Dhaba Style Daal Mash
Dhaba Style Daal Mash delivers a rich, creamy lentil base with bold roadside-style seasoning. Its buttery texture, deep flavour, and comforting warmth make it a favourite for anyone who enjoys hearty, rustic food.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g White Gram Lentils (urad dal)
- 100 ml Oil
- 8 cloves Garlic (minced)
- 1 tbsp Ginger Paste
- 1 tsp Cumin Seeds
- 2 Onions
- 3 Tomatoes (pureed)
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 2 Green Chillies
- 1 handful Coriander
- 100 ml Water
Instructions
- 1
Rinse the lentils thoroughly, place them in a bowl, and soak them for a few hours so they soften and cook evenly later.
- 2
Transfer the soaked lentils to a pot, cover them with water, and boil until they are about 80% cooked, keeping the heat steady so they don’t break apart.
- 3
Warm the oil in a separate pan and allow it to heat properly before stirring in the minced garlic, cumin seeds, and ginger paste, letting them release their aroma for about a minute.
- 4
Stir in the chopped onions and cook until they turn lightly golden, giving them time to soften and deepen in flavour.
- 5
Pour in the tomato purée and let it cook for several minutes until it thickens slightly and loses its raw edge.
- 6
Add in the spices, then cook the mixture until the oil begins to separate and the spices become fragrant.
- 7
Fold the partially cooked lentils into the masala, ensuring they are well combined so the flavours distribute evenly.
- 8
Pour in enough water to loosen the mixture and let it simmer for several minutes until the lentils finish cooking and the oil rises to the top.
- 9
Finish by adding the green chillies and freshly chopped coriander, letting them infuse their freshness into the daal before serving.