Maash Ki Daal
Updated Feb. 24, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼cup ghee or neutral oil
- 1teaspoon cumin seeds
- 1teaspoon ginger paste or freshly grated ginger (from a 1½-inch piece)
- 1teaspoon garlic paste or freshly grated garlic (from about 2 medium cloves)
- 1red onion, finely chopped
- 1teaspoon Kashmiri or other red chile powder
- 1teaspoon coriander powder
- ½teaspoon turmeric powder
- 1medium plum tomato, roughly chopped
- Fine sea salt
- 1cup urad daal, soaked for 30 minutes and drained (see Tip)
- 2 to 3tablespoons lemon juice (from about ½ a lemon)
- ½teaspoon garam masala (optional)
- 2 to 3Thai green chiles, stemmed and chopped
- 1(2-inch) piece fresh ginger, peeled and julienned
- 1 to 2tablespoons chopped fresh cilantro
- Pita or roti, for serving
Nutritional analysis per serving (4 servings)
379 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 49 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 16 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat ghee in a high-sided 10- to 12-inch skillet on medium for 30 seconds. Add cumin seeds, ginger paste, garlic paste and onion and cook, stirring occasionally for 5 to 7 minutes, until onion has softened.
- Step 2
Stir in chile powder, coriander powder and turmeric powder. Add tomato and 1 teaspoon salt. Cook on high stirring occasionally for 3 to 5 minutes, until tomatoes have broken down.
- Step 3
Add daal and stir so all ingredients are incorporated. Add 1½ cups water, lower the heat to medium, cover and cook until most of the water has evaporated and the daal is chewy, about 25 minutes.
- Step 4
Remove the lid. Stir in lemon juice and season with salt, if you like. Top with garam masala (if using), green chiles, ginger and cilantro. Serve with pita, roti or by itself.
- Urad daal comes in a few varieties. This recipe uses white urad daal without the skin. It’ll simply be labeled urad daal or white urad daal. Whole urad daal or urad daal with skin won’t work with this recipe.
Private Notes
Comments
Excessively hot! Yes, I know there are “sophisticates” out there who proudly consume such three alarm dishes. But I’ll bet that they are rare compared to those who just want a bit of heat and to be able to enjoy their meals.
Judyvia, yes, you can use different lentils to great success, although it may technically be a different dish (??). I used rinsed split red lentils and they were amazing. I didn't have urad daal, and wanted to try this. The rinsed red lentils (no soaking necessary), cooked in the same time as the recipe, about 25 minutes. I would think other lentils would also work but would require a longer cook time, probably 35-45 minutes, depending on the variety.
This dish is amazing! I decreased oil and salt by half. I would use 3 tablespoons of lemon juice and definitely sprinkle with the garam masala. I also chopped one green onion to sprinkle atop. Getting the liquid right is a little tricky because it depends on how much liquid the daal absorbed when you were presoaking. I’d check at about 20 minutes and add more if needed.
Added kale, sweet potatoes, and shredded carrots that I needed to use up. Great meal!
Why won't split urad dal with skin "work"?
This was excellent, and a crowdpleaser as my family loved it. I did make a couple changes to the recipe: I added diced eggplant to this with the onion mixture, and completely forgot about the toppings at the end. I didn't have kasmiri chile powder so i used a combination of 1tsp urfa chile and 1/2tsp of red chile flakes.
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