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bhunni daal mash

Dal Maash (Mash ki Daal)

Daal Mash or Mash ki Daal is a delicious lentils recipe that’s perfect served with some roti and chutney. Serve it with this Indian Kachumber Salad and it’s a complete, healthy meal. Today I’m sharing my tips on how to make the perfect mash ki daal.
Course Main Course
Cuisine Pakistani/Indian
Prep Time 1 hour
Cook Time 30 minutes
Servings 4
Calories 392kcal


  • 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.


Calories: 392kcal | Carbohydrates: 46g | Protein: 19g | Fat: 15g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 235mg | Fiber: 17g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 6mg