Mash Ki Daal
The creamy texture of the daal makes it stand out from all other daals in my opinion, there is nothing that's quite on same level.
Ingredients
- 4 tbsp olive oil
- 275 grams urid daal washed (wash before cooking) 1 mug
- 1 onion finely chopped
- 2 tomatoes finely chopped
- 2-3 green chillies, finely chopped
- 1.5 tsp garlic, finely chopped
- 1.5 tsp ginger, finely chopped
- 0.25 tsp chilli powder
- 0.5 tsp turmeric powder
- 1 tsp coriander powder
- 0.5 tsp cumin powder
- 0.5 tsp garam masala powder
- 2 bay leaves
- 800 ml water 2 mugs
- 1/2 juice of a lemon
- 1 knob of butter
- 3 tbsp fresh coriander, chopped
- 2 bullet chillies, sliced in half optional
Instructions
- Heat oil in the pressure cooker pan, add onions and brown lightly.
- 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.
- Next add the urid daal, the water and stir through.
- 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).
- 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.
- Finally, add the lemon juice, butter, fresh coriander and bullet chillies. Stir through and serve.
