Easy Mash Ki Daal Recipe: Creamy, Flavourful, and Effortless Pakistani Lentil Dish

Introduction to Mash Ki Daal Recipe

This Mash Ki Daal recipe, also known as Urad Dal, is a classic Pakistani lentil dish that’s cherished for its creamy texture, rich flavour, and comforting warmth. Made with whole black lentils, aromatic spices, and a touch of ghee or butter, this dish is a staple in South Asian households and a favourite at family gatherings. Whether you’re new to Pakistani cuisine or a seasoned fan, Mash Ki Daal is a must-try recipe that’s both effortless to prepare and deeply satisfying to eat.

What makes Mash Ki Daal so special is its simplicity. With just a handful of ingredients, you can create a dish that’s packed with protein, fibre, and bold flavours. The lentils are slow-cooked to perfection, resulting in a velvety texture that pairs beautifully with steamed rice, naan, or roti. The addition of garlic, ginger, and spices like cumin and coriander adds depth and complexity, making every bite a delight.

In this article, we’ll guide you through the process of making authentic Mash Ki Daal at home. From selecting the right lentils to mastering the tempering technique, you’ll learn all the tips and tricks to create a restaurant-quality dish in your own kitchen. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. So, let’s dive into the world of Mash Ki Daal and discover why this humble lentil dish is a beloved classic in Pakistani cuisine.

Why Mash Ki Daal is a Must Try Dish

This easy Pakistani lentil dish is more than just a meal—it’s a celebration of simplicity and flavour. This dish is a perfect example of how a few basic ingredients can come together to create something truly extraordinary. The creamy texture of the lentils, combined with the aromatic spices and a hint of tanginess from tomatoes, makes it a comforting and nourishing dish that’s hard to resist.

The daal has a unique flavour that is mildly earthy and nutty, with a subtle sweetness. It pairs well with a variety of spices and ingredients, allowing for endless flavour combinations in cooking. My family origins are the Punjab. In the Punjab, daal it is often cooked with tomatoes, onions, and spices to make dal makhani, therefore making a rich and creamy lentil dish.

Despite their small size, the lentils are relatively easy to digest, especially when cooked thoroughly. This makes it suitable for individuals with sensitive stomachs or digestive issues, providing a source of protein without causing discomfort.

One of the reasons Mash Ki Daal is so popular is its versatility. It can be served as a main course with rice or bread, or as a side dish alongside grilled meats or vegetables. It’s also a great option for vegetarians and vegans, as it’s packed with plant-based protein and nutrients. Plus, it’s easy to customise to suit your taste—add more spices for extra heat, or keep it mild for a family-friendly version.

Another reason to love Mash Ki Daal is its cultural significance. In Pakistani cuisine, lentils are a symbol of comfort and hospitality, often served to guests as a gesture of warmth and generosity. This dish is a staple at weddings, festivals, and family dinners, bringing people together over a shared love of good food.

If you’re looking for a dish that’s easy to make, budget-friendly, and full of flavour, Mash Ki Daal is the answer. It’s a recipe that’s stood the test of time, passed down through generations and enjoyed by millions. So, roll up your sleeves, grab your lentils, and get ready to create a dish that’s as nourishing as it is delicious.

The Cultural Significance of a Creamy Urad Dal Recipe

Mash Ki Daal holds a special place in Pakistani culinary traditions. Lentils have been a staple in South Asian diets for centuries, valued for their affordability, nutritional benefits, and versatility. Mash Ki Daal, in particular, is a dish that’s deeply rooted in the region’s culture and history.

In many households, a creamy urad dal recipe is a symbol of comfort and home-cooked goodness. It’s often served during cold winter months to provide warmth and nourishment, or during festive occasions as part of a lavish spread. The dish is also a popular choice for Iftar during Ramadan, as it’s light yet filling, providing energy after a long day of fasting.

The process of making Mash Ki Daal is also a labour of love. The lentils are traditionally slow-cooked to achieve a creamy texture, while the tempering of spices in ghee or oil adds a final touch of flavour and aroma. This technique, known as “tadka” is a hallmark of South Asian cooking and elevates the dish to new heights.

