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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.
Prep Time5 minutes
Cook Time40 minutes
Course: Main Course, Side Dish
Cuisine: Pakistani
Keyword: main course, Pakistani, side dish, South Asian, vegan
Author: Alex Gorgos

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.
    Pakistani, side dish, main course, vegan
  • 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.
    Pakistani, main course, side dish, vegan
  • Pour in the water and urid lentils. Bring to a boil. Cover. Reduce the heat to low. Simmer for 25 minutes.
    Pakistani, side dish, main course, vegan
  • Adjust the salt to your liking. If the dal is too thick, add a little more water.
    Pakistani, side dish, main course, vegan