Traditional Pakistani Daal Mash | Recipe

Daal Mash, popular traditional dish in South Asian cuisine . It is a hearty lentil preparation made with Daal Mash, which refers to Urad Daal in Urdu. Daal Mash is a key component of diverse regional cuisines like Pakistan, where lentils hold immense culinary significance.

My Love Affair With Mash Daal

Daal Mash holds a special place in my heart as it is my Baba’s favorite dish. This comforting lentil preparation is a cherished part of Pakistani cuisine, known for its simplicity, healthfulness, and delicious flavors. Made with whole Urad lentil, it is easy to cook and requires simple ingredients that are readily available.

When my Baba cooks Daal Mash, the wonderful aroma fills our home. Watching him cook food for us is a joyous experience.

One of the things I love most about Daal Mash is its simplicity. The recipe doesn’t require complex techniques or hard-to-find ingredients. It’s a humble dish that celebrates the natural flavors of lentils and spices. Despite its simplicity, every bite of this dish is packed with satisfying flavors that leave a lasting impression. Along with its delicious taste, Daal Mash is also a healthy choice. Urad lentils provide a good amount of protein, dietary fiber, vitamins, and minerals. They contribute to a well-rounded meal that nourishes the body and satisfies the taste buds. Knowing that it was not only delicious but also nutritious made it all the more enjoyable.

More Dal Recipes

Chana Dal
Chana Masala

Step-by-Step Instructions With Pictures

1. Rinse and soak 1 cup of daal mash, for 30 minutes to an hour. Heat oil in pan over medium flame and add cumin seeds. Fry until fragrant.

2. Now add chopped onions. When onions change color, add grated garlic.

3. When onion-garlic turn golden brown, add chopped tomatoes and powdered spices (salt, turmeric, chilli, cumin and coriander powder)

4. Cook the masala well for about 5-7 minutes on medium heat. Or until oil separates. Drain the lentils and transfer them to the pan with the masala. Combine well.

5. Drain the lentils and transfer them to the pan with the masala. Combine well. Add 3 cups of water. Close the lid and cook on medium flame for 30-35 minutes.

6. Adjust the consistency by adding hot water if needed.

7. Prepare tempering separately by heating oil or ghee, adding minced garlic, crushed green chillies and garam masala powder. Pour the tempering over the cooked lentils and mix well.

Serve hot with parathas, roti, or rice!

More vegetarian recipes

Kadhi Pakora
Dahi Baingan
Dahi Baray
Chana Pulao

Tips And Techniques For Cooking Daal Mash

Cooking ‘Mash ki Daal’ to perfection requires some tips and techniques to ensure it is flavorful, well-textured, and delicious. Here are some tips to help you achieve the best results:

1. Soaking the Lentils

Before cooking, soak the lentils in water for a few hours or overnight. Soaking helps to soften the lentils and reduce the cooking time. Rinse the lentils thoroughly before soaking and ensure they are covered with enough water.

2. Ratio of Lentils to Water

The ideal ratio for cooking daal is generally 1:2, which means one cup of lentils will require two cups of water. However, if you prefer a thicker consistency, you can use less water or adjust it according to your preference.

3. Tempering/Tadka

In a separate pan, heat oil or ghee and add cumin seeds, finely chopped green chillies and minced garlic. Chopped onions, and other desired spices like turmeric, red chili powder, or garam masala are totally optional. Once the spices release their aroma, pour the tadka over the cooked lentils, stirring well to combine.

4. Adjusting Consistency

The consistency of daal mash can be adjusted to personal preference. If you prefer a thick dal, cook it for a longer duration while stirring occasionally to break down the lentils. For a thinner consistency, add more water or stock and simmer for a shorter time.

5. Garnishing

Finish the dish with a garnish of fresh chopped cilantro and green chilies leaves on top. This adds a fresh element and enhances the visual appeal of the dish.

Serving Suggestions To Enjoy Tasty Daal Mash

When it comes to serving Mash ki Daal, there are several delicious options and accompaniments that can enhance the overall dining experience.

