Mash Ki Daal
Mash Ki Daal
Mash ki daal is a lesser known daal eaten in Pakistani households. The particular daal used in this recipe is urid daal, which are split white maape beans. The daal is soaked then simmered with a tomato/onion/garlic masala. This type of daal is best garnished with green chilies, cilantro, and a knob of butter(omit if you want to keep this vegan); served with chapati to scoop up the lentils.
Ingredients
- 1/4 cup vegetable oil
- 1 medium onion finely chopped
- 5 garlic cloves minced
- 1” ginger minced
- 2 roma tomatoes
- 1 tsp salt
- 1/2 tsp Kashmiri chili powder
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 cup urid lentils soaked for 1 hour
- 2 cups water
Garnish
- green chilies finely chopped
- cilantro chopped
- butter optional
Instructions
- Heat up cooking oil in a pot over high heat. Sauté the onions, garlic, and ginger for 5 minutes.
- Add in the tomatoes and all of the seasonings. Sauté for 10 minutes until the tomatoes have completely cooked down. Add a couple splashes of water to help the process.
- Pour in the water and urid lentils. Bring to a boil. Cover. Reduce the heat to low. Simmer for 25 minutes.
- Adjust the salt to your liking. If the dal is too thick, add a little more water.
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