In my creamy urad dal recipe, I have streamlined the cooking process using a pressure cooker, however this does not at all take away from the flavour and aroma of this easy Pakistani lentil dish.

Today, Mash Ki Daal continues to be a beloved dish not only in Pakistan but around the world. Its rich flavours and comforting qualities make it a favourite among food lovers everywhere. Whether you’re enjoying it in a traditional setting or experimenting with modern twists, this easy Pakistani lentil dish is a meal that connects people through the universal language of food.

My take on this Easy Pakistani lentil dish

I absolutely love daal, and this has to be one of my favourites daals. Not only because of the rich and creamy flavour, but because of how easy it is to took. Daals tend to need soaking overnight to soften them, which therefore enables a speedier cook. However this daal cooks quicker and my method using a pressure cooker helps for an even speedier cook.

Mash ki daal is one of my favourite weeknight recipes, this daal can literally be made in 30 minutes and is so tasty! I love that I can literally throw everything into the pressure cooker and it’s cooked in a matter of minutes. When I am really strapped for time, I’ve skipped the browning of onions step and just thrown all the ingredients into the pressure cooker and cooked it for 7-8 minutes.

The pressure cooker not only saves time but also helps to preserve the natural flavours and textures of the ingredients. The steaming helps to preserve vitamins and minerals, another bonus to cooking daal my way. I’ve link my my Tefal pressure cooker here, it’s a great size and very easy to use.

Generally daals can be served with plain rice, however mash ki daal pairs better with chapatti in my opinion. The children love it with paratha, which makes this an even more luxurious meal to have. I cook it a bit dryer than my other daals, which compliments it being served with chapatti/paratha. If you prefer your daal to be saucier, add extra water to the pan at step 3.

Serve the daal with achar (pickle), lemon wedges and my kebabs as an extra treat!

Conclusion

Mash Ki Daal is a dish that’s as rich in flavour as it is in cultural significance. Its creamy texture, bold spices, and comforting warmth make it a standout recipe that’s perfect for any occasion. Whether you’re cooking for a crowd or simply treating yourself to a flavourful meal, this dish is sure to impress.

Now that you’ve learned all about my Mash Ki Daal recipe, it’s time to put your skills to the test. Try this recipe at home and experience the magic of Pakistani cuisine for yourself. Don’t forget to share your creations with us and let us know how it turned out! For more delicious recipes, cooking tips, and culinary inspiration, subscribe to our newsletter and join our community of food lovers. Happy cooking!

See my video on Instagram or TikTok to see how to make this creamy urad dal recipe!

Ingredients for Mash ki Daal

Feeds 4

Preparation, 6 minutes, cook time 22 minutes

• 4 tablespoons oil
• 275 grams urid daal washed/ 1 mug (rinse the daal before cooking)
• 1 onion, finely chopped
• 2 tomatoes finely chopped
• 2-3 green chillies finely chopped (to taste)
• 1 1/2 teaspoon of finely chopped garlic
• 1 1/2 teaspoon of finely chopped ginger
• 1/6 red chilli powder
• 1/2 turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 2 bay leaves
• 800 ml water/2 mugs
• 1/2 juice of a lemon
• knob of butter
• 3 tablespoons of freshly chopped coriander
• 2 bullet chilli’s (optional)

Method

1. Heat oil in the pressure cooker pan, add onions and brown lightly.
2. Then add garlic ginger, stir through, and then add the finely chopped tomatoes, green chillies, chilli powder, turmeric, coriander powder, cumin powder, garam masala and bay leaves and stir through. You can add splashes of water and let the masala come together for 7-8 minutes, or just proceed to step 3 if you are short on time.

3. Next add the urid daal, the water and stir through.

4. Then add the pressure cooker lid and turn the heat up to high. Once you can hear the pressure cooker starting to steam, turn the heat to medium and cook for 7 minutes.

(If you don’t have a pressure cooker, you will need to let the daal simmer for 20-25 minutes until the lentils are soft).

5. After the 7 minutes, release the steam from the pressure cooker, and stir through the daal. Allow it to simmer for 5-6 minutes, you will see the oil separate from the daal.

6. Finally, add the lemon juice, butter, fresh coriander and bullet chillies. Stir through and serve.