• Daal Mash pairs exceptionally well with different types of rice. You can serve the daal alongside steamed basmati rice or even try biryani, where the daal is layered with rice and cooked together.
• You can also serve it with freshly made roti, which is a classic whole wheat Pakistani flatbread. Parathas, which are flaky and layered flatbreads, are a delicious option too.
• To create a well-rounded meal, consider serving Maash ki Daal with vegetable curries. The combination of lentils and vegetables provides a balanced mix of protein, fiber, and nutrients. Choose a variety of curries like saag (spinach), aloo gobi (potato and cauliflower), bhindi masala (okra), or mixed vegetable curry.
• You can serve it with Raita, a yogurt-based side dish, complements the flavors of Maash ki Daal and adds a cool and refreshing element to the meal. You can prepare a simple cucumber or onion raita by mixing grated cucumber or chopped onions with yogurt, and adding a pinch of salt, roasted cumin powder, and chopped mint or cilantro.
• Pakistani Pickles and chutneys provide vibrant flavors that can elevate the taste of Maash ki Daal. Consider serving a variety of pickles like mango pickle, lemon pickle, or mixed vegetable pickle alongside the lentils.
• A simple salad made with cucumber, tomato, onion, and lemon juice can provide a crunchy, tangy, and colorful addition to the plate.

Methods Of Cooking Daal Mash In Pressure Cooker and Stovetop

Stovetop Method

1. Start by rinsing the lentils thoroughly to remove any dirt or impurities. Then, soak them in water for about 30 minutes to an hour. This step helps soften the lentils and reduces the cooking time.
2. In a separate pan or pot, heat oil or ghee over medium heat. Add chopped onions, fry until golden brown. Add grated garlic, once fragrant, add tomatoes and spices (salt, turmeric, chilli, coriander and cumin powder). Allow them to cook and release their flavours, cook until oil separates.
3. Drain the soaked lentils and add them to the pot Stir well to coat the lentils with the spices. Then, pour in 3 glass water to cover the lentils. Reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the lentils are soft and tender. Stir occasionally and add more water if needed.
4. Once the lentils are cooked, you can adjust the consistency by adding more water if you prefer thinner consistency. You can also add a squeeze of lemon juice or garnish with fresh coriander leaves before serving.

Pressure Cooker Method

1. Similar to the stovetop method, rinse the lentils and soak them in water for 30 minutes to an hour.
2. In the pressure cooker, heat oil or ghee and chopped onions. Add grated or minced garlic. When the onions turn brown, add the spices and chopped tomatoes.
3. Drain the soaked lentils and add them to the pressure cooker. Stir well to coat the lentils with the spices. Add 1 and a half cups of water, ensuring there’s enough liquid to cover the lentils. Follow 1:2 water-to-lentil ratio specified for your pressure cooker.
4. Close the pressure cooker lid securely. Cook the lentils under pressure around 7-10 minutes at high pressure.
5. Once the lentils have cooked under pressure, carefully release the pressure from the cooker according to the manufacturer’s instructions. Open the lid, adjust the consistency if desired, and add any finishing touches like lemon juice or garnishes. Serve hot with your choice of accompaniments.

Both the stovetop and pressure cooker methods yield delicious daal mash, but the pressure cooker method reduces the cooking time significantly. It’s worth noting that the exact cooking time may vary depending on the type and age of lentils used, as well as personal preferences for the consistency of the daal. You can always make adjustments accordingly.

Daal Mash: A Wholesome Vegan Option

One of the remarkable aspects of daal mash is its ability to cater to various dietary preferences and restrictions. It is inherently vegan, devoid of any animal products, and naturally gluten-free. This opens up a world of possibilities for those following a plant-based or gluten-free lifestyle. With its ample protein content, daal mash can stand on its own as a complete meal, providing the necessary nutrients and fuel to keep you satisfied and energized throughout the day.

By omitting the tempering, you can reduce the overall fat content of the dish while still benefiting from the protein-packed lentils and their numerous health advantages. It’s a simple yet incredibly healthy breakfast option that keeps you energized and satisfied throughout the morning. My personal favourite combination is, lentils with parathas in the morning for breakfast.