Introduction
Daal Mash Recipe, which is sometimes referred to as white urad lentil curry, is certainly among the most loved comfort food in Pakistan. This dish has a wonderful creamy texture, an appealing smell, and a nice mix of spices that make it not only popular at family dinners but also at desi restaurants.
Besides, it’s simple but substantial and can be enjoyed with naan, roti, or fresh rice. Most importantly, it is extremely nutritious, packed with protein, and not at all difficult for novice cooks to prepare.
In this easy Pakistani-style recipe, we’ll show you step-by-step how to make perfect Daal Mash with a buttery, spiced tadka (tempering). So, let’s get started!
Ingredients
| Ingredient | Quantity | Notes |
| White Daal Mash (Split Urad Lentil) | 1 cup | Washed and soaked for 1 hour |
| Onion | 1 medium (finely chopped) | Adds flavor and texture |
| Tomato | 2 medium (chopped) | For gravy and taste |
| Green Chilies | 2–3 (chopped) | Adjust to spice preference |
| Ginger Garlic Paste | 1 tbsp | Essential for aroma |
| Red Chili Powder | 1 tsp | Adjust to taste |
| Turmeric Powder | ½ tsp | For color and flavor |
| Coriander Powder | 1 tsp | Adds earthy taste |
| Cumin Seeds | 1 tsp | For tempering |
| Salt | To taste | Adjust as needed |
| Cooking Oil or Ghee | 3 tbsp | Ghee gives rich flavor |
| Water | 2–3 cups | For cooking daal |
| Fresh Coriander | 2 tbsp (chopped) | For garnish |
| Lemon Juice | 1 tbsp | Optional for tangy flavor |
Instructions
Step 1 – Soak and Boil the Daal
Daal mash should be washed several times until the water is clear. It should be soaked in water for around 1 hour. Next, in a pot, soak up the daal and add 2–3 cups of water. make until the daal is soft but not mushy. Then drain the extra water and set it aside.
Step 2 – Prepare the Masala Base
Drop the oil and ghee in the pan. Cumin seeds and crackle. After that, put in the grated onions and cook until they are golden brown. Then, mix in the ginger-garlic paste and fry for 1 minute.
Step 3 – Add Tomatoes and Spices
Add chopped tomatoes along with red chili powder, turmeric powder, coriander powder, and salt. Cook on medium flame until the tomatoes soften and the masala releases oil.
Step 4 – Mix in the Daal
Add the boiled daal mash to the masala mixture. Stir gently so that daal doesn’t break completely. Add some water if needed for desired consistency. Let it cook on low heat for 5–7 minutes.
Step 5 – Prepare the Tadka (Tempering)
use the small pan and or add 1 tablespoon of ghee or oil. that, add a small amount of cumin seeds and sliced green chilies. Then, pour this hot tadka over the daal to give it an additional flavor.
Step 6 – Garnish and Serve
Garnish with freshly chopped coriander and a squeeze of lemon juice. Serve hot with naan, roti, or rice.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 10 minutes | 25 minutes | 35 minutes | 3–4 people |
Tips & Tricks
• Always soak the daal for cooking to get soft creamy texture.
• Use ghee for the real flavor and aroma.
• Do not cook the daal it should still slightly grainy.
• Add a little butter before serving for restaurant-style taste.
• Complete the Pakistani meal with salad, achar, and roti.
Nutrition Facts
| Nutrient | Amount (per serving) |
| Calories | 240 kcal |
| Protein | 13 g |
| Carbohydrates | 25 g |
| Fat | 10 g |
| Fiber | 7 g |
| Sodium | 350 mg |
History of Daal Mash
Daal Mash has been a staple in the traditional cuisine of Pakistan and Northern India for centuries. In fact, it is mainly found in Punjab, where lentil dishes are served almost every day. The marriage of these lentils with the whole range of spices is nothing less than the essence of South Asian comfort food—simple, nourishing, and rich in flavor.
Serving Suggestions
- Serve with hot naan, tandoori roti, or steamed basmati rice.
- Add mint raita or green chutney on the side for freshness.
- You can also serve it with fried onions on top for a rich look.
Common Mistakes to Avoid
• Soaking the daal is a step that should not be omitted as it aids in even cooking.
• It is best not to use an excessive amount of water; the daal is to be creamy and not soupy.
• After adding daal to masala, don’t over-stir as it might break easily.
Storage Method (How to Store Leftovers)
Allow the daal to cool down completely first, then only store it. The daal can be kept in the refrigerator for a period of 3 days if it is stored in an airtight container.
Just a little bit of water should be added and it should be heated slowly before serving. Freezing is not recommended since lentils might get mushy when thawed.
FAQs
Q1: Can I use black urad daal instead of white daal mash?
You can, but the flavor and texture will differ slightly. White daal mash gives a creamier taste.
Q2: Can I cook it in a pressure cooker?
Yes! Cook for 2–3 whistles on medium heat. It saves time and gives soft daal.
Q3: What can I serve with Daal Mash?
It goes best with naan, chapati, or rice and a simple salad or achar.
More Recipes
https://quickrespices.com/pakistani-dahi-balla-recipe-easy-homemade-style/
https://quickrespices.com/soft-and-spongy-rasgulay-recipe-pakistan/