Have you ever imagined indulging in the rich and comforting flavors of a restaurant-style Daal Mash right in the comfort of your own home? This classic Pakistani dish has been enjoyed for generations, with its roots tracing back to the region of Punjab.

Daal Mash is a hearty and satisfying lentil dish that is bursting with aromatic spices and flavours that will tantalise your taste buds.

Originating from the rustic kitchens of Punjab, Daal Mash has been a staple in the culinary repertoire of the region for centuries. The dish is traditionally made with black lentils, also known as kali daal, which are simmered to perfection with a blend of fragrant spices, including cumin, turmeric, and garam masala.

Despite its luxurious and complex flavours, Daal Mash is surprisingly easy to make, even for beginners in the kitchen. With a few simple ingredients and a bit of patience, you can recreate the authentic taste of this beloved dish in your own kitchen.

Ingredients

Oil: Oil is used as the cooking medium in this recipe to sauté the onions, tomatoes, and spices. It helps to enhance the flavor of the dish and prevent the ingredients from sticking to the pan.

Garlic Paste: Garlic paste is made from crushed garlic cloves and adds a strong, pungent flavor to the daal mash. It is commonly used in Indian cooking for its aromatic properties.

Ginger Paste: Ginger paste is made from crushed ginger root and adds a warm, spicy flavor to the dish. It is commonly used in Indian cuisine to enhance the taste of the other ingredients.

Cumin Seeds: Cumin seeds are a popular spice used in Indian cooking for their earthy, nutty flavor. They are often tempered in hot oil to release their aroma before adding other ingredients.

Onion: Onions are used as a base ingredient in many Indian dishes for their sweet and savory flavor. They add depth to the daal mash and help to create a well-rounded taste.

Tomatoes: Tomatoes are used to add a tangy and slightly sweet flavor to the daal mash. They also help to thicken the dish and add a vibrant color.

Salt: Salt is a crucial ingredient in any dish as it helps to enhance the flavors of the other ingredients. It is added to taste and balances out the dish.

Chilli Powder: Chilli powder adds heat and a vibrant red color to the daal mash. It can be adjusted according to taste preferences to make the dish more or less spicy.

Turmeric Powder: Turmeric powder adds a warm, earthy flavor and a bright yellow color to the dish. It is used in many Indian recipes for its health benefits and flavor.

Cumin Powder: Cumin powder is made from ground cumin seeds and adds a nutty, aromatic flavor to the dish. It complements the other spices used in the recipe.

Black Pepper: Black pepper adds a spicy kick and a slight heat to the daal mash. It is used to balance out the other flavors and enhance the overall taste of the dish.

Yoghurt: Yoghurt is used to add a creamy texture and tangy flavor to the daal mash. It helps to balance out the spices and create a rich, flavorful dish.

White Gram Lentils: White gram lentils, also known as urad dal, are the main ingredient in daal mash. They are rich in protein and have a creamy texture when cooked, making them ideal for this dish.

Dried Fenugreek: Dried fenugreek, also known as kasuri methi, adds a hint of bitterness and a distinct flavor to the daal mash. It is commonly used in Indian cooking for its aromatic properties.

Green Chillies: Green chillies add heat and a fresh, spicy flavor to the dish. They can be adjusted according to taste preferences to make the daal mash more or less spicy.

Ginger Julienne: Ginger julienne are thin strips of fresh ginger root that are used as a garnish in the daal mash. They add a spicy kick and a crunchy texture to the dish.

Coriander: Coriander, also known as cilantro, is used as a garnish in the daal mash. It adds a fresh, herbaceous flavor and a pop of green color to the dish.

Butter: Butter is added at the end of cooking to add richness and flavor to the daal mash. It helps to create a creamy texture and enhances the overall taste of the dish.

Serving Suggestions and Variations

Serving Suggestions:

Restaurant Style Daal Mash is best served hot with steamed rice or naan bread. It can also be paired with a side of mixed vegetables or a fresh salad. Garnish with fresh coriander leaves and a dollop of yoghurt before serving for added flavor.

• For a complete meal, serve Daal Mash with plain rice, cucumber raita, and mango chutney.
• Create a fusion dish by serving Daal Mash in a wrap with some fresh veggies and a drizzle of mint chutney.
• For a hearty breakfast option, serve Daal Mash with toasted bread or parathas.

