Get that Special 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!
