Mash Ki Daal by @samsweetandspicetreats

N/A

1 serving

🫘

400 g

White Urid Lentils

🫗

60 ml

Oil

🫚

30 ml

Ginger Garlic Paste

🌶️

Red Chillies

🍅

240 ml

Crushed Tomatoes

🧂

6 g

Salt

🌶️

0.5 tsp

Red Chilli Powder

⚫

1 g

Black Pepper

🟤

2 g

Cumin Powder

🌿

1 tsp

Coriander Powder

🟡

1.5 g

Turmeric Powder

🌿

1 g

Garam Masala

🌿

10 g

Fresh Coriander Leaves

🧈

60 ml

Ghee

🌶️

Green Chillies

🌶️

Red Chillies

🫚

15 g

Ginger

Preparation Steps

  1. Step 1/14

    Rinse the white urad lentils thoroughly, then soak them in enough water for 60 minutes.

    white urad lentils
    water
    🫗colander
    🍲large pot

  2. Step 2/14

    Drain the soaked white urad lentils and place them in the large pot with 5 cups of fresh water.

    white urad lentils
    water
    🫗colander
    🍲large pot
    🥄measuring cups

  3. Step 3/14

    Bring the lentils to a boil, then reduce the heat and simmer until tender, about 30 minutes.

    white urad lentils
    water
    🍲large pot
    🥄wooden spoon

  4. Step 4/14

    Heat 1/4 cup vegetable oil in the frying pan over medium heat.

    vegetable oil
    🍳frying pan
    🥄measuring cups

  5. Step 5/14

    Add the ginger garlic paste and dried red chilies; fry until fragrant for about 1 minute.

    ginger garlic paste
    dried red chilies
    🍳frying pan
    🥄wooden spoon

  6. Step 6/14

    Stir the crushed tomatoes into the pan and cook until the oil begins separating from the tomato mixture, about 5 minutes.

    crushed tomatoes
    🍳frying pan
    🥄wooden spoon

  7. Step 7/14

    Add the salt, red chili powder, ground black pepper, ground cumin, ground coriander, ground turmeric, and garam masala to the tomato mixture.

    salt
    red chili powder
    ground black pepper
    ground cumin
    ground coriander
    ground turmeric
    garam masala
    🍳frying pan
    🥄measuring spoons
    🥄wooden spoon

  8. Step 8/14

    Cook the spiced tomato mixture for 2 minutes, stirring continuously to prevent the spices from burning.

    🍳frying pan
    🥄wooden spoon

  9. Step 9/14

    Transfer the cooked tomato masala into the tender lentils and stir until evenly combined.

    white urad lentils
    crushed tomatoes
    🍲large pot
    🍳frying pan
    🥄wooden spoon

  10. Step 10/14

    Simmer the daal for 10 minutes, stirring occasionally, until thick and creamy.

    🍲large pot
    🥄wooden spoon

  11. Step 11/14

    Slice the fresh ginger and slit the green chilies lengthwise.

    fresh ginger
    green chilies
    🔪knife
    🪵cutting board

  12. Step 12/14

    Heat 1/4 cup ghee in the frying pan over medium heat for the tadka.

    ghee
    🍳frying pan
    🥄measuring cups

  13. Step 13/14

    Fry the green chilies, dried red chilies, and sliced fresh ginger in the hot ghee until aromatic and lightly golden.

    green chilies
    dried red chilies
    fresh ginger
    🍳frying pan
    🥄wooden spoon

  14. Step 14/14

    Pour the hot tadka over the cooked daal and garnish with fresh coriander leaves before serving.

    fresh coriander leaves
    ghee
    🍳frying pan
    🍲large pot
    🥄wooden spoon

Composition

Ingredients

Types

Aromatics, Vegetables, Seasonings, Spices, Herbs, Fats and Oils, Dairy

Ingredients

White urid lentils, Oil, Ginger garlic paste, Red chillies, Crushed tomatoes, Salt, Red chilli powder, Black pepper, Cumin powder, Coriander powder, Turmeric powder, Garam masala, Fresh coriander leaves, Ghee, Green chillies, Ginger

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, High-protein

Calories

460 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 58g, Fat: 18g, Fiber: 14g, Sugars: 5g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 710mg, Magnesium: 105mg, Calcium: 90mg, Sodium: 610mg

Vitamins

Vitamin C: 24mg, Vitamin A: 95µg, Folate: 180µg, Vitamin K: 25µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

14 steps

Equipments

Utensils

large pot, frying pan, colander, measuring cups, measuring spoons, wooden spoon, knife, cutting board

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Side Dish, Soup

Occasions

Lunch, Dinner, Weeknight Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Thick, Tender, Silky

Flavors

Savory, Spicy, Earthy, Aromatic, Rich, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Store in freezer-safe airtight portions,Thaw overnight in the fridge,Add a little water when reheating if needed)