Daal Mash Recipe Pakistani Style
The next time you want to make a meatless meal, my easy Daal Mash recipe will make you forget you skipped the meat! This easy and traditional Indian, Pakistani daal recipe needs to be on your menu at least once a week, Perfect for a quick lunch or dinner.
Mash ki daal, or white lentil, is rich and hearty, not to mention it is very healthy Protein-packed vegetarian meal with a high protein content. My easy-to-follow instructions with step-by-step pictures will allow you to make this recipe like a masterchef!
So get ready to amaze your guests with a treat for their taste buds!
About Daal Mash / White Lentil Curry
Maash ki daal is also known as Urad daal, or white lentils, in different parts of the world. This dal is ‘the king of daals’ for many people because of its rich taste. Another reason for that may be that it was a favorite of the Mughal kings. The Mughal kings often requested Maash ki daal in their meals.
Urad daal is actually made by splitting and husking or removing the outer dark covering of the Black gram lentil. Once the outer skin is removed, the inner white daal is revealed. This is the famous Maash or Urad dal!
My recipe uses the white Maash ki daal variety to make a delicious and mouthwatering curry served with homemade roti or paratha! A meal fit for the kings!
Reasons to Love Maash ki Daal/ White Lentil Curry
This delicious daal recipe is a true reminder of homemade comfort food. Even if I don’t give you any reasons to love this ethnic dal recipe, once you make it, you’ll be hooked! But here are just some of the reasons me and my whole family love this meal!
- Delicious Family Meal: In every Asian family, there is at least one person who doesn’t like daals of any type! But, this maash ki daal is a favorite! Everyone will love this recipe, whether you serve it with homemade roti or decide to buy a tandoori roti or naan.
- Easy Recipe: You already know, I love an easy recipe! And this one is easy-to-follow and the result is downright delicious!
- Freezer Friendly: You may not be aware of the fact that you can make and freeze a portion of this recipe for later use. Most other daals don’t do well in the freezer, but maash ki daal is an exception. So next time you make it, make a larger batch and freeze it for later!
- Nutritious and Healthy: Maash ki daal is not only about its great taste. This daal is a protein-rich food packed 25 grams in one serving. It also has a high fiber content. And, it can even help balance your cholesterol!
- Vegan/Vegetarian Curry recipe: If you’re a vegan or vegetarian or cooking for someone who is, then you’re in for a treat! This is a great vegan Indian recipe! This is a vegetarian daal which is high in nutrition and taste!
Ingredients
Here are the ingredients you’ll need to make delicious Indian Urad daal, or white lentil curry.
- Mash Daal: As I mentioned above, maash ki daal is split and husked black gram lentils. When you buy maash ki daal make sure it’s white in color, and not beige. The color may change if it’s not fresh. Before cooking you need to wash and soak the daal for at least an hour. This will make it double in size, and reduce cooking time.
- Spices and Aromatics: My recipe calls for easily available spices. You probably already have them in your pantry! Red chilli powder, turmeric, salt, coriander powder, and roasted and crushed cumin all give the daal a delicious kick! I also like to add chicken powder or chicken bullion. This enhances the richness of the curry.
- Cried Fenugreek leaves: Dried and crushed fenugreek leaves give the daal a mouthwatering aroma. However, it is optional.
- Onions and Tomatoes: In this recipe, I use chopped onions and tomato puree. This helps keep the gravy smooth.
For quantities, please view the recipe card.
Instructions
Here are the step-by-step instructions to make my easy and comforting daal recipe!
Make the Masala/Gravy
First, add oil to your pan and let it heat up. Next, add the chopped onions and saute till they are golden brown.
- Add the oil to your pan and heat.
- Once the oil is hot, add the chopped onions.
Now, add the chopped green chili, followed by the ginger and garlic paste. Saute for 2 minutes.
- Saute the onions till they turn golden brown.
- Once the onion changes color, add a chopped green chilli.
Now add the tomato puree, and all the dry spices. Start by adding the red chili powder, crushed red chilies, black pepper powder, turmeric, chicken powder, salt, coriander powder, and finally, the roasted and crushed cumin powder.
- Next, add the ginger and garlic paste. Saute these ingredients for 2 minutes.
- Next, add the tomato puree.
- Stir and add the spices, starting with the red chili powder and crushed chili.
- Then add black pepper powder.
- Next, add the turmeric.
- Followed by salt.
- Add the chicken powder.
- Add roasted and crushed cumin powder.
- Finally, add the coriander powder.
- Combine all the spices.
