Pakistani•budget
Ghar ki Maash ki Daal or Daal Mash
Flour & Spice Blog recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Maash ki daal (soaked for a few hours, preferably overnight)
- 1/2 tsp ginger paste
- 4-5 diced green chillies
- 1 inch ginger piece, julienned
- 1/2 thinly sliced onion
- 3-4 whole dried red chillies
- neutral cooking oil
Instructions
- 1
Rinse your soaked daal and put it to boil with a generous amount of water, the ginger paste and a spoon full of salt
- 2
Once the daal is cooked, 20-30 minutes, drain the excess water and return the daal to the pot
- 3
Finely mince however many green chillies you feel comfortable using and add those along with the julienned ginger (if using) into the pot
- 4
Taste for salt, adjust seasoning.
- 5
Heat a generous lug of oil in a small frying pan and add the onions and whole red chillies
- 6
When the onions turns a beautiful caramelly brown then pour the baghaar/tadka over the maash ki daal. Eat with roti.