Maash Ki Daal Recipe (2024)

Excessively hot! Yes, I know there are “sophisticates” out there who proudly consume such three alarm dishes. But I’ll bet that they are rare compared to those who just want a bit of heat and to be able to enjoy their meals.

Judyvia, yes, you can use different lentils to great success, although it may technically be a different dish (??). I used rinsed split red lentils and they were amazing. I didn't have urad daal, and wanted to try this. The rinsed red lentils (no soaking necessary), cooked in the same time as the recipe, about 25 minutes. I would think other lentils would also work but would require a longer cook time, probably 35-45 minutes, depending on the variety.

This dish is amazing! I decreased oil and salt by half. I would use 3 tablespoons of lemon juice and definitely sprinkle with the garam masala. I also chopped one green onion to sprinkle atop. Getting the liquid right is a little tricky because it depends on how much liquid the daal absorbed when you were presoaking. I’d check at about 20 minutes and add more if needed.

For Norman of BC: I haven't made this recipe (yet), but did you use Kashmiri chili powder? It is extremely mild, and a teaspoon of it only gives a dish a little bit of heat. It could be that you are just extra-sensitive to capsaicin, but if you used cayenne pepper or any other kind of chili powder instead of Kashmiri, the dish would come out much hotter than the recipe intended.

Dear Thursa, traditionally, this dal is made to not be mushy. It’s not supposed to be ‘Al dente’ as in pasta is. The idea is that it’s not cooked to a point where stirring it well might dissolve the grains. Having said that, urad dal is not the easiest on the stomach. Husked red lentils or husked moong dal (both without the skin) are easiest on the stomach

A variation from a small north indian town called Bilgram, famous for its delicate cuisine. Where the dal is boiled with salt and julienned ginger until ‘pharerey’ (the consistency of biryani basmati rice - where each grain of rice is separate). The steaming dal is then poured over with hot ghee, garnished with coarsely chopped mint, coriander and green chilles and topped with “barresta” (crispy golden brown finely chopped onions). Served with “shikampur” (kababs) and hot ‘phulke’ (roti).

It is delicious and yes, Judyvia, you can use other lentils to great success. Red split lentils (rinsed, no soaking) are great without adjusting anything (cook time the same), that's what I used as I didn't have urad daal and wanted to try this recipe. Maybe it is technically a different dish (??). It would probably work with other lentil types but the cook time would likely be longer, 35-45 minutes.

When cooking beans, Mexicans add an herb called epazote, which is known for its gas-relieving properties.

It's the un-digestible oligosaccharides that give you trouble. I don't think cooking more will affect them. I'd try "Beano", a pill with enzymes (that people don't have naturally) to break them up.

Black gram split or urad dal is used for this recipe. If you change the dal you might have your very own version. And that is how new wonderful recipes are made. So go ahead! But do try it with the urad dal!

This was excellent, and a crowdpleaser as my family loved it. I did make a couple changes to the recipe: I added diced eggplant to this with the onion mixture, and completely forgot about the toppings at the end. I didn't have kasmiri chile powder so i used a combination of 1tsp urfa chile and 1/2tsp of red chile flakes.

Excellent balance of spices and heat. Used red lentils. Added half tbs of smoked paprika. Will make again.

Delicious dal - a good recipe to mix it up if you're sick of all the usual recipes (which happens a lot in our apartment because we love lentils and Indian food).

This was a good use of the giant bag of urad dal I bought from Costco. It’s a good, simple dal recipe. I think I prefer the mushier varieties of dal, but it’s nice to try some different types on occasion and this recipe helped me to do it.

Made this daal as is and it was just delicious. I was light on the heat and added only one small green chilly. I was meaning to make this daal for several months as it reminds me of those road side eateries in dubai and some of them used to serve in a Karaahi. I did use a heavy pot and tried to burn it a bit. Anyways it came out amazing.

Truly lovely! The garam masala was the magic touch that perfected this delicious dish.

I added butter at the end, that always brings out flavor on Indian dishes for me!

Made this on a whim, and used Safflower oil, half a yellow onion, two tomatoes, and red split lentils. Instead of Kashmiri chile powder, I used smoked paprika, ancho chili powder, and cayenne. At the end, I added some extra salt, and I crushed up a dehydrated red Thai chili and sprinkled it in, and that made it taste amazing. Served it with basmati rice and naan. Next time, I'll use the right onion, chile powder, and daal!

Made this dish almost as is and loved it! I couldn’t find Thai chilis and so used four Serrano peppers instead, half seeded. I also added them to the onions instead of putting them raw on top. There was definitely heat, but for me, it was a perfect amount for a dish on a blustery cold night. I’d like to double it and freeze half next time I make it to see how it keeps, since it was so delicious and easy to make. The Garam masala at the end is a must!

Pro tip: use a pressure cooker or an Instapot to cook daal separately then add it to the mix. This will give you so much better taste.

Made with split white urad lentils. Had to add a bit more water after 15 minutes. Was way too mild, next time will double ginger and garlic paste, and use a tablespoon of the peppers. (Had to use goochugaru as no Kashmiri on hand, and jalapeños for the garnish.) Served with brown and wild rice and broccoli.

A variation from a small north indian town called Bilgram, famous for its delicate cuisine. Where the dal is boiled with salt and julienned ginger until ‘pharerey’ (the consistency of biryani basmati rice - where each grain of rice is separate). The steaming dal is then poured over with hot ghee, garnished with coarsely chopped mint, coriander and green chilles and topped with “barresta” (crispy golden brown finely chopped onions). Served with “shikampur” (kababs) and hot ‘phulke’ (roti).

Can I use Chana dal? It seems like that would be more firm than red lentils. I like Kashmiri Chile powder because it isn’t very hot. Korean coarse ground red Chile powder is also on the mild-medium side.

Very tasty but for health reasons I had to omit the spicy hot ingredients- works wonderfully!

Dear Thursa, traditionally, this dal is made to not be mushy. It’s not supposed to be ‘Al dente’ as in pasta is. The idea is that it’s not cooked to a point where stirring it well might dissolve the grains. Having said that, urad dal is not the easiest on the stomach. Husked red lentils or husked moong dal (both without the skin) are easiest on the stomach