Saturday, 5 October 2013

Spicy White Lentil (Daal Maash)

White Lentil| Red pepper| Tarka| Lentil| Pulses| Daal Mash

Lentils (Daal) are one of the most essential elements, and me and my hubby love them having with boiled rice. It is one of the well known dishes prepared in the South Asian countries. The tempering/seasoning done at the end of cooking gives the pulses a marvelous mouth watering taste, which makes one to salivate & hence urge to eat more. Its a light meal. You can also have them with roti/naan/chapatis. There are over 50 different type of pulses in Pakistan & India. Examples are, red lentil, white lentil, gram lentil, black lentil, green lentil, yellow lentils etc. Lentil is low in fat and high in protein, hence totally nutritious & healthy. 
Today I am going to discuss with u White lentil.. daal maash - Here goes its recipe :) 


Maash ki daal (White Lentil)               1 bowl (washed and soaked for 2-3 hrs)
Oil                                                     2 wooden spoon (Doi)
Onions                                               2 medium
Tomato                                              1 medium
Green Chili                                         4
Red Chili powder                               1 tsp.           
Turmeric Powder                               1/2 tsp.
Black Pepper                                     ¼ tsp.
Garam Masala                                    Pinch
Red Chili Flakes                                 ¼ tsp
Garlic Paste                                        1 tsp.
Ginger Paste                                       1 tsp.
Salt                                                    1 tsp.
Cumin Powder (Zeera)                       1 tsp.
Coriander Powder                              1 tsp.
Clove (Long)                                      2
Whole Black Pepper                          2
Bari Ilaychi (Cardamom Pod)             1
Cinnamon (Daar Cheeni)                    2 Stick
Coriander Leaves (dhanyia)                Few chopped
Maythi (Fenugreek) seeds                   1 tsp
Water                                                1-2 cups

For Tempering/Seasoning (Tarka):

Cumin Powder (Zeera)                       1 tsp.
Dried Red Chili Peppers                    5-6
Garlic cloves                                      2-3 chopped
Butter                                                2 tbsp.

White Lentil| Red pepper| Tarka| Lentil| Pulses| Daal Mash| Tempering


Heat oil & fry the sliced onions with some fenugreek seeds until golden brown. Add garlic, ginger paste, tomatoes, green chili and fry for few minutes until it leaves oil. Then add the rest spices except garam masala and fry for few more minutes. Add white lentil & water and keep the lid covered for 30 min or until it is cooked. Fry the tarka ingredients in melted butter for few minutes and season the lentil with it. Garnish with garam masala and chopped coriander leaves and serve with hot rotis or boiled rice.


Thanku for taking out time to comment :) Your comments are really valuable for me :)

Haffa Bexi

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