MaaSh ki Daal, also known as "split bengal gram lentils", is a popular dish in Pakistani and Indian cuisines. It is a thick, creamy and hearty lentil dish with a rich and comforting flavor. Here is a recipe for MaaSh ki Daal that serves 4-6 people and takes about 1 hour to prepare:
Ingredients:
- 1 cup split Bengal gram lentils (MaaSh ki Daal)
- 4 cups water
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch piece of ginger, minced
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder (optional)
- Salt, to taste
- 2 tbsp oil or ghee
- 1/4 cup heavy cream (optional)
- 1/4 cup chopped cilantro
- 1/4 cup chopped tomatoes (optional)
- 1/4 cup chopped green chili (optional)
Instructions:
- Rinse the lentils in water and soak for about 30 minutes to soften them.
- Heat oil or ghee in a large pot over medium heat.
- Add the onions, garlic, ginger, and green chili (if using) to the pot and sauté until the onions are translucent.
- Add the turmeric powder, cumin powder, coriander powder, and red chili powder (if using) and sauté for a few seconds.
- Add the soaked lentils and 4 cups of water to the pot and bring to a boil.
- Reduce the heat to low and cover the pot with a lid. Let it simmer for 45 minutes to an hour or until the lentils are soft and fully cooked.
- If desired, add 1/4 cup of heavy cream and stir in.
- Add salt, to taste.
- Add chopped tomatoes and green chili (if using) and stir well.
- Let it simmer for a minute or two.
- Garnish with chopped cilantro and serve hot with rice or roti.
Note: you can also add some diced potatoes or carrots to this recipe to make it more hearty.
Enjoy your homemade MaaSh ki Daal!
Tags
pakistani-food