Maash ki daal is a creamy Pakistani lentil curry made with split urad dal and simple spices. This comforting, mildly spiced dish is easy to make and perfect for weeknights. It comes together into a rich, satisfying curry that pairs beautifully with rice or roti.
We all know and love a classic Daal chawal—it’s simple, warm, and always comforting.
But when you’re craving something a little different, this maash ki daal is a perfect change of pace.
Made with split urad dal, this Pakistani lentil dish is usually served dry rather than saucy.
Unlike many dals, this version is served dry, with the lentils holding their shape rather than breaking down into a curry. The lentils hold their shape as they cook, giving you a texture that’s tender with a slight bite—simple, hearty, and deeply satisfying.
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, which we use for rajma chawal, or red lentils used in this simple 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 a soft homemade roti and a 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:
- Classic Dal Chawal
- Gosht Wali Daal
- Moong Dal Khichdi
- Dahi Vada, which also use Urad Daal!
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 staple in Pakistani and Indian cuisines. We love making a big batch of ginger-garlic paste at home and keeping it 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 or homemade garam masala!
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.