Daal Maash
Recipe
Intro
Today we fancied a non meat dish and so I cooked a dhaba style maash ki daal (white urid daal). This is immensely popular throughout Pakistan and is cooked with onions, tomatoes and spices.
We enjoyed this with coriander chutney, onion salad and chappatis!
Prep Time
10 Min
Cook Time
1 hr
Serving
4-5
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What you need
- 1 cup of maash daal (white urid daal)
- 1 large onion thinly sliced
- ¼ cup of cooking oil
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 1/2 tsp mild red kashmiri chilli powder
- ½ tsp turmeric powder
- 1 tsp dried fenugreek leaves
- 8 cloves garlic crushed
- 1 inch ginger crushed
- 3 tomatoes
- 2 green chillies
- Juliennes of ginger
- 1 tsp garam masala
- Chopped coriander
Getting it done
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Step-1
Firstly, soak the white urid daal in water overnight.
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Step-2
Heat ¼ cup of oil to a deep wide pot and add 1 large thinly sliced onion. Saute for a few mins until a light golden brown, soft & translucent.
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Step-3
Whilst that is cooking, measure out your spices.
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Step-4
Add the crushed garlic and ginger and fry for a few mins.
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Step-5
Add 3 tomatoes that have been halved and the core removed. Fry for a few mins.
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Step-6
Add 100ml of boiling water, cover and cook for 2-3 mins until the tomatoes start to soften.
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Step-7
Remove the lid and the remove the skin off the tomatoes. This should come off easily.
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Step-8
Cook for 5-6 mins until the tomatoes have mashed and softened.
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Step-9
Now add the spices.
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Step-10
Fry on a medium to high flame for 12-15 mins until the ingredients have turned into a dark thick gravy. Add splashes of water to help loosen the mixture and to stop it from burning.
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Step-11
Wash and drain the daal few times and it to the masala (gravy). Mix and cook on a medium/high flame for 12-15 mins and do lots of bhuning (frying) again.
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Step-12
During cooking add splashes of hot water and stir regularly to stop it from burning and to help loosen the mixture.
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Step-13
Add the green chillies and enough water to cover the daal. Cover and simmer on a low hear until the daal is cooked. The water should dry up at the end leaving a thick gravy.
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Step-14
Garnish with juliennes of ginger, chopped coriander and garam masala.
Tips
- Serve with hot rotis, coriander chutney and an onion salad.
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Haven’t shared a post in a while. Miss the old Instagram where we shared photos instead of videos. I hosted a dinner this evening and the theme was Chinese/pan Asian food.
On the menu was chicken gyozas/dumplings with a soy dipping sauce, vegetable spring rolls, egg fried rice, chicken sashlik & prawn crackers.
It was the first time I made chicken gyozas and I’ll definitely be making them again. Let me know if you’d like a tutorial 😁
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#dinner #mazadaar #chinesefood #chinesedumplings #gyozas #sashlik #eggfriedrice #dinnerideas #goodfood #halalchinesefood #fakeaway #halalfood #easyrecipes #recipeideas
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Could you share the recipes please
Looks delicious & yes please would love to learn, thank you x
⭐️ The 30 day Ramadan meal plan digital cookbook is officially live! Get organised with meal planning and grab your copy now from the link in the bio. ⭐️
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The book has a recipe for each day of Ramadan along with recipes for suhoor and desserts. There is also a weekly meal planner for you to print and plan which recipes you’ll cook that week. Can’t wait for you all to get organised for Ramadan - link in bio.
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