Much to my amazement, I still haven’t posted a single daal (lentil) recipe up till now, 4 months into blogging. I’m unsure why – I cook daal very frequently and as any Pakistani will know, daal chawal is the stuff childhood lunches are made of!
Daal is wonderful side to serve alongside any lamb dish to tone down the meatiness. Daal simply oozes with flavour and is a comfort food like no other!
Today I’m posting the recipe to a daal not cooked quite as frequently as other daals in my house, but one that my husband loves and calls ‘the king of all daals’, Maash ki Daal.
I’ll be honest with you all and say I’ve never actually been a big fan of Maash ki Daal when others make it. Having said that, I’ll enjoy it thoroughly when it’s made my way – topped with lashings of butter, fresh coriander, a zesty onion salad on the side and a with a hot, fresh chapatti to scoop up all the flavour! I feel this daal tastes better served with chapatti than rice, however that is a decision for you to make!
This also goes fantastic served with an Achaar (pickled vegetables) or a chutney of sorts. Try out a tangy tomato-chilli jam if you have some to hand – this one is my ultimate favourite to have stocked up
So, without further ado, here’s the recipe for Bhunni Maash ki Daal my way!
Edited to add: I have received comments and e-mails asking what Urid Daal is. Urid Daal is also known more simply as white lentils. I have also updated the title accordingly to clear up any confusion. Here is a link to these lentils on Amazon in case you would like to purchase them. They are readily available in the UK from Asian stores and stores like Tesco, Asda etc.
Not a fan of Maash ki Daal? No problem! I have a wonderful recipe for a standard Tadka Daal which I’m sure you’ll love too! Click to read!
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