Try this simple and tasty Maash Ki Daal recipe with chapati and achaar!
Maash ki daal, also known as black lentils or urad dal, is a popular lentil dish in South Asian cuisine, especially in Pakistan and India. It's often cooked into a rich, creamy dish known as "maash ki daal". Here's a simple maash ki daal recipe:
Ingredients For Maash Ki Daal Recipe
Looking for a rice side? Try our flavorful Matar Pulao Recipe for a classic combo.
- Maash Daal 1.5 cups
- Ginger Garlic Paste 1 tablespoon
- Whole spices (2 Black Cardamom, 4-5 Cloves, 10-12 Black Peppercorn, 1-2 inch Cinnamon sticks)
- Salt 1.5 teaspoon
- Oil 2 tbsp
- Oil ⅓ cup
- Sliced Onions 2 medium size
- Whole Red Chilies 5-6
If you love hearty lentils, don’t miss our comforting Shahi Mutton Korma Recipe for the perfect pairing.
Instructions
Heat pan, take 2 tablespoon Oil
put whole spices, add Ginger Garlic Paste and Sauté for 1-2 minutes
add soaked (2hrs) maash ki daal and fry for 4-5 mins
add water
bring it boil
add salt
cook till water dries
Take ½ cup Oil in pan, add sliced onions
When onions turn light golden, add 5-6 whole red chilies
pour baghaar on maash ki daal
serve with chapati
Variations
Enhance the baghaar with a blend of onions, tomatoes, ginger, garlic, and green chilies, along with garam masala.
Serve this Maash Ki Daal with warm, homemade Besan Ki Roti for a wholesome meal.
Storage
Maash ki daal can be stored for 3 to 4 days in the refrigerator.
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Top tip
To enhance the aroma and flavor of your maash ki daal, try adding a tablespoon of dried and crushed fenugreek leaves (kasuri methi) to the tempering along with the other spices.
FAQ
Yes, maash ki daal and urad dal refer to the same type of lentil. "Maash ki daal" is the Urdu or Hindi term for urad dal, which is a type of black lentil commonly used in South Asian cooking.
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Pairing
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