Mash ki Daal

RecipenKitchen Recipe 1 h 15 min · Serves 4 · Pakistani

Why make it 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.

You’ll need

Serves 4 200 g mash daal (split black gram, with or without skin), r… 900 ml water, plus more if needed ½ tsp turmeric powder 1 tbsp ginger paste 1½ tsp salt, or to taste 2 tbsp cooking oil 1 medium onion, finely chopped 2 medium tomatoes, finely chopped + 12 more in the full recipe

1 Step 1 of 9 Rinse the daal in several changes of water, rubbing it gently, until the water runs mostly clear. Drain well.

2 Step 2 of 9 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.

3 Step 3 of 9 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.

4 Step 4 of 9 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.

5 Step 5 of 9 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. The last 4 steps are in the full recipe.

Cook’s tip 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 ki Daal

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