Daal Maash

For some reason the daal maash served in restaurants always tasted better than home cooked daal maash. Once, Nano’s mother went straight into a restaurant’s kitchen in curiosity to find out the secret behind their daal maash flavor. There she found out that they give it a boil before cooking. The rest of the recipe of course is improvised by Nano. Just have a look at the ingredients and you’ll know how rich it will taste 🙂

Daal Maash

Print Recipe

• CourseMain Course, Main Dish
• CuisineDesi

Servings	Prep Time
6 - 7 People	15 Minutes

Cook Time

30 Minutes

Servings Prep Time 6 - 7 People 15 Minutes

Cook Time 30 Minutes

Daal Maash Print Recipe CourseMain Course, Main Dish CuisineDesi Servings Prep Time 6 - 7 People 15 Minutes Cook Time 30 Minutes Servings Prep Time 6 - 7 People 15 Minutes Cook Time 30 Minutes

Ingredients

For Boiling

• 500 gms Daal Maash Washed (Dhuli)
• 1 Bay Leaf Big (Teez Patta)
• 2 Big Cardamom Bari Elaichi
• 3 - 4 Cloves Loong
• 2 Cinnamon Sticks Daar Cheeni
• 3 Star Anise Badiyan Khatai
• 1 Tablespoon Salt
• 1 Tablespoon Turmeric

For Gravy

• 2 Onions Finely Chopped
• 2 Tablespoon Garlic Paste
• 1 Tablespoon Ginger Paste
• 7 - 8 Curry Leaves Chopped
• 1 Tablespoon Whole Cumin Sabat Zeera
• 2 - 3 Large Dry Red Chillies Or small
• 2 - 3 Tomatoes Finely Chopped
• 2 - 3 Tablespoons Tomato Puree Or as Desired
• 1 Tablespoon Cumin Roasted and Ground
• 1 Tablespoon Coriander Roasted and Ground
• 1 Teaspoon Red Chilli Powder As Desired
• 1 Teaspoon Red Chilli Flakes
• 1/2 Teaspoon Turmeric
• 2 Chicken Cubes
• 2/3 Cup Oil For Cooking (Or As desired)

For Toppings

• 3 Tablespoon Coriander Leaves Finely Chopped
• 2 Tablespoons Mint Leaves Finely Chopped
• 2 - 3 Green Chillies Finely Chopped
• 2 Tablespoons Ginger Julian Cut
• 1 Teaspoon Black Pepper Powder Freshly Ground

Servings: People

Instructions

1. Soak the lentil for 2 - 3 hours in water

   
2. Take water in a big pan. Add all the spices in the water mentioned in "For Boiling" section except daal

   
3. Once the water comes to a boil add daal into it and boil till the lentil becomes soft enough but do not over boil it

   
4. Drain the lentil

   
5. Heat oil in a pan and fry onions until they are slightly golden

   
6. Add ginger garlic paste, curry leaves, whole cumin, Dry whole Red Chilies and fry a little

   
7. Add the rest of the spices in section "For Gravy", tomatoes, and chicken cubes

   
8. Cook till tomatoes are done. Add tomato Puree to the gravy and cook a little

   
9. Add the boiled daal and cook a little

   
10. Add some water (About 1 cup) and cook on slow heat till the lentil absorbs all the flavors and gravy gives off the oil
11. Add all the toppings and serve hot with chapattis or rice. Don't forget to squeeze some lemon juice as well 🙂

    
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