Daal Mash recipe
Split hulled urad dal cooks until creamy and is seasoned with ginger, garlic, and gently toasted spices.
An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.
Serves: 4Prep: 10 minCook: 55 min
Ingredients
- 1 cup mash dal (split hulled urad), rinsed and soaked for 30 minutes
- 4 cups water
- 1/2 teaspoon ground turmeric
- 1 teaspoon fine salt, or to taste
- 2 tablespoons ghee or neutral oil
- 1 teaspoon cumin seeds
- 1 small onion, finely diced
- 1 tablespoon finely grated fresh ginger
- 3 garlic cloves, minced
- 1 medium tomato, finely chopped
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red chili powder
- 2 tablespoons chopped cilantro
- 1 teaspoon lemon juice
Method
- Drain the soaked mash dal and put it in a saucepan with the water and turmeric.
- Bring the pan to a boil, lower the heat, and simmer partly covered for 35 to 45 minutes, stirring now and then.
- When the dal is soft and creamy, stir in the salt; add a splash of hot water if it has become thicker than you like.
- Heat the ghee or oil in a skillet over medium heat and add the cumin seeds.
- Once fragrant, add the onion and cook for 5 minutes until translucent and beginning to turn golden.
- Stir in the ginger and garlic and cook for about 1 minute without letting them brown too deeply.
- Add the tomato, ground coriander, and chili powder, then cook for 4 to 6 minutes until the tomato breaks down.
- Scrape the seasoning mixture into the cooked dal and simmer gently for 4 minutes, stirring to combine.
- Finish with cilantro and lemon juice, taste for salt, and serve warm.
Kitchen notes
- Mash dal thickens as it stands; loosen leftovers with a little water while reheating.
- A pinch of chili powder may be omitted for a milder dish.
