Mash Daal and Urad Daal Recipe – Flavorful & Easy

Introduction

South Asian cuisine is incomplete without daal. From roadside dhabas to home kitchens, lentils are part of daily meals. Among the many varieties, mash daal and urad daal hold a special place because of their rich flavor and creamy texture. Known for their earthy taste and nutritional value, these two dals are often prepared with aromatic spices and a sizzling tarka that makes them irresistible.

In this article, we will cover everything you need to know about cooking mash daal and urad daal at home. We will share the ingredients, cooking method, expert tips, serving ideas, and even the health benefits so that you can prepare this traditional dish with confidence.

What are Mash Daal and Urad Daal?

• Mash Daal (Split Black Gram without Skin): Mash daal has a light color and a soft texture when cooked. It is often cooked thick and creamy, making it perfect for pairing with naan or roti.
• Urad Daal (Black Gram with Skin or Whole): Urad daal is slightly darker, with a stronger earthy flavor. It is often used in restaurant-style dishes like dal makhni but is equally delicious in simple home recipes.

Together, these two lentils create a wholesome dish that is hearty, satisfying, and packed with nutrition.

Ingredients You Need

To prepare a basic mash daal and urad daal recipe, you will need:

• 1 cup mash daal (soaked for 1–2 hours)
• 1 cup urad daal (soaked for 1–2 hours)
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 green chilies, slit or chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 2 tablespoons ghee or oil (ghee preferred for authentic taste)
• Salt to taste
• Fresh coriander leaves for garnish

Step-by-Step Recipe

Step 1: Boil the Daal

• Drain the soaked mash daal and urad daal.
• Add them to a pot with 3 cups of water, turmeric, and a little salt.
• Cook on medium flame until soft but not mushy. You can also use a pressure cooker for quicker results.

Step 2: Prepare the Masala

• Heat ghee or oil in a pan.
• Add cumin seeds and let them crackle.
• Add onions and sauté until golden brown.
• Add ginger-garlic paste and cook for a minute.
• Add tomatoes, red chili powder, coriander powder, and salt. Cook until the masala releases oil.

Step 3: Combine the Daal and Masala

• Add the boiled daal mixture to the masala.
• Stir well and let it simmer for 8–10 minutes.
• Adjust water according to your preferred consistency.

Step 4: Add Final Tarka

• In a small pan, heat 1 tablespoon ghee.
• Add sliced garlic and dry red chilies until golden.
• Pour this sizzling tarka over the daal for a restaurant-style aroma.

Step 5: Garnish and Serve

• Sprinkle garam masala and fresh coriander leaves.
• Serve hot with naan, chapati, or rice.

Expert Tips for Perfect Mash Daal and Urad Daal

1. Always soak the daal for at least an hour to ensure even cooking.
2. Use ghee instead of oil for a richer flavor.
3. Add a little cream or butter at the end for a restaurant-style texture.
4. Do not overcook the daal; a slightly chunky texture makes it more enjoyable.
5. For extra smokiness, place hot coal in the pot after cooking, drizzle ghee, cover, and let it sit for 2 minutes.

Variations of Mash and Urad Daal

• Punjabi Style: Thick, buttery, and often slow-cooked with cream.
• Dhaba Style: Extra spicy with a heavy garlic tarka.
• Simple Home Style: Light and healthy, with minimal spices.
• Daal Makhni Style: Adding rajma (red kidney beans) with urad daal, cream, and butter for a richer dish.

Serving Suggestions

Mash daal and urad daal taste best with:

• Tandoori naan or garlic naan
• Steamed basmati rice with achar (pickle)
• Fresh salad and yogurt raita
• Crispy parathas for a hearty dinner

Health Benefits of Mash Daal and Urad Daal

1. Rich in Protein: Both dals are an excellent source of plant-based protein, great for vegetarians.
2. High in Fiber: Helps with digestion and keeps you full longer.
3. Iron and Magnesium: Boost energy levels and improve overall health.
4. Low in Fat: When cooked with minimal oil, it is a healthy option for weight management.
5. Good for Heart Health: Fiber and nutrients support better cholesterol management.

Common Mistakes to Avoid

• Not soaking the daal long enough, leading to uneven cooking.
• Using too much water, making the daal watery instead of creamy.
• Adding salt in the beginning while boiling (can harden the lentils). Always add after they soften.
• Skipping the tarka – without it, the daal feels incomplete.