Mash/urad ki dal is a traditional Pakistani dish that can be enjoyed for lunch or as a side dish during dinner. This delectable meal can be effortlessly prepared in an instant pot, requiring a mere 30 minutes of cooking time. Combine it with fragrant rice or warm roti for a truly delightful culinary experience.
Ingredients for mash/urad ki dal
Mash ki dal/ Urad dal
Urad or mash ki dal is a small white lentil that has a little slimy texture when cooked. To make this lentil, I wash it first and then let it soak for 15 minutes. Within 15 minutes it gets soft and takes less time to cook. No need to soak it for more than 15 minutes.
Spices
This recipe has basic spices such as salt, red chili, turmeric, cumin-coriander powder, and Kashmiri red chili. I also used cumin seeds in addition to ground spices.
Ginger and garlic paste
Subcontinental food is incomplete without some ginger and garlic. I like to make ginger and garlic paste in advance and freeze it in small sections. So it’s ready to be used. I used a tsp of ginger and 1 tsp of garlic for this recipe.
Onion and tomatoes
Onions and tomatoes are an integral part of any desi curries and stews. Onion makes the base and is slightly sweeter, and tomato, on the other hand, is slightly sour, which balances the flavors.
Cooking time
I’m making this recipe in an instant pot, which is quick. This recipe takes only 30 minutes to be ready in an instant pot.
How to serve mash ki dal
Mash ki dal makes an excellent side dish for hosting a desi-style dinner. It can also be a perfect main dish with freshly made roti, a side of pickles, and sliced onions.
How to store leftover lentils
Store any leftover lentils for 2-3 days in a refrigerator. I don’t recommend storing it for more than three days because urad lentil tends to get bad quickly. Either freeze it right away or make only as much as needed.
Equipment
Ingredients
- 1/2 cup Oil
- 1 small Onion
- 1 medium Tomato
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 cup Mash dal urad lentil
- 1 cup Water
- 3/4 tsp Salt adjust it if you like more
- 1 tsp Red chili
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- 1/3 tsp Turmeric
Ingredients for tempering
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1/2 tsp Kashmiri red chili
- a few Dry red chilies
Garnish
- Cilantro
- Green chilies
- 1/2 tsp Garam masala
Instructions
- Wash and soak your dal for at least 20 minutes.
Cook Lentils
- Peel and thinly slice onions, and set your instant pot on sauté mode.
- Add 1/2 cup oil and thinly sliced onions, cook for 2-3 minutes, and add ginger, garlic, tomatoes, and spices.
- Mix everything, then add a splash of water and put the lid on and cook for 2 minutes.
- Release the pressure and mix everything.
- Add soaked dal and 1 cup of water and cook for 10 minutes on multigrain settings.
- After ten minutes release the pressure and prepare tempering.
Temper the dal
- Heat oil in a separate pan, add cumin seeds, Kashmiri chili powder, and dry red chilies. Once cumin starts crackling add this to the dal and garnish with cilantro and green chilies.
- The last step is optional, you don’t need to temper the dal for a healthier version.
- Garnish and add 1/2 tsp of garam masala.