Mash ki Daal (Split Black Gram with Ginger and Garlic Ghee Tarka)
A thick, creamy daal of split black gram simmered with ginger and a light onion-tomato masala, then topped with sizzling garlic and cumin ghee. Rich, filling and good with roti or rice.
Ingredients
Equipment: Medium heavy-bottomed pot with lid, small frying pan for the tarka, wooden spoon
Method
Rinse the daal in several changes of water, rubbing it gently, until the water runs mostly clear. Drain well.
Put the daal in a pot with the water, turmeric, ginger paste and 1 tsp of the salt. Bring to a boil over medium-high heat and skim off any foam that rises.
Lower the heat, cover with the lid slightly ajar and simmer, stirring now and then, until the daal is completely soft but some grains still hold their shape, about 40 minutes. Add a splash of hot water if it thickens too much.
While the daal cooks, heat the oil in a frying pan over medium heat. Fry the onion, stirring often, until golden brown at the edges.
Add the garlic paste, tomatoes, coriander powder, chilli powder and the remaining salt. Cook, mashing the tomatoes with the spoon, until soft and the oil separates around the edges of the masala.
Tip the masala into the daal along with the green chillies. Stir well and simmer uncovered until the daal is thick and creamy and the flavours have joined. It should fall thickly off a spoon.
Stir in the garam masala and lemon juice, then taste and adjust the salt. Cover and keep warm on the lowest heat.
For the tarka, heat the ghee in a small pan over medium heat. Add the cumin and let it sizzle for a few seconds, then add the garlic, dried chillies and ginger. Fry until the garlic is light golden, about 1 minute. Do not let it turn dark or it will taste bitter.
Pour the hot tarka over the daal, scatter with fresh coriander and serve straight away.
Cooking tips
- Soaking the daal for 30 to 60 minutes beforehand shortens the simmering time a little and helps it cook evenly. Drain it before cooking.
- Mash daal takes longer to soften than moong or masoor. If the grains are still firm after 40 minutes, keep simmering and top up with hot water.
- For a creamier texture, press the back of a spoon against a few spoonfuls of daal against the side of the pot before adding the masala.
- Keep the tarka for the very end so the ghee is still sizzling when it hits the daal.
Substitutions
- Use oil instead of ghee for the tarka if you prefer, though the flavour will be less rich.
- Swap the fresh tomatoes for 4 tbsp of tomato puree if tomatoes are out of season.
- Use 1 tsp of crushed dried red chillies instead of whole ones.
- Use lime instead of lemon, or a pinch of amchoor (dried mango powder) for a tangier finish.
Serve with
"Serve with hot tandoori roti, plain chapati or steamed white rice. Sliced raw onion, green chillies and lemon wedges on the side go very well with it."
Storage
"Cool completely and keep in a covered container in the fridge for up to 3 days, or freeze for up to 2 months without the fresh coriander."
Reheating
"Reheat gently in a pot with a splash of water, stirring often, until piping hot. The daal thickens as it cools, so loosen it as needed and add a fresh spoonful of ghee if you like."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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