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Daal Mash Recipe Pakistani Style

Urad Dal, also known as Maash ki Daal, is a Pakistani lentil dish made from split and husked black gram lentils. It is traditionally served with roti, but also pairs well with rice and a variety of meat curries. Perfect for a quick lunch or dinner.

Prep Time
1 hr
Cook Time
mins
Servings: 4 People
Course: Main Course
Cuisine: Indian , Pakistani

Ingredients

  • 1 cup Maash daal washed and soaked for 1 hour
  • salt to taste
  • ¾ teaspoon red chili powder
  • ½ teaspoon red chili flakes
  • ½ teaspoon Turmeric
  • ½ teaspoon chicken powder
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon garam masala powder
  • ½ teaspoon Blackpepper powder
  • 1 tomato pureed
  • 2-3 green chili
  • ½ tablespoon ginger and garlic paste
  • Sukhi methi/ Fenugreek leaves optional
  • 2 tablespoon ginger slices
  • 1 onion medum, chopped
  • ½ cup oil

Instructions

    Cup of Yum
  1. Add oil to your pan and let it heat up. Add the chopped onions and saute till they are golden brown.
  2. Add the chopped green chili, followed by the ginger and garlic paste. Saute for 2 minutes.
  3. Add the tomato puree, and all the dry spices: red chili powder, crushed red chilies, black pepperpowder, turmeric, chicken powder, salt, corainder powder, and finally, theroasted and crushed cumin powder
  4. Stir the spices, then cover the pan and letthe masala simmer for 10 minutes.
  5. After 10 minutes of cooking, uncover the masala and give it a good mix. The oil should be separated from the gravy. The masala is now ready.
  6. Fill another pan with water and place the washed and soaked daal in it.
  7. Bring it to a boil and remove the foam on top.
  8. Add salt to taste. Now cover the pan andlet it boil for 20-30 minutes or until the daal is tender.
  9. Strain the boiled daal and set aside.
  10. Add the boiled daal to the prepared masala, cover the pan and let it cook onlow-flame for another 10 minutes.
  11. Uncover the pan and add the sliced ginger, green chilies, and coriander leaves for garnish.
  12. Add the fenugreek leaves if you're using them.
  13. Cover again and let the flavors mergetogether for 2 minutes.
  14. Your delicious Maash ki daal/White lentil curry is ready to serve!

Notes

  • Always make sure to not overcook the daal when boiling.
  • Adjust the spices according to your taste.
  • Add a tablespoon of ghee or butter to the daal before serving for added flavor.
  • Serve the daal with Kachoombar salad, mint and yogurt chutney, and a tandoori roti!