Dal Mash (also known as Masoor Dal or Mash Ki Dal) is a flavorful, comforting lentil dish commonly made in Pakistani and Indian kitchens. It’s made with split yellow or orange lentils (masoor dal) and is often cooked with onions, tomatoes, and aromatic spices. Here’s a simple recipe to make Dal Mash at home:

Dal Mash (also known as Masoor Dal or Mash Ki Dal) is a flavorful, comforting lentil dish commonly made in Pakistani and Indian kitchens. It’s made with split yellow or orange lentils (masoor dal) and is often cooked with onions, tomatoes, and aromatic spices. Here’s a simple recipe to make Dal Mash at home:

Dal Mash Recipe

Ingredients:

• 1 cup yellow split lentils (masoor dal)
• 4 cups water
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1-2 green chilies, chopped (optional, for heat)
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp red chili powder (adjust to taste)
• Salt, to taste
• 2 tbsp oil or ghee (clarified butter)
• Fresh cilantro leaves, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Rinse the Lentils:

• Wash the lentils under cold water until the water runs clear. This helps remove excess starch and ensures the dal cooks evenly.

1. Cook the Dal:

• In a medium pot, add the rinsed dal and 4 cups of water. Bring it to a boil over medium-high heat.
• Once it starts boiling, reduce the heat to low and simmer for about 20-25 minutes, or until the dal is soft and cooked through. Stir occasionally to prevent it from sticking to the bottom of the pot.
• If needed, add more water to achieve your desired consistency (dal can be made thicker or more soupy depending on preference).

1. Prepare the Tadka (Tempering):

• While the dal is cooking, heat the oil or ghee in a separate pan over medium heat.
• Add the cumin seeds and let them sizzle for a few seconds.
• Add the chopped onions and sauté until they become golden brown (about 5-7 minutes).
• Add the garlic, ginger, and green chilies (if using). Cook for another 1-2 minutes until fragrant.
• Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
• Add the turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Stir well to combine and cook for another 2-3 minutes to let the spices bloom.

1. Combine Tadka with Dal:

• Once the dal is cooked, add the spice mixture (tadka) to the dal and stir well. Mix thoroughly and let the dal simmer for another 5-10 minutes so the flavors meld together.
• Taste and adjust seasoning as needed.

1. Garnish and Serve:

• Garnish the dal with freshly chopped cilantro.
• Serve the dal hot with steamed rice, roti, naan, or any flatbread of your choice. You can also serve it with a side of pickles or yogurt.

Optional Additions:

• For a creamy texture: You can add a splash of cream or yogurt towards the end of cooking.
• For extra flavor: You can temper the dal with a little garam masala towards the end or add a squeeze of lemon juice for a tangy kick.
• Protein boost: Add some cooked chicken, paneer, or tofu for a heartier meal.

Tips:

• If you prefer a smoother texture, you can use a hand blender to lightly blend the cooked dal for a creamier consistency.
• To make it more flavorful, you can also add a small cinnamon stick, bay leaf, or cardamom pods while cooking the dal.

Enjoy your warm, comforting Dal Mash with rice or flatbreads! It’s perfect for a wholesome meal or a side dish.