Daal Mash Fry is a popular Pakistani dish made from white lentils (Urad Dal) that are cooked until soft and then tempered with spices and herbs in hot oil. This dish is known for its creamy texture and aromatic flavor, enhanced by the frying process which infuses the lentils with a rich blend of spices. Often served with naan or tandoori roti, Daal Mash Fry is a staple in Pakistani cuisine, perfect for any meal where you want something hearty yet simple.
Ingredients You’ll Need
- 1 cup white lentils (Urad Dal), soaked and boiled
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 green chili, chopped
- 1 tsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp ghee or oil
- Salt to taste
Step-by-Step Instructions
- Heat ghee in a pan, add cumin seeds and let them splutter. Add onions and ginger-garlic paste, and sauté until golden.
- Add tomatoes, green chili, turmeric, and salt. Cook until tomatoes are soft and the oil starts to separate.
- Add boiled lentils, mix well and cook for 10 minutes. Mash some of the lentils with the back of a spoon to thicken the sauce.
- Sprinkle garam masala, stir well, and fry for another 5 minutes. Serve hot with naan or roti.
Embark on the culinary journey of preparing Daal Mash, a beloved dish known for its smooth texture and rich flavors. This recipe focuses on urad dal, or black gram lentils, which are cooked until tender and then tempered with ghee, garlic, and aromatic spices such as cumin and asafoetida. The secret to its creamy consistency lies in the slow-cooking process, which allows the lentils to break down and meld with the spices, creating a deep, complex flavor profile.
Daal Mash serves as an excellent accompaniment to both rice and roti, making it a versatile addition to any meal. It’s particularly comforting on cold days or when you need a satisfying dish that feels like a hug in a bowl
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