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Maash ki Daal
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Ghar ki Maash ki Daal or Daal Mash

Author Sarah Mir

Ingredients

  • 1 cup Maash ki daal (soaked for a few hours, preferably overnight)
  • ½ tsp ginger paste
  • 4-5 diced green chillies
  • 1 inch ginger piece, julienned

Baghaar/Tadka

  • ½ thinly sliced onion
  • 3-4 whole dried red chillies
  • neutral cooking oil

Instructions

  • Rinse your soaked daal and put it to boil with a generous amount of water, the ginger paste and a spoon full of salt
  • Once the daal is cooked, 20-30 minutes,  drain the excess water and return the daal to the pot
  • Finely mince however many green chillies you feel comfortable using and add those along with the julienned ginger (if using) into the pot 
  • Taste for salt, adjust seasoning.
  • Heat a generous lug of oil in a small frying pan and add the onions and whole red chillies
  • When the onions turns a beautiful caramelly brown then pour the baghaar/tadka over the maash ki daal. Eat with roti.