Enjoy this comforting and satisfying mash ki daal made with tender split black lentils and a medley of aromatic spices.
In this Post:
- Why you’ll love this recipe
- Ingredients
- How to make Mash Ki Daal?
- Tips for Recipe
- What to serve with Mash Ki Daal?
- More Easy Pakistani Recipe Recipes
We all know and love our classic Daal Chawal; it is always a warm and comforting meal that hits the spot.
But sometimes, you’re looking for something a little different.
If you’re looking for a classic yet satisfying daal recipe, you’ll love this Mash Ki Daal.
Mash ki daal is a simple dish with tender split black gram or lentils. We typically make this dish as a dry dish, rather than a gravy or saucy dish. The lentils used here tend to hold their shape even when cooked. It results in a chewy yet tender texture that is satisfying and comforting at the same time.
Why you’ll love this recipe
We use many different types of beans and lentils in South Asian cooking. This lentil is less common than others like rajma, or masoor daal. But it is delicious just the same.
You’ll love this mash ki daal recipe if you’re looking for a new way to enjoy lentils!
- Made with black gram lentils, which cook up tender yet with a slightly chewy texture
- Nutritious and comforting dish for a simple weeknight meal.
- Pairs well with simple roti and refreshing kachumber salad on the side.
More Lentil Recipes you’ll love.
There are a ton of different recipes to use with lentils. If you’re looking for more South Asian lentil recipes, here are some of our favorites:
Ingredients & Notes
- Mash Dal – Urad Dal or Split Black Gram – This dal recipe is made with urad dal or split black gram.
- Tomatoes – you can use either chopped tomatoes or canned crushed tomatoes. Fresh tomatoes typically take longer to cook.
- Ginger-Garlic Paste – or equal parts crushed ginger and crushed garlic. This paste is a popular pantry item for Pakistani and Indian food. We love making a big batch of ginger garlic paste at home and having it ready in the fridge.
- Spices – Turmeric powder, red chili powder, garam masala, and cumin seeds – come together for a comforting meal. You can use your favorite store-bought garam masala or a homemade garam masala if you prefer!
How to make Mash Ki Daal?
Wash and Soak Lentils: Add the Mash Daal (split black lentils) to a bowl and wash well until the water runs clear. Add clean water and soak the lentils for approx an hour.
Cook the aromatics
In a pot over medium heat, add oil.
Once heated, add diced onion and cook until light brown.
Add cumin seeds and mix well.
Add the ginger garlic paste and cook for a few minutes.
Ensure that the ginger-garlic paste does not burn. If the heat is too high, lower the heat and add a couple of spoons of water to cool off the pot, if needed.
Add tomatoes and cook till well blended. Fresh tomatoes will take longer to cook than crushed tomatoes.
Add the turmeric powder, red chili powder and mix well. Add the Green chili if using. Mix well.
Add the lentils to cook.
Next, add the soaked lentils and enough water to cover the Daal. Let the water come to a boil, and then lower the heat. Cover and let it cook for at least 15-20 minutes.
Mash Ki Daal is done cooking when the lentils are tender. If the lentils are still hard, add more water and cook.
Garnish and Serve.
Transfer to a bowl and garnish with sliced green chili and julienne ginger.
Recipe Tips
- Make sure to use split black lentils. These lentils are cream/ivory in color. They will be labeled as Urad Dal if you look for them at Indian/Pakistani stores.
- Unlike other dal recipes, this dish is meant to be drier, without any gravy/sauce. However, the lentils should be fully cooked. You may need to add more water or soak the dal for longer to make sure it is fully cooked.
- Mash ki Daal or Urad dal takes longer to cook than other lentils. You can reduce the cooking time by soaking the dal for longer.
Mash Ki Daal is made of split black lentils or split black gram. For this daal recipe we use split black gram, which is white in color. Whole black lentils are dark in color.
Mash Daal and Urad Ki Dal are both made with split black lentils. Typically, Pakistanis will refer to this daal dish as Mash Ki Daal.
What to serve with Mash Ki Daal?
This Mash Daal is the perfect dish on its own, alongside some chapati roti, and a simple kachumber salad.
If you’re looking for more side dishes to serve with Mash Daal, here are some we enjoy:
You could even add this to your weekly meal prep rotation, or make a big batch and enjoy it as part of a rice or salad bowl.
Recipes you’ll love
If you’re looking for more vegetarian Pakistani recipes, here are some of our favorites:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Mash Ki Daal
Ingredients
- 1 cup Mash Dal / Urad Dal / Split Black Gram
- ½ cup Oil
- 1 onion, medium diced
- 2-3 tomatoes, chopped or ½ cup crushed tomatoes
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam Masala
- 1/2 tsp salt or as per taste
- 2-3 green chili chopped/sliced
- 1- inch piece of Ginger Julienned to Garnish (optional)
Instructions
- Wash and Soak Lentils: Add the mash Daal (split black lentils) to a bowl and wash well until the water is clear. Add clean water and soak the lentils for approx an hour.
Cook the aromatics
- In a pot over medium heat, add oil.
- Once heated, add diced onion and cook until light brown.
- Add cumin seeds and mix well.
- Add the ginger garlic paste and cook for a few minutes.
- Ensure that the ginger-garlic paste does not burn. If the heat is too high, lower the heat and add a couple of spoons of water to cool off the pot, if needed.
- Add tomatoes and cook till well blended. Fresh tomatoes will take longer to cook than crushed tomatoes.
- Add the turmeric powder, red chili powder and mix well. Add the Green chili if using. Mix well.
Add the lentils to cook.
- Next, add the soaked lentils and enough water to cover the Daal. Let the water come to a boil, and then lower the heat. Cover and let it cook for at least 15-20 minutes.
- Mash Ki Daal is done cooking when the lentils are tender. If the lentils are still hard, add more water and cook.
Garnish and Serve.
- Transfer to a bowl and garnish with sliced green chili and Julienne ginger.
- Enjoy with hot roti or naan with some achaar or kachumbar.