Daal Maash is white skinless urad dal cooked in aromatic spices. A delicious side dish which goes well with some butter naan, roti or parathas.
Whenever ammi cooked urad daal, and all of our faces used to be not again. Though we all four were fan of her cooking but there were some dishes , which we didn’t like at all. Daal Maash was one of them. At home this daal was only cooked when the option in the pantry were limited to daal or when papa specially requested her to make it. He loved this Bhuni Daal.
.But now I have kind of developed a taste for this Daal Maash. For this I give the whole credit to my neighbor Mehfooza Aunty. Her way of cooking daal maash was completely different from Ammi’s way. Today I am sharing her recipe. First of all , we need to soak the dal for at least 3 hours. Overnight soaking is also fine. Then we boil the urad daal with turmeric , green chilly paste and salt until three fourth cooked.And later cooked in spices. To the recipe
Huma Kalim
Serves 2 -3
Urad daal cooked in aromatic spices
4 hrPrep Time
30 minCook Time
4 hr, 30 Total Time
Ingredients
- I
- 1/4 cup Urad dal (soaked for 4 hrs)
- 1 glass water
- 1/4 tsp turmeric powder
- 1/2 tsp green chilly paste or 2 green chilly cut
- 1/4 tsp salt
- II
- 3 tbsp oil
- 3 tbsp onion chopped (1 small size)
- 1 tsp ginger garlic paste
- 1 1/2 tbsp grated tomato
- 1/2 tsp red chilly powder
- Salt to taste
- III
- Coriander leaves & green Chilly for garnish`
Instructions
- Take a deep vessel & pour over the water, soaked dal, turmeric, green chilly and salt.
- Boil til the dal is 3/4 cooked but not mushy
- In between remove the scum/foam gathered on the water from time to time.
- Once done drain the dal & keep aside. Keep the water too.
- For the masala heat oil. Add onion and fry till soft
- Add in ginger garlic, followed by grated tomato, & red chilly powder.
- Fry till oil separates on a medium flame.
- Add in the drained dal along with water.
- Now cook on high flame till all the masala is coated on the dal.
- Adjust the salt level.
- Garnish with fresh coriander leaves and green chilly
- Serve hot with roti or paratha
