Get that Dhaba style Daal Mash Fry right at home! Asad Memon shares his tips and tricks for boiling Mash Daal perfectly without letting it turn mushy, then finishes it with a delicious fry. Made with Dalda, our trusted recipe partner, for that perfect dhaba-style meal at home.
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Ingredients:
-Hari mirch (Green chillies) 3-4
-Adrak (Ginger) 2-inch piece
-Lehsan (Garlic) 5-6 cloves
-Dalda corn oil ½ cup
-Sabut kali mirch (black peppercorns) 12-15
-Laung (Cloves) 5-6
-Tez patta (Bay leaves) 2
-Tamatar (Tomatoes) pureed 3 medium
-Iodized Himalayan pink salt 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Dhania powder (Coriander powder) 1 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Garam masala powder ½ tsp
-Mash daal (White lentil) boiled 250g (80% done)
-Dahi (Yogurt) whisked ⅓ cup
-Kali mirch (Black pepper) crushed ½ tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Hari Mirch (Green chilli) sliced
-Adrak (Ginger) julienne
Direction:
Tips to Boil White Lentils Perfectly
-Soak: Take the white lentils and soak them in water for at least 1 hour.
-Wash: Thoroughly rinse the soaked lentils 2–3 times to remove excess starch.
-Boil: In a wide pot, bring water and salt to a rolling boil, then add the soaked lentils.
-Cook: Boil for 15 minutes only, or until 80% cooked. Skim off any scum that rises to the top.
Storage Tips
-Drain the water completely and allow the 80% boiled lentils to cool down.
-Portion as needed and store in an airtight container.
-Keep in the refrigerator for up to 3 days, or freeze for up to 2 months.
Prepare Daal Mash Fry:
-Cut green chillies, ginger, and garlic into small pieces, then crush well.
-In a pan, add corn oil & heat it.
-Add black peppercorns, cloves, bay leaves; mix well & fry for a minute.
-Add crushed ginger, garlic & green chilli, mix well & sauté until fragrant.
-Add blended tomato, pink salt, turmeric powder, Kashmiri red chilli powder, coriander powder, red chilli powder, cumin seeds, garam masala powder & mix well.
-Cover & cook on medium flame for 3-4 minutes.
-Remove the cover, mix well, add boiled white lentils, cook on high flame for 2 minutes.
-Add yogurt & mix well; add crushed black pepper, dried fenugreek leaves (crush with hands), fresh coriander, ginger, cover & cook on low flame for 2-3 minutes.
-In a serving plate, add the daal mash fry; garnish with fresh coriander, ginger julienne, green chillies & serve with naan!
