Mash ki Daal, Urid Lentil Recipe

Mash(urid lentil) Daal

Mash Ki Daal

About This Recipe

Mash ki daal is an incredibly tasty and popular Pakistani dish that is thought to have originated in the Punjab region. It's usually made with ingredients like tomato puree, ghee, spices, and herbs. Although typically enjoyed as a vegetarian dish, some recipes also incorporate meat into the mix and top it off with a bright green coriander garnish. Mash ki daal makes for a delicious meal when served hot, typically accompanied by warm naan bread or roti on the side - especially on cold winter days!

Health Benefits

Mash ki daal is a nutritious dish that has been popular in South Asian cuisine for centuries. Not only does it taste great, but there are numerous health benefits associated with eating the dish as well. It's a good source of plant-based protein, which helps to keep your energy levels up; plus, it's low in calories and fat, so it can easily fit into any diet. The lentils in the dish contain high amounts of dietary fiber and B vitamins, such as folate and thiamin, which can aid in digestion and help protect against disease. Eating mash ki daal may also support cardiovascular health, reduce inflammation and strengthen your immune system thanks to its various minerals like magnesium and zinc. All in all, incorporating mash ki daal into your diet could be an excellent way to stay healthy!

Ingredients

• 1 cup oil
• 1 medium onion, finely chopped
• 5 minced garlic cloves
• minced ginger, 1-inch chunk
• two little tomatoes
• Red chili powder and 1 teaspoon of salt
• Coriander powder, 1.5 teaspoons
• 1 tablespoon cumin powder
• 1 teaspoon cumin seeds
• 0.3 tsp of turmeric
• Urid lentils with 1 cup of butter, to serve
• garnishing with fresh coriander
• green pepper, as a garnish

Procedure

1. Before usage, rinse the urad lentils and soak them for an hour.
2. Onions, garlic, and ginger are added to a pot that has oil in it. Cook this over high heat until the edges start to brown.
3. Add a few splashes of water along with the tomatoes, and all of the spices (including the cumin seeds). Cook this while stirring frequently to help the tomatoes break down until the mixture thickens, combines into one, and starts to release its oil around the edges. If the tomatoes aren't dissolving, it could take up to 15 minutes of stirring, and you might need to add a few sprays of water.
4. After preparing the masala, drain the lentils and combine them with 2 cups of water. Cook on low, covered, for 20 to 25 minutes, or until the lentils are cooked. Bring to a boil. When the lentils are finished cooking, if there is still too much water for your taste, uncover the pot and wring out the excess moisture on high until you are satisfied. to taste, and adjust the seasonings.
5. Serve hot with chapatti and garnish with chopped coriander, green chili, and butter.