Simple & Tasty Mash ki Daal-Dhaba Style

 Mash Ki Daal (also called Urad Dal ) is a Pakistani and North Indian lentil dish made from split and skinned white urad lentils. It has a rich, creamy texture and is often cooked with spices, onions, tomatoes, and a fragrant tadka (tempering) of garlic and ghee.

Ingredients:

For Cooking the Daal:

• 1 cup white urad dal (mash ki daal )
• 3 cups water (for boiling )
• 1 tablespoon salt
• half tablespoon turmeric powder

For Tarka (Tempering) ):

• 3 tablespoon ghee or oil
• 1 medium onion (finely chopped )
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes (chopped)
• 1-2 green chilies (chopped)
• 1 tablespoon cumin seed
• 1 tablespoon coriander powder
• 1 tablespoon red chili powder
• half tablespoon garam masala 
• 1 tablespoon kasuri methi (dried , fenugreek leaves )
• salt to taste
• 2 tablespoon fresh coriander (chopped)
• 1-inch ginger (julienned for garnish )

Instructions:

Step 1: Boiling the Daal

Wash and soak mash ki daal in water for 30 minutes. Drain and add the daal to a pot with 3 cups of water, salt, and turmeric. Cook on medium heat for about 20-25 minutes until the daal is soft but not mushy. Drain excess water and set the daal aside.

Step 2: Preparing the Tarka

Heat ghee or oil in a pan. Add cumin seed and let them splutter. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 minute until fragrant. Add chopped tomatoes, red chili powder, coriander powder, and salt. Cook on low heat until the tomatoes are soft and oil separates. Add kasuri methi and garam masala, and mix well.

Step 3: Mixing and Finishing

Add the cooked mash ki daal to the tarka and mix well. Let it simmer on low heat for 5-10 minutes, stirring occasionally. Adjust the consistency by adding water if needed. 

Step 4: Garnishing & Serving

• Sprinkle fresh coriander and julienned ginger on top.
• Serve hot with naan, roti, or steamed rice.