Maash Daal

Hearty Dhuli Maash Daal Recipe – Spiced to Perfection and Packed with Flavor

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Make authentic Dhuli Maash Daal at home with this step-by-step recipe. Spicy, comforting, and perfect with roti or rice—flavors you’ll fall in love with!

1. Introduction

Dhuli Maash Daal, or Urad Dal, is a creamy and nutty South Asian dish that pairs well with tandoori roti, paratha, or steamed basmati rice. It has a rich masala base made with spices, chilies, lemon juice, and yogurt, making it a popular meat-free meal in Pakistani and North Indian homes. The dish is budget-friendly, protein-rich, and has a thicker texture than most lentils, making it perfect for scooping with naan or chapati. The spice level can be easily adjusted to taste.

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 Preparation Time

 Soaking Time: 30 minutes
 Boiling Time: 20–25 minutes
 Cooking Time: 35–40 minutes

 Total Time: Approximately 1 hour 30 minutes

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 Servings

This recipe serves 4 to 5 people generously when paired with bread or rice.

Ingredients

 For Boiling the Dal

 500g Dhuli Maash Daal (Urad Dal)
 1/2 tablespoon Salt
 1/2 tablespoon Turmeric Powder

 Water for boiling

 For Cooking the Dal

 1 cup Cooking Oil

 1 small Onion (finely chopped)

 1 medium Tomato (blended)

 4 Ginger slices (1-inch each, julienned)

 5 Green Chilies (blended with tomato)

 1/2 Lemon (juice only)

 1-inch Cinnamon Stick

 1 teaspoon Cumin Seeds

 1/2 Black Cardamom

 7–8 Black Peppercorns

 4–5 Long Dry Red Chilies

 1 teaspoon Turmeric Powder

 1 tablespoon Salt (adjust to taste)

 1 tablespoon Chili Flakes

 1 teaspoon Chili Powder

 1 teaspoon Crushed Cumin Powder

 1/2 teaspoon Crushed Black Pepper

 1 tablespoon Crushed Garlic-Ginger Paste

 1 tablespoon Coriander Powder

 1/2 teaspoon All-Spice Powder (Garam Masala)

 2 tablespoons Yogurt (whisked)

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Step-by-Step Cooking Instructions for Dhuli Maash Daal

Step 1: Soaking the Dal

Begin by thoroughly rinsing Maash Daal 2–3 times under running water until the water runs clear. Soak the dal in enough water for 30 minutes to soften it slightly, ensuring it cooks evenly and quickly.

Step 2: Boiling the Dal

In a deep pot, add the soaked dal along with ½ tablespoon salt and ½ tablespoon turmeric powder. Pour in enough water to cover the lentils by at least 2 inches. Bring to a boil and then simmer until the dal is about 70% cooked — soft yet holding its shape. Skim off any foam during boiling for a cleaner taste. Drain and reserve 1 cup of the boiled water for later.

Step 3: Preparing the Spiced Masala Base

In a large heavy-bottomed pan, heat 1 cup of oil. Add the whole spices: cinnamon stick, cumin seeds, black cardamom, black peppercorns, and long dry red chilies. Sauté for 1 minute until the spices crackle and release their aroma.

Add the finely chopped onion and cook until golden brown, stirring frequently. Now add the ginger-garlic paste and fry until the raw aroma disappears. Splash in 2-3 tablespoons of water to prevent burning and maintain the masala texture.

Step 4: Building the Flavor

Blend the tomato with green chilies into a smooth paste and add it to the pan. Stir in the remaining salt, turmeric powder, red chili powder, chili flakes, and half the coriander powder. Cook this mixture on medium heat until the oil separates from the masala – a key indicator that the flavors have matured.

Now lower the heat slightly and add the whisked yogurt gradually, stirring continuously to prevent curdling. Let it simmer for 3–4 minutes.

Step 5: Infusing the Dal with Masala

Add the partially boiled Maash Daal to the rich masala base and gently mix until all the lentils are coated. Cover with a lid and cook for 3–4 minutes on low-medium heat so the flavors can blend.

Step 6: Final Seasoning and Simmer

Add in the remaining coriander powder, crushed cumin, all-spice powder, and black pepper. Squeeze in ½ lemon juice for brightness and pour in 1 cup of the reserved boiled water to adjust consistency. Cover and simmer for 8–10 minutes until the dal thickens and achieves a creamy, luscious texture.

Garnishing and Serving Suggestions

Once the Maash Daal reaches the perfect consistency, turn off the heat. Garnish with:

 Julienned ginger
 Slit green chilies
 Chopped fresh coriander
Serve this warm, comforting dal with:
 Tandoori Roti or Butter Naan
 Spicy Mango Pickle
 Sliced Onions or Mixed Green Salad

 Steamed Basmati Rice (optional)

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Pro Tips for Best Taste

For a smoky dhaba-style touch, try adding a coal dum (dhungar) at the end using a piece of charcoal and a few drops of oil.

Use full-fat yogurt for a richer, creamier result.

The longer you simmer the dal after adding masala, the deeper the flavor becomes.

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Nutritional Value of Maash Daal

 High Protein: Ideal for vegetarians and bodybuilders.
 Rich in Iron & Fiber: Supports digestion and blood health.

 Low in Fat: When prepared with minimal oil.

 FAQs

 Q1: Can I skip soaking the dal?

Soaking helps reduce cooking time and improves texture. While you can skip it, the dal will take longer to soften and may split unevenly.

 Q2: Can I make this recipe with split urad dal?

Yes, but whole dhuli maash gives a creamier texture and better flavor. Split urad dal cooks faster but may not hold the same richness.

 Q3: Is yogurt necessary in this recipe?

Yogurt adds tang and depth. You can substitute with cream or leave it out, but the taste will be milder.

Q4: What can I serve with Maash Daal?

It pairs best with tandoori roti, paratha, naan, or steamed rice. Add pickles, onions, or salad on the side for a complete meal.

Q5: Can I store leftover Maash Daal?

Absolutely. Store in an airtight container for up to 3 days in the fridge. Reheat with a splash of water to bring back its creamy consistency.

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Conclusion

There’s a reason why Dhuli Maash Daal continues to be a family favorite across generations. It’s rich, hearty, and packed with flavor that’s both rustic and comforting. Whether you're cooking for a weeknight dinner or a special family gathering, this flavorful lentil curry is guaranteed to impress.

The slow cooking technique, the use of fragrant whole spices, and the creamy consistency make this dish a must-try for anyone who loves authentic Pakistani and Indian cuisine. You can make it spicier or creamier based on your taste preference, but one thing remains constant—it’s delicious every single time.