Mash Ki Daal (White Lentils / Urid Dal) by @samsweetandspicetreats

1h40
Medium

4 servings

🫘

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

🌿

2 g

Coriander Powder

🟡

1 g

Turmeric Powder

🌶️

1 g

Garam Masala

🌿

10 g

Fresh Coriander Leaves

🧈

60 ml

Ghee

🌶️

Green Chillies

🌶️

Red Chillies

🫚

3 cm

Ginger

Preparation Steps

  1. Step 1/20

    Rinse 2 cups white urad lentils thoroughly in a colander until the water runs mostly clear.

    white urad lentils
    🧺colander

  2. Step 2/20

    Soak the rinsed white urad lentils in enough water to cover them for 1 hour.

    white urad lentils
    water

  3. Step 3/20

    Drain the soaked lentils and transfer them to the pressure cooker with 5 cups water.

    white urad lentils
    water
    🧺colander

  4. Step 4/20

    Pressure-cook the lentils for 20 minutes, then allow the pressure to release naturally before opening.

    white urad lentils
    water

  5. Step 5/20

    Heat 1/4 cup cooking oil in a frying pan over medium heat.

    cooking oil
    🥄measuring cups

  6. Step 6/20

    Add 2 tablespoons ginger garlic paste and 2 red chili peppers to the hot oil.

    ginger garlic paste
    red chili peppers
    🥄measuring spoons
    🥄wooden spoon

  7. Step 7/20

    Sauté the ginger garlic paste and red chili peppers for 1 minute until aromatic.

    ginger garlic paste
    red chili peppers
    🥄wooden spoon

  8. Step 8/20

    Add 1 cup crushed tomatoes to the frying pan and stir well.

    crushed tomatoes
    🥄measuring cups
    🥄wooden spoon

  9. Step 9/20

    Cook the tomatoes for 5 minutes until softened and the oil begins to separate.

    crushed tomatoes
    cooking oil
    🥄wooden spoon

  10. Step 10/20

    Add 1 teaspoon salt, 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, and 1/2 teaspoon garam masala.

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

  11. Step 11/20

    Cook the spiced tomato mixture for 1 minute while stirring continuously to prevent the spices from burning.

    salt
    red chili powder
    black pepper
    cumin powder
    coriander powder
    turmeric powder
    garam masala
    🥄wooden spoon

  12. Step 12/20

    Add the cooked white urad lentils and their cooking liquid to the spiced tomato mixture.

    white urad lentils
    water
    🥄wooden spoon
    🥣ladle

  13. Step 13/20

    Mash some of the lentils against the side of the pan with a wooden spoon to make the dal creamy.

    white urad lentils
    🥄wooden spoon

  14. Step 14/20

    Simmer the dal for 8 minutes, adding up to 1 cup water if needed for a pourable consistency.

    white urad lentils
    water
    🥄wooden spoon
    🥄measuring cups

  15. Step 15/20

    Slice 1 inch fresh ginger and slit 2 green chili peppers lengthwise.

    fresh ginger
    green chili peppers
    🔪knife
    🪵cutting board

  16. Step 16/20

    Heat 1/4 cup ghee in a clean frying pan over medium heat.

    ghee
    🥄measuring cups

  17. Step 17/20

    Add the sliced fresh ginger, green chili peppers, and 2 red chili peppers to the hot ghee.

    fresh ginger
    green chili peppers
    red chili peppers
    ghee
    🥄wooden spoon

  18. Step 18/20

    Fry the tadka for 1 to 2 minutes until the ginger is lightly golden and the chilies are fragrant.

    fresh ginger
    green chili peppers
    red chili peppers
    ghee
    🥄wooden spoon

  19. Step 19/20

    Pour the hot tadka over the simmered dal and stir gently.

    ghee
    fresh ginger
    green chili peppers
    red chili peppers
    white urad lentils
    🥄wooden spoon
    🥣ladle

  20. Step 20/20

    Chop 1/4 cup fresh coriander leaves and scatter them over the finished dal before serving.

    fresh coriander leaves
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Condiments, 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, High-fiber, Legume-based

Calories

490 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 55g, Dietary fiber: 13g, Fat: 21g, Saturated fat: 8g, Sugar: 4g, Sodium: 310mg

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 720mg, Magnesium: 105mg, Calcium: 70mg

Vitamins

Vitamin C: 12mg, Vitamin A: 42mcg, Folate: 180mcg

Preparation

Time Information

Preparation

1 hour 10 minutes

Cooking

30 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Medium (2/4)

Steps

20 steps

Equipments

Utensils

measuring cups, measuring spoons, colander, knife, cutting board, wooden spoon, ladle

Appliances

stovetop, pressure cooker, frying pan

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, Soft, Velvety

Flavors

Savory, Spicy, Earthy, Aromatic, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until steaming hot), freezer : 2 months (Freeze in portion-sized airtight containers,Thaw overnight in the refrigerator,Add a little water when reheating if thickened)