Maash ki Daal ( White Urid Daal)

Blog post

Prep time: 10 minutes

Cook time: 1 hour

Serves: 4-5

Today we fancied a non meat dish and so I cooked a dhaba style maash ki daal (white urid daal). This is immensely popular throughout Pakistan and is cooked with onions, tomatoes and spices.

We enjoyed this with coriander chutney, onion salad and chappatis!

What you need;

1 cup of maash daal (white urid daal)
1 large onion thinly sliced

¼ cup of cooking oil
1 tsp salt
1 tsp cumin powder
1 tsp cumin seeds
1 tsp coriander powder
1 1/2 tsp mild red kashmiri chilli powder
½ tsp turmeric powder
1 tsp dried fenugreek leaves
8 cloves garlic crushed
1 inch ginger crushed
3 tomatoes
2 green chillies
juliennes of ginger
1 tsp garam masala
chopped coriander

What you need to do;

1. Firstly, soak the white urid daal in water overnight.
2. Heat ¼ cup of oil to a deep wide pot and add 1 large thinly sliced onion. Saute for a few mins until a light golden brown, soft & translucent.
3. Whilst that is cooking, measure out your spices.
4. Add the crushed garlic and ginger and fry for a few mins.
5. Add 3 tomatoes that have been halved and the core removed. Fry for a few mins.
6. Add 100ml of boiling water, cover and cook for 2-3 mins until the tomatoes start to soften.
7. Remove the lid and the remove the skin off the tomatoes. This should come off easily.
8. Cook for 5-6 mins until the tomatoes have mashed and softened.
9. Now add the spices.
10. Fry on a medium to high flame for 12-15 mins until the ingredients have turned into a dark thick gravy. Add splashes of water to help loosen the mixture and to stop it from burning.
11. Wash and drain the daal few times and it to the masala (gravy). Mix and cook on a medium/high flame for 12-15 mins and do lots of bhuning (frying) again.
12. During cooking add splashes of hot water and stir regularly to stop it from burning and to help loosen the mixture.
13. Add the green chillies and enough water to cover the daal. Cover and simmer on a low hear until the daal is cooked. The water should dry up at the end leaving a thick gravy.
14. Garnish with juliennes of ginger, chopped coriander and garam masala.

Serve with hot rotis, coriander chutney and an onion salad.

 

Print Recipe

Maash ki daal (White Urid Daal)

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Serves: 4-5

Ingredients

  • 1 cup white urid daal
  • 1 large onion thinly sliced
  • 3 tomatoes
  • 2 green chillies
  • 1/4 cup cooking oil
  • 1 tsp cumin powder
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 1/2 tsp mild red Kashmiri chilli powder
  • 1 tsp dried fenugreek leaves
  • 8 cloves garlic crushed
  • 1 inch ginger crushed
  • 1 tsp garam masala
  • chopped coriander
  • juliennes of ginger
  • 1 tsp salt

Method

  • 1)

    Firstly, soak the white urid daal in water overnight.

  • 2)

    Heat ¼ cup of oil to a deep wide pot and add 1 large thinly sliced onion. Saute for a few mins until a light golden brown, soft & translucent.

  • 3)

    Whilst that is cooking, measure out your spices.

  • 4)

    Add the crushed garlic and ginger and fry for a few mins.

  • 5)

    Add 3 tomatoes that have been halved and the core removed. Fry for a few mins.

  • 6)

    Add 100ml of boiling water, cover and cook for 2-3 mins until the tomatoes start to soften.

  • 7)

    Remove the lid and the remove the skin off the tomatoes. This should come off easily.

  • 8)

    Cook for 5-6 mins until the tomatoes have mashed and softened.

  • 9)

    Now add the spices.

  • 10)

    Fry on a medium to high flame for 12-15 mins until the ingredients have turned into a dark thick gravy. Add splashes of water to help loosen the mixture and to stop it from burning.

  • 11)

    Wash and drain the daal few times and it to the masala (gravy). Mix and cook on a medium/high flame for 12-15 mins and do lots of bhuning (frying) again.

  • 12)

    During cooking add splashes of hot water and stir regularly to stop it from burning and to help loosen the mixture.

  • 13)

    Add the green chillies and enough water to cover the daal. Cover and simmer on a low hear until the daal is cooked. The water should dry up at the end leaving a thick gravy.

  • 14)

    Garnish with juliennes of ginger, chopped coriander and garam masala.

    Serve with hot rotis, coriander chutney and an onion salad.

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