🍲 Daal Mash Recipe-A Flavorful Pakistani Comfort Food

🧾 Introduction of Daal Mash

Daal Mash, also known as •Urad ki Daal•, is a creamy, hearty, and slightly nutty lentil dish that’s deeply loved across Pakistani households.

In Pakistan, Daal Mash is often cooked dry-style (bhuni hui) with plenty of ginger, garlic, and green chilies. It’s wholesome, flavorful, and surprisingly easy to make with pantry staples.

⚡ Quick Recipe Overview

Prep Time                   Cook Time                  Total Time                    Servings                  Spice Level

10 mins                       30 mins                       40 mins                         4                  Mild–Medium

🛒 Ingredients of Daal Mash

🔸 For the Daal

• 1 cup white lentils (split urad dal / daal mash)

• Water needed

• 1/2 tsp turmeric powder

• Salt to taste

🔸 For the Tarka (Tempering)

• 1 medium onion, finely sliced

• 3 tbsp oil or ghee

• 1 tbsp garlic, finely chopped

• 1 tbsp ginger, julienned

• 2 green chilies, slit or chopped

• 1/2 tsp cumin seeds

• 1/2 tsp crushed red chili flakes (adjust to taste)

• 1 medium tomato, chopped (optional for tanginess)

• Fresh coriander, chopped (for garnish)

• Lemon wedges (for serving)

👨‍🍳 How to Make Daal Mash—Step-by-Step

Step 1: Cook the Daal

 • The daal mash should be rinsed two or three times until the water flows clean.

 • Put the daal, water, salt, and turmeric in a saucepan or pressure cooker.

 • Simmer on medium heat until lentils are soft but not mushy (20–25 minutes). Add water as  

needed.

 • Cook for one or two whistles if you’re using a pressure cooker.

Step 2: Make the Tarka (Tempering)

• Heat ghee or oil in a different pan.

• After adding the cumin seeds, allow them to crackle.

• After adding the onions, cook them until they turn golden.

• Add the chopped garlic and cook until golden.

• Add red chili flakes, green chilies, and tomato (if using). Sauté until oil separates.

• Stir in half the ginger juliennes.

 Step 3: Combine

• Pour the tarka over the cooked daal. Gently mix.

• Let it simmer together uncovered for 5–10 minutes for flavors to combine.

• Garnish with fresh coriander and remaining ginger slices.

 🍽️ Serving Suggestions

Serve hot with:

• Tandoori roti or garlic naan

• Steamed basmati rice

• On the side, pickles and onion salad

• Raita or mint chutney

 🔄 Optional Add-Ins & Tips

• Add a smoky flavor with a piece of coal (dhungar method)

• Stir in a tablespoon of butter or cream for richness

• Replace the ghee with oil to make it vegan.

• Cook daal ahead of time and add fresh tarka before serving