Stir the spices, then cover the pan and let the masala simmer for 10 minutes.
- Cover the pan and let the masala or gravy simmer on low flame for 10 minutes.
- In another pan, add water and the soaked mash ki daal.
Par-Boil Mash ki Dal
Now its time to boil the daal to reduce cooking time.
Place the washed and soaked daal in a pan with water.
- Remove the foam that gathers on the top.
Bring it to a boil and remove the foam on top.
- Add salt to the boiling daal.
- Cover the pan and let it boil for about 20-30 minutes or till its tender.
Add salt to taste. Now cover the pan and let it boil for 20-30 minutes or until the daal is tender.
- After 10 minutes, uncover the pan and saute the gravy for 5 minutes.
- Keep stirring the masala so it doesn’t burn.
Combine the Daal and Masala
Next, its time to combine the masala and the daal.
Strain the boiled daal.
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.
- After a total of 15 minutes, the masala or gravy is ready.
- When the daal is boiled and tender, strain it and add it to the masala.
Add the boiled daal to the masala, cover the pan and let it cook on low-flame for another 10 minutes.
- Mix the daal and gravy together.
- Cover and let the daal cook further in the gravy.
- Uncover the daal and stir it.
Uncover the pan and add the sliced ginger, green chilies. and coriander leaves for garnish.
Add the fenugreek leaves if you’re using them.
- Add chopped green chilies and coriander for garnishing.
- Add the dried and crushed fenugreek leaves or methi.
Cover again and let the flavors merge for 2 minutes.
- Combine everything.
- Cover and cook for a few more minutes.
- Your delicious Mash ki Daal is ready to serve with homemade roti, paratha, or tandoori roti, a delicious and tangy chutney, and fresh green salad!
The delicious and rich maash ki dal curry is ready to serve!
Hint: When boiling the daal, keep a close eye on it. It can quickly become overcooked and pulpy.
Serving Suggestion
My family and I love to eat this dal with a hot Tandoori roti. You can also serve it with homemade chapaati, roti or paratha! Equally delicious!
Add a side of my fresh Kachoombar salad for an added tangy flavor.
Don’t forget to serve a refreshing mint and yogurt chutney or mint, coriander, and tamarind chutney. Trust me, you’ll be licking your fingers!
Equipment
Here’s a list of the equipment I used to make this delicious urad dal/Maash dal:
- Large pan to cook the daal
- Large pan to boil the daal
- A large bowl to soak the daal
- Measuring spoons and chopping board
- Knife and wooden spoon for cooking
Storage
Maash ki dal is a freezer-friendly recipe. You can make and freeze it in an air-tight container for up to 2 weeks. When you want to eat it, let it thaw at room temperature and then reheat it on the stove.
You can cook and store it in the fridge for up to 2 days.
Top Tip
- Always keep a close eye on the daal when its boiling to avoid overcooking.
- When making the masala, stir occasionally to avoid burning.
- Spices can be adjusted according to your taste.
- Add a tablespoon or two of butter or ghee to the daal before serving for a delicious flavor and aroma.
FAQ
Urad Dal, also known as Maash ki Daal, is a dish made from split and husked black gram lentils. These lentils have a creamy white colour.It’s cooked with aromatics and spices, sometimes with an onion and tomato base. Also know as “the king of all daals.
Maash daal is a protein-rich daal. 100 grams of it contains 25 grams of proteins! That’s a little less than half the amount you need daily.
It’s the same! This daal is eaten in both India and Pakistan. Its called Maash ki daal in Pakistan and Urad in many regions of India.
This lentil is called Urad Dal, Maash ki Daal, split Urad Dal, or black gram lentils. The whole, unhusked black lentil is referred to as Sabut Urad Dal
A tadka is when spices are briefly fried in hot oil or ghee to release their flavours. For Urad Dal, the tadka typically consists of onions fried in oil until golden brown, which are then poured over the dal.
Urad Dal is traditionally served with roti in Pakistan.It can also be served with rice. It pairs well with saucy meat dishes, such as Chicken or Mutton Karahi, or drier meat curries, like Gosht Bhuna or Chicken Bhuna.Other accompaniments include achaar (pickled vegetables), any type of chutney, such as tomato chutney, or a tangy tomato-chilli jam.
Yes, you can make Urad Dal using either a traditional stovetop method or an Instant Pot.
Soaking the lentils for at least an hour before cooking is ideal, although not required.You can soak them for up to six hours.Soaking helps soften the lentils and speeds up cooking time.
Related
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Pairing
These are my favorite dishes to serve with Daal Mash Recipe:
