Mash Ki Daal
The Daal Maash stands apart from other lentil recipes, boasting a captivating combination of flavors that never fails to impress. The harmonious balance of creamy Urad daal, rich and spicy gravy, and velvety texture creates an unparalleled culinary experience.For my husband, the novelty of Daal Maash was just what he needed to break free from the monotony of meaty and chicken recipes. And for anyone seeking a change of pace, this recipe offers a distinctively delicious solution that’s sure to satiate even the most discerning palates.In Pakistani restaurants, Daal Maash is often the second most popular lentil dish after Daal Chana, with its soft texture, oily gravy, and tangy flavor profile. As someone who’s obsessed with this daal, I’ve had the pleasure of cooking it countless times – but today, I’m sharing my take on a restaurant-style recipe that’s sure to impress.The key highlights of this recipe include a thick and creamy gravy, a symphony of spices, and a balance of tart and fiery notes. Whether you’re in the mood for something new or just looking to mix things up, Daal Maash is an excellent choice.
Why You Will Love Urad Daal?
While I’m not typically a vegetarian, I have to admit that the Daal Mash has won me over with its irresistible flavors. The umami taste and creamy texture are a perfect combination that leaves me craving more. In fact, I’d venture to say that this dish is just as satisfying as my usual meat-based meals.What sets Daal Mash apart from other lentil dishes is its unique flavor profile. It’s hard to describe, but it’s almost as if the daal has developed a personality of its own – one that’s both familiar and excitingly new. When you pair it with a warm chapati, it’s like your taste buds are doing the happy dance.And the best part? This recipe is incredibly easy to make! Urad daal cooks quickly, and all you need are some basic ingredients to bring out its natural depth and traditional flavor. You can even add a bit of ghee or butter to give it an extra boost of creaminess.But what really impresses me about Daal Mash is how versatile it is. You can serve it with white rice for a comforting meal, or pair it with hot naans for a flavorful snack. And if you’re feeling fancy, you could even add some exotic spices to take it to the next level.
How To Cook Daal Mash
To begin, decompose the Urad daal in a pressure cooker by soaking it in cold water for 15 minutes and then cooking it with salt, turmeric powder, and 3-5 minutes of heat. This brief cooking time is necessary due to the daal’s quick decomposition.Next, heat ghee in a pan over low flame and add cumin seeds, black pepper, and cinnamon after one-and-a-half minutes. Stir well, then immediately incorporate garlic ginger paste into the mixture, creating a pre-bhuna masala that enhances the flavor of the Daal mash.Following this, add chopped tomatoes to the pan along with a splash of water, allowing the extra moisture to accelerate the cooking process while keeping the flame low and stirring for one minute.Prepare the ground spices by tossing all the ingredients together, adding a few drops of water to prevent burning. Allow the mixture to diffuse its flavors with the tomatoes’ moisture over three minutes, then adjust the flame from low to medium.Finally, add the mashed Daal as the main ingredient, accompanied by a chunk of butter for added creaminess and umami flavor. If not pressure-cooking the Daal, sauté it for an additional five minutes.To complete the dish, heat oil in another pan and fry Dundicut Pepper with Sweet Neem (Curry Patta) for one minute before slowly drizzling this oil over the daal mash to create a visually appealing presentation.
Nabeela’s Pro Tip
While developing the Daal Mash recipe, I deliberately omit browning the onions as this step can actually diminish the creamy texture we’re striving for. Instead, I rely on the aromatic flavors provided by garam masala and garlic-ginger paste to elevate the dish. When it comes to finishing touches, a pat of butter is essential, as it imparts a luxurious, velvety quality that complements the overall flavor profile. The key to achieving this silky texture lies in the addition of butter at the end of the cooking process.Pre-cooking the Urad daal in a pressure cooker yields a tender, soft consistency that allows it to absorb spices more efficiently and intensify its natural flavors. This crucial step ensures that the Daal instantly comes together with the added aromatics, resulting in a richly flavored final product.
What To Serve With Urad Daal?
When it comes to pairing with Daal Mash, the classic Indian options like Roti, Naans, or Chapati are a perfect match, especially when drenched in oil. While some may argue that rice is a suitable accompaniment, I believe Chapati takes the flavor and texture to the next level. The crispy, slightly charred flatbread complements the rich, oily Daal Mash beautifully.
A pickle is another game-changer when it comes to elevating this dish. A mixed pickle adds a pungent, indulgent quality to each bite. If you want to take it up a notch, consider adding some fresh Salad, Rita, or Mint chutney to the mix for an added layer of flavor and freshness.
Mash Ki Daal
Among the diverse array of lentil recipes, Daal Maash stands out as a crowd-pleaser. The harmonious union of rich, spicy gravy and creamy Urad daal creates an irresistible culinary experience that is both savory and satisfying. This dish is a masterclass in balance, with umami flavors expertly complemented by tangy notes.
Instructions
To prepare Urad dal in a pressure cooker, begin by soaking it for 15 minutes. Next, transfer the soaked dal to the pressure cooker along with 4 glasses of water, 1 tablespoon of turmeric powder, and salt. Then, heat ghee in a pan over low flame, allowing it to simmer for about 1.5 minutes. Once the ghee is warm, add Garam masala (a blend of cumin seeds, black pepper, and cinnamon) and stir well to combine. This pre-cooked spice mix will enhance the flavor of the dal mash. After that, add garlic-ginger paste and stir swiftly to prevent any sticking. To further accelerate the cooking process, add chopped tomatoes and a splash of water to the pan. The excess moisture will help break down the tomatoes quickly. Keep the flame low and stir for about 1 minute. Now, it’s time to prepare the bhunai spices by adding ground spices to the pan with a few drops of water to prevent burning. Let the spices diffuse and mingle with the moisture for 3 minutes before increasing the heat from low to medium. Finally, add the main ingredient, mashed Urad dal, along with a pat of butter for an extra creamy touch. If you don’t have access to a pressure cooker, simply sauté the mashed dal in a pan for an additional 5 minutes instead. To finish, drizzle the flavorful oil from frying Dundicut Pepper and Curry Patta over the daal mash for added depth. Garnish with some chopped cilantro and green chilies for a pop of color and freshness.
