Pakistani Daal Mash

Ingredients

• 1 cup whole urad dal (split with skin or whole)
• 1 tsp turmeric
• 1 tsp salt
• For masala: 2 onions sliced, 1 tbsp ginger-garlic paste, 3 tomatoes, 1 tbsp red chilli flakes, 1 tsp cumin, 1 tsp coriander powder, 1 tbsp garam masala
• For tarka: 3 tbsp ghee, 1 tsp cumin seeds, 5 garlic cloves sliced, 2 dried red chillies, 1 tsp red chilli powder
• Ginger julienne, coriander, lemon to top
• Salt

Instructions

1. Cook dal with turmeric and salt in 1 litre water for 35-40 min until soft but still holding shape.
2. Brown onions in oil; add ginger-garlic, tomato, dry spices; cook 10 min until oil separates.
3. Mix into the cooked dal.
4. Heat ghee for tarka; add cumin, garlic, dried chillies; off the heat add chilli powder.
5. Pour over dal.
6. Top with ginger, coriander, lemon.

Serving suggestions

• Eat with naan or rice.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions