Mash Ki Daal
Among all the lentils (Daals), the Daal Maash is the only one that captivates every heart. The oily and spicy gravy with creamy and soft Urad daal gives a next-level appetizing experience. This recipe is so much umami, tangy, hearty, and satisfying.
Ingredients
- 4 tsp Ghee
- 3 Tomatoes
- 3 Green Chillies
- Cilantro
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1/2 tsp Red chili flakes
- 1 tsp Dry coriander powder
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Kashmiri red Chili
- 1 tsp Cumin powder
- 1 tsp Cinnamon
- 1 tsp Salt
- 8 Dundicut Pepper
- 5 Sweet neem (Curry Patta)
Instructions
- Decompose Urad dal in a pressure cooker: Soak for 15 mins. Next, transfer it to a pressure cooker, add 4 glasses of water, 1 tablespoon of turmeric powder, and salt.
- Now, gently heat the Ghee in a pan on low flame. After a minute and a half, introduce the Garam masala (cumin seeds, black pepper, and cinnamon) in ghee. Stir well and swiftly add the garlic-ginger paste. This pre-bhuna masala enhances the flavor of the Daal mash.
- Add chopped tomatoes and a splash of water to the pan. The extra water aids in quick tomato decomposition, expediting the cooking. Keep the flame low and stir for a minute.
- Toss ground spices for bhunai; add a few drops of water to prevent spices from burning. Let moisture and spices diffuse for 3 minutes. Increase flame from low to medium
- Next, add the main ingredient, Mash Daal, and a chunk of butter for a creamy and flavorful touch. (If you don't have pressure-cooking the Daal, you must sauté the mashed Daal for an additional five minutes.
- Heat oil in a pan and fry Dundicut Pepper and Curry Patta for 1 minute. Drizzle this flavorful oil on the daal mash for a delicious touch. Also, toss some cilantro and green chilis for garnishing.
Video
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