Variations:

To add a twist to the traditional Restaurant Style Daal Mash recipe, consider the following variations:

• For a creamy texture, blend a portion of the cooked Daal Mash before serving.
• Add some chopped spinach or kale for an extra burst of nutrition and flavor.
• Experiment with different spices such as garam masala or coriander seeds for a unique taste profile.
• Substitute white gram lentils with red lentils or split yellow lentils for a different texture.
• For a vegan version, skip the butter and use coconut oil instead.
• To make it spicier, add more green chillies or a dash of chili sauce.

Frequently Asked Questions

What is Restaurant Style Daal Mash?

Restaurant Style Daal Mash is a traditional Pakistani lentil dish made with a combination of split black gram lentils and yellow lentils cooked with aromatic spices and finished with a tempering of cumin seeds, garlic, and dried red chilies.

Is Daal Mash vegan-friendly?

Yes, Daal Mash is completely vegan as it is made with plant-based ingredients like lentils, spices, and herbs.

Do you have to soak lentils before cooking Daal Mash?

No, you do not have to soak lentils before cooking Daal Mash as they cook relatively quickly compared to other lentils.

Can I customise the spice level of Daal Mash?

Yes, you can adjust the spice level of Daal Mash according to your preference by increasing or decreasing the amount of red chili powder or green chilies added to the dish.

What is the best way to serve Daal Mash?

Daal Mash is traditionally served with hot steamed rice, naan bread, or chapati. It can also be accompanied by a side of yogurt, pickles, or salad.

Can Daal Mash be made ahead of time?

Yes, Daal Mash can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat it on the stovetop or in the microwave before serving.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Urad Dal
• Brown Lentil Curry
• Red Lentil Curry
• Chana for Samosa Chaat
• Dal Keema

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Restaurant Style Daal Mash

by Nabeela Kauser

Restaurant-style daal mash is a rich and creamy lentil dish, packed with flavour and perfect for pairing with naan or rice. This comforting recipe offers an authentic taste of Indian cuisine.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 6

Calories 413 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 50 ml Oil
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Ginger Paste
• ▢ 1 tsp Cumin Seeds
• ▢ 2 Onion
• ▢ 3 Tomatoes
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli Powder
• ▢ 1/2 tsp Turmeric Powder
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Black Pepper
• ▢ 100 g Yoghurt
• ▢ 300 g White Gram Lentils Urad Daal
• ▢ 500 ml Water
• ▢ 1 tbsp Dried Fenugreek
• ▢ 2 Green Chillies
• ▢ 1 inch Ginger Julienne
• ▢ 1 handful Coriander
• ▢ 100 g Butter

Instructions

• Wash the rice thoroughly and soak it in water for about 20-30 minutes.
• Heat oil in a pan over medium heat.
• Once the oil is hot, add the garlic paste, ginger paste, and cumin seeds. Sauté them for 1 minute, allowing the flavors to infuse the oil.
• Add the chopped onions and cook until they turn lightly browned, stirring occasionally.
• Add the chopped tomatoes to the pan and cook them until they become soft and begin to break down.
• Add the spices (salt, chili powder, turmeric powder, cumin powder, and black pepper) to the mixture, and cook for 3-4 minutes to allow the spices to release their flavors.
• Stir in the yogurt, and cook for another 4 minutes, ensuring the yogurt does not curdle. Keep the heat low to prevent this.
• Add the urad dal (white gram lentils) to the pan and cook for 5 minutes, allowing the lentils to absorb the flavors.
• Add the water, cover the pan, and cook for 15-20 minutes on low heat, letting the rice and lentils cook through and become tender.
• Once cooked, add the dried fenugreek, green chilies, ginger julienne, fresh coriander, and butter. Stir well.
• The dish is now ready to be served!

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 413kcalCarbohydrates: 39gProtein: 15gFat: 23gSaturated Fat: 10gTrans Fat: 1gCholesterol: 38mgSodium: 572mgPotassium: 741mgFibre: 17gSugar: 6gVitamin A: 1120IUVitamin C: 16mgVitamin D: 0.02µgCalcium: 81mgIron: 5mg

Keyword Comfort Food, Cooking, Curry, Food, Lentils, Recipe

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