Authentic Dhaba Style Maash/Urad Daal
Bring the rustic charm of a Pakistani dhaba right into your kitchen with this authentic Maash/Urad Daal recipe. Slow-cooked to perfection, this dish combines earthy flavors with a hint of spice, making it a delightful comfort meal.
Ingredients
- 1½ cup Maash/Urad Daal
- 1 large Onion Chopped
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 large Tomato
- 1 tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- ½ tsp Coriander Powder
- Salt to taste
- 1 tsp Kasuri Methi (Dried Fenugreek)
- ¼ tsp Cooking Oil
Tadka/Tempering
- 3 tbsp Oil
- 1/2 Onion Sliced
- ½ tsp Cumin Seeds
- 2-3 Dried Whole Red Chilli
- ½ tsp Kashmiri Red Chilli (Alt Paprika)
Garnish
- Chopped Cilantro/Coriander
- Thinly sliced green chilli
- Julienned Ginger
Instructions
- Wash and Soak Maash/Urad Daal for atleast 2 hours.
- In a pot heat oil and fry onions untill translucent. Add Garlic and ginger paste. Fry for couple of minutes.
- Add red chilli powder, turmeric powder, cumin powder and corainder powder. Cook for a minute and then add tomato puree along with green chilli.
- Once it starts to simmer, add half a cup of water. Cover and cook on low heat for 15 minutes.
- Drain the water from soaked lentil. Add it to the curry base. Add salt and fry on high heat for 5-7 minutes until oil starts to separate.
- Add 3 cups of water and allow it to boil. Add dried Kasuri Methi (dried fenugreek). Cover and cook on low heat for 25-30 minutes pr untill water is dried up and lentil are cooked. Check the lentil by pressing it , if its tender and breaks easily its done. If required add more water and allow it to cook thoroughly.
- To prepare Tadka/tempering heat oil in a pan. Fry onion and ginger until golden brown, add cumin seeds and Kashmiri red chilli.
- Pour the tadka/tempering over the daal.
- Sprinkle some garam masala over and garnish with Cilantro/coriander, julienned ginger and sliced green chilli.
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