Daal Mash or Mash ki Daal is a delicious Pakistani lentils recipe that’s perfect served with some tandoori roti and chutney. Add this Kachumber Salad and it’s a complete, healthy meal. Today I’m sharing my tips on how to make the perfect mash ki daal.
P.S. If you’re interested in learning more about South Asian lentil recipes, check out this Ultimate Guide to Daal Recipes in the Pakistani & Indian Manner. They’re lots of delicious recipes included too!
Today I’m sharing with you another favourite lentil recipe…maash ki daal. This is actually one of my favourite recipes that my mom makes. We always have this daal mash with some tandoori roti, chutney and salad.
What is Daal Mash?
Mash ki Daal is also known as white urid lentils or urad daal, and it’s a delicious nutritious lentil.
How to Make Daal Mash?
Daal Mash is fairly straightforward to make. However, it’s a little different than how we make other lentils such as moong dal. In all the other recipes I’ve shared for lentils, I’ve always boiled the lentils, and then topped with a tadka (spice tempering).
For Daal Mash however, we begin by making an onion and tomato masala. Once the masala is ready we add in the mash dal aka urad dal, and then cook it in water. Traditionally there is no tadka in daal mash.
Daal Mash can be a little tricky, as we don’t want the dal to actually become mushy or overcooked (just like I explain in this recipe for Chana Dal).
So in order to avoid overcooking the daal, I find it best to add water little by little, until mash dal is just cooked through. The lentil retains its shape, but is easy enough to squish with a your finger. That’s when you know your bhunni maash ki daal is ready.
Once the maash ki daal is ready, top it with some freshly chopped coriander leaves, green chillies and thinly sliced ginger.
What to Serve Mash ki Daal With
Chicken Karahi (mash ki daal and chicken karahi is a very well loved combination at our home – try it sometime!)
Of course tandoori roti…I don’t have a recipe for that because I don’t have a tandoor at home! 🙂
Dal Maash (Mash ki Daal)
- 4 tablespoons oil
- 2 medium onions finely chopped
- 1/2 tablespoon ginger garlic paste
- 2 medium tomatoes finely chopped
- 1/2 teaspoon kashmiri lal mirch powder
- 1/2 teaspoon haldi powder turmeric powder
- 1 teaspoon cumin seeds sabut zeera
- Salt to taste
- 1 1/2 cups mash ki dal urad daal
- 1 cup water (and more as needed)
- 1/4 cup chopped fresh coriander leaves
- 1 inch ginger cut into thin strips
- 1 green chilli sliced
- Start by soaking the mash ki dal in water for about 1-2 hours. Drain the excess water after the dal has been soaked.
- In a medium sized pot, add the oil, and saute the onions until golden brown. Now add the tomatoes and fry for 1-2 minutes on high flame.
- Add the spices, and cook this masala for about 10 minutes on high flame while stirring constantly.
- Once the tomatoes have cooked through, and you can see the oil separating from the curry, add the mash ki dal (urad dal).
- Add about 1 cup of water and cook on medium low flame. You will need to keep adding water little by little until the dal cooks through.
- Garnish with chopped coriander, ginger and green chilli.