Pakistani Daal Mash/ Urad Dal

I’ve got to tell you about this amazing Daal Mash recipe that you simply have to try! It’s the definition of comfort food made with Urad Dal, and trust me it’s super hearty and satisfying. This dish is a big hit in Pakistan, and it’s absolutely that simple and delicious!

You can enjoy as a side or make it the main dish, either way it will steal the show on your table and I promise you after just one bite you’ll want to eat it all the time!

My Love For Daal Mash

Dal Mash has a special place in my heart because it’s my Baba’s favorite dish and he makes the best dal!
You know how it is sometimes the taste really comes from the cook’s hands, not just the recipe. This cozy lentil dish is a loved part of Pakistani food.

What I love most about this recipe is how easy it is to make. You don’t need fancy techniques or hard-to-find ingredients. Even though it’s straightforward, every bite is so full of flavors that stick with you. 

More Dal Recipes

Chana Dal
Chana Masala
Moong Masoor Dal

How To Make Daal Mash (Step-By-Step Photo Guide)

Step 1: Rinse, Soak and Boil the Lentils

First take 1 cup of Urad lentils and rinse them well under running water. Next soak the lentils in plenty of water for 30 minutes to an hour. This step helps soften the lentils.

After soaking, it’s time to boil them. Put the lentils in a pot with fresh water and boil for 20 to 30 minutes, or until they are cooked but still slightly firm (“al dente”). Don’t forget to add a pinch of salt while they’re boiling!

Step 2: Cook the Lentils

Heat oil over medium heat. Once the oil is hot, add cumin seeds and mustard seeds. After that, toss in chopped onions and stir them until they start to change color. Then add ginger-garlic paste and fry for about 2-3 minutes. This helps get rid of the raw taste of the ginger and garlic!

When the onions and garlic turn golden brown, add chopped tomatoes and powdered spices (salt, turmeric, chili, and coriander powder, leave out the garam masala for now), add a splash of water to prevent burning. Cook the masala for 3-5 minutes on medium heat until the oil separates from the mixture.

Take a hand blender and blend the tomato and onion mixture into a fine paste. If you don’t have a hand blender, you can use a coffee grinder or any appliance that can create a smooth paste. Once you have your fine paste, add the already boiled lentils to it. Stir well and add about 1/4 cup of hot water. Let the lentils and the paste simmer together for a while, mixing everything nicely!

Sprinkle in garam masala powder and dried fenugreek leaves always towards end. Don’t forget to add a generous amount of chopped fresh cilantro and green chilies for amazing flavours. 

Serve hot with white rice or warm buttered naan with a side of fresh salad!

More Vegetarian Recipes

Kadhi Pakora
Dahi Baingan
Dahi Baray
Chana Pulao

Kids Friendly Recipe

This is a super healthy choice for your kids as Urad lentils are packed with protein, fiber, vitamins and minerals making it a great meal for even adults. If you’re a parent looking to feed your kids a good source of protein, I highly recommend giving Dal Mash a try. I’ve seen many kids enjoy it when the spices are just right for their taste. So knowing that it’s not only tasty but also good for you makes it a perfect pick for family dinners!

Special Instructions

• Always remember to soak your lentils for at least 30 minutes. If you’re in a rush, use warm water instead of cold to help them soften quicker.
• If your masala seems to be sticking to the bottom of the pan, just keep adding a little water to prevent it from burning. 
• Be cautious with the water if you’re using a pressure cooker, too much will make your dal mushy. So 1:1/2 is the correct ratio to remember.
• Always add garam masala toward the end. Adding it during the cooking process can darken the dish’s color and may make the taste slightly bitter.

Serving Suggestions 

• It goes really well with different types of rice. You can have it with steamed basmati rice or even mix it into Pulao (personal favourite lol).
• You can also enjoy it with fresh roti or flaky parathas in breakfast.
• Try pairing Daal Mash with some vegetable curries. Good options are aloo palak, bhindi masala or a mixed vegetable curry.
• Don’t forget about Raita! Just mix some grated cucumber or chopped onions into yogurt with a little salt, roasted cumin and thank me later.

Cooking Dal Mash: Stovetop vs. Pressure Cooker

• Stovetop Method

Cooking Time: Cook for 25 to 30 minutes. If your lentils are fresh, they might be ready in just 20 to 25 minutes. Keep an eye on them!

• Pressure Cooker Method

Water Amount: You need to keep 1:1/2 lentil-to-water ratio in mind while pressure cooking.

Cooking Time: Cook for 3 to 5 minutes after the first whistle. Then release the pressure. Check if there’s still enough water, usually you won’t need to add more.

Your Go-To Vegan Recipe

This Dal Mash is not just delicious but a fantastic choice for anyone with specific dietary preferences.

Did you know that Daal Mash is entirely vegan and naturally gluten-free? This makes it perfect for those of you who are following a plant-based diet or have gluten restrictions. 

Should I Add Tempering To Daal?

When making daal, some folks like to add a tempering (tarka) to enhance the flavor. In traditional Pakistani cooking, we usually skip the tempering for Dal Mash, but if you like it, it’s super easy!

Just heat some oil in a pan. Once it’s hot, add dried red chilies, cumin seeds, and sliced ginger. When everything starts sizzling, pour it over your cooked dal. This is how you can add a tadka to your Urad dal!