Daal Mash Recipe – Taste in Every Bite

Discover the authentic taste of home with this classic Daal Mash Recipe, a staple of South Asian cuisine that never ceases to comfort the soul. Known for its creamy texture and hearty flavor, this Daal Mash dish is not only a nutrient powerhouse but also an embodiment of simplicity and elegance on the plate. Loved for generations, this recipe guarantees a taste that takes you back to the family table with every spoonful.

Incorporate this Daal Mash Recipe into your cooking repertoire and experience the true essence of traditional flavors that have been cherished for countless years. Perfect for any day of the week, Daal Mash serves as a comforting meal that is both fulfilling and satisfying, making it a perennial favorite.

Ingredients

• -1 cup White Lentils (Urad Daal ماش کی دال)
• 3 cups Water (Pani پانی)
• 2 tsp Salt (Namak نمک)
• 1 tsp Turmeric Powder (Haldi Powder ہلدی پاؤڈر)
• 2 tbsp Ghee (Ghee گھی)
• 1 Onion, finely chopped (Pyaz پیاز)
• 2 Green Chilies, chopped (Hari Mirch ہری مرچ)
• 1 tsp Cumin Seeds (Zeera زیرہ)
• 1 Tomato, chopped (Tamatar ٹماٹر)
• 4 Garlic Cloves, minced (Lehsan لہسن)
• 1-inch Ginger, grated (Adrak ادرک)
• Fresh Coriander for garnish (Hara Dhaniya ہرا دھنیا)

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Time Required

• Preparation: 15 Minutes
• Cooking: 45 Minutes
• Total Time: 1 Hour

Method of Cooking

1. Rinse the white lentils thoroughly and soak them in water for 30 minutes. (دال کو اچھی طرح دھو کر 30 منٹ تک پانی میں بھگو دیں۔)
2. Drain the lentils and add them to a pot along with 3 cups of water, salt, and turmeric powder. Bring to a boil, then simmer until the lentils are tender and mushy. (دال کو نکال کر ایک برتن میں 3 کپ پانی، نمک اور ہلدی پاؤڈر کے ساتھ ڈالیں۔ ابال لائیں، پھر اس وقت تک ابالیں جب تک دال نرم اور نرم نہ ہو جائے۔)
3. In a separate pan, heat the ghee and add the cumin seeds. Once they start to splutter, add the onions and green chilies. Fry until the onions are golden. (ایک الگ پین میں گھی گرم کریں اور زیرہ ڈال دیں۔ جب وہ پھٹنے لگیں تو پیاز اور ہری مرچیں ڈال دیں۔ پیاز سنہری ہونے تک بھونیں۔)
4. Introduce the chopped tomatoes, minced garlic, and grated ginger to the pan. Cook until the tomatoes are soft and the oil starts to separate. (پین میں کٹے ہوئے ٹماٹر، کٹا ہوا لہسن اور پسا ہوا ادرک پیش کریں۔ اس وقت تک پکائیں جب تک ٹماٹر نرم نہ ہو جائیں اور تیل الگ ہونے لگے۔)
5. Once the lentils are cooked, pour the aromatic tadka (tempered spices) over the Daal Mash and give it a good stir. Cover and let it simmer for an additional 5-10 minutes. (دال پک جانے کے بعد دال ماش کے اوپر خوشبو دار ٹڈکا ڈالیں اور اچھی طرح ہلائیں۔ ڈھانپیں اور مزید 5-10 منٹ تک ابالنے دیں۔)
6. Garnish with fresh coriander leaves before serving. (سرو کرنے سے پہلے تازہ دھنیا کے پتوں سے گارنش کریں۔)

About Recipe of Daal Mash

Where It’s Cooked

Daal Mash is a versatile dish prepared in kitchens across South Asia, particularly in Pakistan and parts of North India. It’s a common sight in both homes and restaurants, owing to its wholesome nature and ease of preparation.

The History and Origins of this Recipe

The origins of Daal Mash trace back to the Indian subcontinent, with lentils being one of the earliest crops cultivated in the region. Over centuries, it has become an indispensable part of the local diet due to its nutritional benefits and economical aspect.

Where People Like it Most

Daal Mash is favored where simple, nutritious, and comforting meals are preferred. It has a fan base in urban and rural areas alike, with a special place in the hearts of those who enjoy a good, homely meal.