water for boiling

Fatima Mehmood Mughal @cook_19597306

Origin:sindh.
#mentorship.
This is available in many cities of sindh.
As, Hyderabad, Sehwan, Dadu, Shikarpur, sukkur etc:. But this is not available in Karachi. It belongs to the family of pees but is considered to be related with holey .it must be remembered that Actually these beans belong to the peas family . Also yellow split peas(peas lentill/ matar daal is its type. D'adhri has its own taste. Basically it is the taste of nature.

Fatima Mehmood Mughal @cook_19597306

Saved

Ingredients

1 hour 30 min:

4 servings

1/2 kgd'adhri
Salt to taste
Spices optional. Red chilli powder /chaat masalah
Water for boiling

Saved

Steps

1 hour 30 min:

1

Wash d'adhri properly 3-4 times.
2

Take a pan add d'adhri, water aprox: 2kg.,.add salt.
3

Cover the pan, put at medium to high flame. Check after every 15 to 20 minutes.
4

Water can come out from the pan,while boiling, so you can open half lid of pan.
5

Check after one hour, if it is tender, than serve. The duration of time depends on its quality.
6

Use water as much as desired, if d'adhri is tender and water dries. It results more taste.
7

When serve, sprinkle red chilli powder /chaat masalah. In our family, every body eat it in different way. Plain or with spices.
8

Every one at our home enjoyed, to eat d'adhri and Holey, daily in its season. It's a great evening delicacy.