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Maash Dal

Name: Maash Dal
Cook time: 1500 s
Total time: 1800 s
Yield: 4
Ingredients: 3 Units Tomatoes red ripe raw year round average; 3 Units Peppers hot chili green raw; 15 grams Coriander (cilantro) leaves raw; 1 teaspoon Ginger root raw; 1/2 teaspoon Spices chili powder; 1 teaspoon Spices coriander seed; 1 teaspoon Spices turmeric ground; 1 teaspoon Spices chili powder; 1 teaspoon Spices chili powder; 1 teaspoon Spices cumin seed; 1 teaspoon Spices cinnamon ground; 1 teaspoon Salt table; 400 grams Lentils raw- white maash dal

30'

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Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Soy-Free

Ingredients

Servings

- 4 Portions +

Tomatoes, red, ripe, raw, year round average

3 Units Tomatoes, red, ripe, raw, year round average

Peppers, hot chili, green, raw

3 Units Peppers, hot chili, green, raw

Coriander (cilantro) leaves, raw

15 grams Coriander (cilantro) leaves, raw

Ginger root, raw

1 teaspoon Ginger root, raw

Spices, chili powder

1/2 teaspoon Spices, chili powder

Spices, coriander seed

1 teaspoon Spices, coriander seed

Spices, turmeric, ground

1 teaspoon Spices, turmeric, ground

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, cumin seed

1 teaspoon Spices, cumin seed

Spices, cinnamon, ground

1 teaspoon Spices, cinnamon, ground

Salt, table

1 teaspoon Salt, table

Lentils, raw

400 grams Lentils, raw- white maash dal

Maash Dal

Nutri value

Go to instructions

Instructions

3 Steps

30'

Total

Preparation

25'

Cooking

Waiting

Step by step

1 of 3

10'

Step 1

Soak dal for 15 mins.
Next, transfer it to a pressure cooker, add 4 glasses of water, 1 tablespoon of turmeric powder, and salt.
cook for 5 minutes, or till tender.

Check

2 of 3

15'

Step 2

2. in another pan, heat the Ghee on low flame. Add the Garam masala (cumin seeds, black pepper, and cinnamon) in ghee. Stir well and add the garlic-ginger paste.
3. Add chopped tomatoes and a splash of water to the pan.
4. Toss ground spices for bhunai; add a few drops of water to prevent spices from burning. cook for 3 minutes. Increase flame from low to medium
5. Next, add Mash Daal, and a tablespoon of butter for a creamy and flavorful touch

Check

3 of 3

Step 3

6. Heat oil in a pan and fry Dundi cut Pepper and Curry Patta for 1 minute. Drizzle this flavorful oil on the daal mash for a delicious touch. Also, toss some cilantro and green chilis for garnishing.
serve with roti.

Check

Enhance Flavor with Fresh Herbs

Add fresh cilantro at the end to enhance the flavor and aroma of the dish.