MASH KI DAAL

Mash Ki Daal | Mah Ki Daal |How to make Mash Ki Daal, utterly delicious and finger-licking lentils stew prepared with Whole Black Lentils, Indian aromatic Spices and Mustard Oil. This comforting and flavourful daal is easy and fuss-free recipe hails from the Himachal Pradesh, the north Indian State that is nestled in the majestic Himalaya. You may call this daal, close cousin of Punjabi Daal Makhni, 

It is just without kasoori methi, less rich and creamy yet as tasty as Daal Makhni. This recipe comes together in less than an hour if you have already boiled lentils at the ready, then just prepare spicy masala and cook the daal for some time and voila! Then enjoy this robust simmering Mash Daal with Naan, Roti or Hot and Steamy Rice for a healthy and delicious meal.

The beginning of the month I had a message from Renu of Cook With Renu informed me that we are the partners in this month's Shhhhh Cooking Secret Challenge. 

The monthly event started by Priya and now successfully run by Mayuri. This month she has given the theme Himachal Pradesh. Renu gave me two secret ingredients Whole Urad and Ginger!

I was absolutely happy as these two ingredients are really appreciated by my family in our house. So, I grabbed the opportunity by both hands to click and cook a gorgeous dish out of it.

Although I was born and brought up in India, I was clueless about its cuisine, so once again help from the Google became my tutor and then I picked up quite a bit of knowledge about Himachal Pradesh's food and it's culture. 'Dev Bhumi' or 'Land of God' how they describe this northern state of India.

A state that bestowed with natural beauty, the magnificent snow-clad mountains, green deep deep valleys, fresh air and serenity in the environment to soothe your nerve and calm your soul. As the state is up in the mountains their cuisine known as 'Pahari Cuisine' and The word 'Pahar' translates to 'Mountains'

While I was searching a recipe to cook with Whole Urad (Matpe Beans) I came to know this absolutely smashing dish 'Mash Daal or Mash Ki Daal'

I was sold and did not look any further as I knew that this dish will get a lot of appreciation in my home and checked out a recipe.

As first time you read this recipe, surely you will think about 'Punjabi Daal Makhni' which is creamy and scrumptious but of course loaded with loads of fat such as Ghee, Cream or Butter.

On the contrary, this Pahari Mash Ki Daal is prepared with Mustard Oil and lots of Onions.

More Daal Recipe:- Dhaba Style Daal Fry | Mix daal with Turnip greens | Garlicky Moong-Masoor Daal with Carrot Greens

Mash Ki Daal, turned out absolutely tasty, the family described as 'Divine' This recipe shows that without using any fancy or expensive ingredients you can still churn out tastiest dishes anytime.

This ultimate comforting dish Mash ki Daal can be thoroughly enjoyed with Hot Roti, Naan, Coconut Paratha or Ajwain Paratha and makes a well-balanced meal by adding Khada Masala Bhaat ( Whole Spice Rice) and fresh and juicy salad. Ah, what blissful meal it was!

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Mash ki Daal, Mah ki Daal, Mash Daal

Mains

Indian

Yield: 4-6 servings

Author: Hayley Dhanecha

MASH KI DAAL OR MASH DAAL

Mash Ki Daal, a vegan and comforting black lentil stew is healthy and delicious. This dish hails from Himachal Pradesh, a northern state of India.

prep time: 10 hourcook time: 30 Mtotal time: 10 H & 30 M

ingredients:

• 250g matpe beans - whole black lentils - sabut urad
• Salt to taste -namak
• 2-3 tbsp. mustard oil or any other oil - sarson ka tel
• 1 tsp. cumin seeds -jeera 
• 1-2 bay leaves - tej patta
• 3 onions finely chopped - pyaz
• 2 tbsp finely chopped garlic - lahsun
• 1 tbsp. ginger Puree - adarak
• 3  tomato puree or 1/2 can of tinned tomatoes - tamatar
• Pinch asafoetida -hing
• 1 tsp. turmeric powder - haldi
• 2 tsp. -oriander - dhana powder
• 1 tsp. red chilli powder
• 1 tsp. dry mango powder
• freshly chopped coriander leaves - dhaniya

instructions:

How to cook MASH KI DAAL OR MASH DAAL

1. Clean and wash then soak the lentils in a bowl of cold water for at least 8-10 hours or overnight.
2. In the morning discard the water, add new water and place it in the pressure cooker and cook the lentils for 20-15 minutes.
3. Once the pressure cooker is naturally cool down, mash the lentils very lightly.
4. Heat the oil and add bay leaves and cumin seeds, add hing, then ginger. 
5. Fry for a few seconds then add onions and fry till it begins to brown.
6. Add all the masala powder including dry mango powder.
7. Cook for a minute then add tomato puree and garlic.
8. Add salt and cook the masala for 8-10 minutes.
9. Add cooked lentils and mix well.
10. Let the daal simmer for at least 30 minutes on low heat.
11. Keep stirring occasionally.
12. Once done garnish it with the freshly chopped coriander.
13. Serve with roti, naan or paratha, rice and salad.

NOTES:

If mustard oil is not available or don't like the taste of it use any other oil.
The tastes of this daal get much better next day.
I served this daal with multigrain roti, Rice and Salad.

Calories
307.25

Fat (grams)
8.63

Sat. Fat (grams)
0.70

Carbs (grams)
52.02

Fiber (grams)
12.36

Net carbs
39.66

Sugar (grams)
19.77

Protein (grams)
12.67

Sodium (milligrams)
555.83

Cholesterol (grams)
0.26

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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