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’, Mash ki Daal.
Please don’t ask me where he coined this term from because I have no idea and don’t even think it’s a thing. The point is though, he likes this daal.
I’ll be honest with you all and say I’ve never actually been a big fan of Mash 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! This lentil has a wonderful quality in that it has a creamy, velvety feel to it, which gives it a luxurious edge other daals may lack. I feel this daal tastes better served with chapatti than rice, however that is a decision for you to make!
If you’re a Pakistani and anything like the Pakistani family I grew up in, you’ll know that we do heartily reach for the chicken and meat dishes much more than the vegetarian options. Daal is wonderful side to serve alongside any non-vegetarian dish to tone down the meatiness as well as get a greater variety of goods into the body.
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 Bhuni 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 Mash 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!
- 5 tbsp oil
- 1 medium onion, chopped finely
- 5 cloves garlic, minced
- 1 inch chunk ginger, minced
- 2 small tomatoes
- 1 tsp salt
- 0.5 tsp red chilli powder
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- 1 tsp cumin seeds
- 0.33 tsp turmeric
- 1 cup Urid lentils
- butter, to serve
- fresh coriander, for garnish
- green chilli, for garnish
- Wash the urid lentils and soak for 1 hour before using
- Heat the oil in a pot and add the onions, garlic and ginger. Saute this on high heat till they begin to brown
- Add the tomatoes, all the spices including the cumin seeds and a few splashes of water. Saute this, stirring constantly so as to help break down the tomatoes until the mixture becomes thick, integrated into one and begins to release its oil around the edges. This may take up to 15 minutes of stirring and you may need to add a few splashes of water if the tomatoes are not breaking down.
- Once the masala has been prepared, drain and add the urid lentils and 2 cups of water. Bring to a boil and then cook on low, covered, for 20-25 minutes until the lentils are tender. If there is too much water for your liking by the time the lentils are cooked, uncover the pot and dry out the water on high till they are to your liking. Adjust seasonings to taste.
- Garnish with chopped coriander, chopped green chilli and a knob of butter and serve hot with chapatti.
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