Dhaba Style Maash Dal || Urad Dal || White lentil With step-by-step photos
Maash daal is a delicious and popular dish in Pakistan. This recipe got its name from its traditional Dhaba restaurant-style cooking.
It is also enriched with nutrients and tastes superb. Lentils, onion, garlic, ginger, cumin powder, red chilli, spice and pepper are the main ingredients to prepare the ultimate traditional Dhaba-style mash ki dal.
Please note that urad dal can be difficult to digest. To make mash dal easier to digest, add spices or herbs such as cumin seeds, ginger, or fennel seeds when cooking.
Try this Dhaba-style Mash Ki Daal recipe at home, and you’ll surely earn appreciation from your family and friends. The aroma, fragrance, and taste of this Dhaba-style mash ki daal are truly remarkable. It combines various ingredients like dal, flavours, and herbs, making it a nutritious addition to your diet. If you have kids who are reluctant to eat dal, give this recipe a try!
Top the dish with ground ginger, lemon wedges, chopped coriander, and green chillies. It pairs wonderfully with naan or chapatti.
For the best results, follow my detailed step-by-step photo instructions and tips provided below the recipe card.
Recipe notes:
Soak the dal for at least an hour to cook quickly
You can make this mash dal less spicy or spicier by adjusting the proportion of red chilli powder and green chillies
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To make this recipe, first soak the mash dal (urad) for an hour.
Rinse and cut the onion slices.
Pour the 300ml of water into the pot along with the ginger-garlic paste and white vinegar.
Once the dal gets started boiling, remove the scum. And cook the dal for about 10 minutes on a medium flame.
Heat up the ghee and put the onion slices.
Sauté the onion slices and add cumin seeds.
Next, add red chilli powder, turmeric powder.
Cook the masala for 2-3 minutes and add crushed coriander powder.
Then add whole red chillies and green chillies, and give them a good stir.
And add 50-100 ml of water. Bring it to a boil and add grated ginger.
Towards the end, add garam masala powder.
Dhaba-style mash dal is ready.
Garnish with coriander leaves, lemon wedges and ginger.
Ingredients:
- 250g, mashed dal soaked
- 1 tsp ginger garlic paste
- 1 tsp, white vinegar
- 150g, ghee/pure ghee
- 1 medium-sized onion, sliced
- 4-5 pcs, green chillies
- 2 tbsp tomato puree
- 1 tbsp chopped coriander leaves
- 2 tbsp, grated ginger
For Spices:
- 1 tsp red chilli powder
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp, crushed coriander powder
- 1/3 tsp garam masala powder
- 1 tsp cumin seeds
- 4-5, whole red chillies
- Pour the 300ml of water into the pot along with the ginger-garlic paste and white vinegar.
- Once the dal gets started boiling, remove the scum on top
- And cook dal for about 10 minutes on medium flame or until the water dries out
- Heat up the ghee and put the onion slices
- Sauté the onion slices and add cumin seeds
- Keep frying onion slices with cumin seeds for a few seconds
- Add tomato puree and stir well
- Next, add red chilli powder, turmeric powder and salt
- Stir well by adding a little water to prevent the burning masala
- Cook the masala for 2-3 minutes and add crushed coriander powder
- Further, mix till the oil is separated
- Add boiled mashed dal and mix up
- Then add whole red chillies and green chillies
- Give them a good stir and add 50-100 ml of water
- Bring it to a boil and add grated ginger
- Towards the end, add garam masala powder
- Mix up well and reduce the flame to low
- Allow to simmer for about 10 minutes on a very low flame
- Dhaba-style mash dal is ready
- Garnish with coriander leaves, lemon wedges and ginger
- Serve with naan and chapatti
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