If you want something quick and delicious then why not try out this DESI STYLE MAASH KI DAAl recipe. It super quick and tastes delicious. Traditionally served with freshly baked roti, naan, or steamed rice, this daal is not only a delicious meal but also a wholesome source of protein and essential nutrients.
Perfect for both everyday meals and special occasions, Desi Style Maash Ki Daal is a testament to the rich culinary heritage of South Asia, where simple ingredients are transformed into delectable dishes through time-honored techniques and a love for bold flavours. Whether enjoyed as a comforting family dinner or a festive offering, Maash Ki Daal continues to be a timeless favourite that brings warmth and satisfaction to the table.
DESI STYLE MAASH KI DAAL
Maash ki Daal, also known as split and skinned black gram lentils, is a beloved dish in South Asian cuisine, especially in India and Paskistan. This humble yet flavourful lentil dish is cherished for its creamy texture and rich taste, making it a staple in many households. The dish is prepared by cooking the lentils until they are tender. Then simmering them in a robust masala made with onions, tomatoes, and aromatic spices.
Traditionally served with freshly baked roti, naan, or steamed rice. This daal is not only a delicious meal but also a wholesome source of protein and essential nutrients.
This dish is Perfect for both everyday meals and special occasion. Whether enjoyed as a comforting family dinner or a festive offering, Maash Ki Daal continues to be a timeless favorite that brings warmth and satisfaction to the table.
HOW TO MAKE DESI STYLE MAASH KI DAAL?
Making this daal is very easy and takes very little time. You first rinse the split white urad daal thoroughly and soak it in water for 30 minutes. Drain the water after soaking. Heat oil or ghee in a pan and saute some whole spices. The whole spices give a rich aroma that you can’t resist.
Chop onions finely, and saute them in hot oil until they are soft and translucent. We are not looking to brown our onions here, they just need to soften up. Add in fresh ginger and garlic paste and fry for a couple of more minutes. Then add the spices( red chilli powder, coriander powder, cumin powder, salt, turmeric, cumin seeds) and roast them for 2 to 3 minutes. Add chopped tomatoes and cook until they soften and you see oil separating around the pan. Introduce the soaked maash ki daal, mix well. Add water and cook until the daal turns soft. This process will take 20 to 30 minutes. Adjust the consistency as per your liking. Garnish with coriander leaves, green chillies and serve with some warm naan, roti or just steamed rice. Additionally you can squeeze in some lemon juice if you like it tangy.
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DESI STYLE MAASH KI DAAL
Ingredients
- 1 cup maash ki daal split and skinned black gram
- 1 stick cinnamon
- 2 cardamom
- 2 cloves
- 1 bay leaf
- 1 medium onion finely chopped
- 2 tomatoes finely chopped
- 2-3 green chilies chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/4 cup oil or ghee
- Fresh coriander leaves chopped (for garnish)
- Lemon wedges optional
Instructions
- Rinse the maash ki daal thoroughly and soak it in water for 30 minutes. Drain the water after soaking.
- In a pan, heat the oil or ghee over medium heat.
- Toast the whole spices( cinnamon, cardamom, cloves and bay leaf) for a couple of minutes.
- Add chopped onion and sauté until soft.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add the green chilies, coriander powder, cumin powder, red chili powder, turmeric powder, cumin seeds and salt. Cook for another 2-3 minutes.
- Add the soaked maash ki daal to the masala mixture. Stir well to combine.
- Add 2 cups water and cook on medium heat for about 20 to 25 minutes or until the daal becomes soft. You can add more water if the mixture becomes too dry, adjusting to your desired consistency.
- Garnish with freshly chopped coriander leaves.
- Serve hot with roti, naan, or steamed rice.
- Optionally, squeeze a lemon wedge over the daal for added tanginess.
