Maash Ki Daal

By Zainab Shah

Updated February 23, 2023

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
40 minutes
Rating
4(257)
Comments
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Commonly made in Punjab on both sides of the Pakistan-India border, maash ki daal has a delightfully chewy texture. The liquid to lentils ratio, heat and timing in its preparation result in a dry, al dente daal. Kashmiri red chile powder adds a kick, and Thai green chiles add a fresh, bright and crunchy heat. Garam masala takes these layers of heat to the next level. Lemon juice, ginger and cilantro provide enough relief until the next bite. Although it’s served most commonly with roti, store-bought pita or even rice will do just fine. 

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Ingredients

Yield:4 servings 

  • ¼ cup ghee or neutral oil 

  • 1 teaspoon cumin seeds

  • 1 teaspoon ginger paste or freshly grated ginger (from a 1 ½-inch piece)

  • 1 teaspoon garlic paste or freshly grated garlic (from about 2 medium cloves)

  • 1 red onion, finely chopped 

  • 1 teaspoon Kashmiri or other red chile powder

  • 1 teaspoon coriander powder 

  • ½ teaspoon turmeric powder

  • 1 medium plum tomato, roughly chopped

  • Fine sea salt 

  • 1 cup urad daal, soaked for 30 minutes and drained (see Tip)

  • 2 to 3 tablespoons lemon juice (from about ½ a lemon)

  • ½ teaspoon garam masala (optional) 

  • 2 to 3 Thai green chiles, stemmed and chopped

  • 1 (2-inch) piece fresh ginger, peeled and julienned

  • 1 to 2 tablespoons chopped fresh cilantro 

  • Pita or roti, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

49 grams carbs; 379 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 15 grams fat; 12 grams fiber; 403 milligrams sodium; 16 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat ghee in a high-sided 10- to 12-inch skillet on medium for 30 seconds. Add cumin seeds, ginger paste, garlic paste and onion and cook, stirring occasionally for 5 to 7 minutes, until onion has softened.

  2. Step 2

    Stir in chile powder, coriander powder and turmeric powder. Add tomato and 1 teaspoon salt. Cook on high stirring occasionally for 3 to 5 minutes, until tomatoes have broken down.

  3. Step 3

    Add daal and stir so all ingredients are incorporated. Add 1 ½ cups water, lower the heat to medium, cover and cook until most of the water has evaporated and the daal is chewy, about 25 minutes.

  4. Step 4

    Remove the lid. Stir in lemon juice and season with salt, if you like. Top with garam masala (if using), green chiles, ginger and cilantro. Serve with pita, roti or by itself.

Tip

  • Urad daal comes in a few varieties. This recipe uses white urad daal without the skin. It’ll simply be labeled urad daal or white urad daal. Whole urad daal or urad daal with skin won’t work with this recipe. 

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Ratings

4 out of 5
257 user ratings
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Comments

Norman of BC

Excessively hot! Yes, I know there are “sophisticates” out there who proudly consume such three alarm dishes. But I’ll bet that they are rare compared to those who just want a bit of heat and to be able to enjoy their meals.

Jewels

Judyvia, yes, you can use different lentils to great success, although it may technically be a different dish (??). I used rinsed split red lentils and they were amazing. I didn't have urad daal, and wanted to try this. The rinsed red lentils (no soaking necessary), cooked in the same time as the recipe, about 25 minutes. I would think other lentils would also work but would require a longer cook time, probably 35-45 minutes, depending on the variety.

Lee

This dish is amazing! I decreased oil and salt by half. I would use 3 tablespoons of lemon juice and definitely sprinkle with the garam masala. I also chopped one green onion to sprinkle atop. Getting the liquid right is a little tricky because it depends on how much liquid the daal absorbed when you were presoaking. I’d check at about 20 minutes and add more if needed.

Leora

Very oily. At least when made with canola oil. Subs: no fresh tomato so used 2 tbsps of mild salsa. No hot chiles, just a sprinkle of Aleppo pepper. I would say, not a favorite.

Vincent Pollard

I think the amount of ghee in the recipe is exaggerated. Otherwise pretty tasty.

Anna Stamborski

Added kale, sweet potatoes, and shredded carrots that I needed to use up. Great meal!

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