Mash ki Daal

Mash ki daal is Pakistan's creamy, comforting urad dal: white lentils cooked until silky and soft, then finished with a golden ghee tempering of garlic, ginger, and green chilli. It is simple, rich, and perfect with roti and a squeeze of lemon.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Servings

4 servings

Calories

310

Ingredients

• 1 cup urad dal (white lentils), soaked 2 hours
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon grated ginger
• 3 garlic cloves, minced
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 green chillies, slit
• 2 tablespoons ghee
• 1 tablespoon lemon juice
• Salt, to taste
• Fresh coriander, to garnish
• Roti or naan, to serve

Instructions

1. Drain the soaked lentils and boil with turmeric and 3 cups of water for 25 minutes until soft and creamy.
2. Heat the ghee in a pan and add the cumin seeds; when they sizzle, add the onion and cook until golden.
3. Add the ginger, garlic, and green chillies and fry for 2 minutes.
4. Stir in the tomatoes and red chilli powder and cook until the oil separates at the edges.
5. Add the cooked lentils to the pan, season with salt, and simmer for 5 minutes until thick and glossy.
6. Finish with lemon juice and coriander, and serve hot with roti or naan.

Pro tips

• Soaking the lentils makes them cook faster and creamier.
• Do not skimp on the ghee tempering — it is what makes this dal special.
• Mash a few spoonfuls of the dal against the pot for extra creaminess.

Frequently asked questions