I’ve actually been a big fan of Mash Daal just when someone make with good recipe. Having said that, I’ll enjoy it thoroughly when it’s made my way , proper salad on the side and squeeze some lemon on top with a hot, fresh chapatti to scoop up all the flavour! This tastes better served with chapatti than rice, however that is a decision for you to make!
I grew up in Pakistani family. 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 Pickle.
So, Here’s the recipe for Bhuni Maash ki Daal my way!
COOKING TIME TOTAL 45 MINUTES
Ingredients
- 5 tbsp oil
- 1 medium onion, chopped finely
- 5 cloves garlic, minced
- 1 inch chunk ginger, minced
- 2 small tomatoes
- 1 tsp salt
- 1 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
- fresh coriander, for garnish
- green chilli, for garnish
- garlic for garnish
Instructions
- Wash the urid lentils and soak for 1 hour before using
- Heat the oil in a pot and add the onions, Saute till they begin get brown.
- Add garlic and ginger on high heat till they begin to brown too.
- 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 lot salad squeezed lemon pour on it and serve hot with chapatti.
