Urad dal or mash ki dal is an elegant side that is a perfect complement to a
sharp and saucy meat dish. Top it with a simple tadka of fried onions, and serve
it with a tangy green chutney, and roti or naan. I have been wanting to learn a
mash ki dal recipe for years. When I began planning my summer content, I
realized it was time to finally learn this simple dal that had been a staple in
my home in Islamabad. Its flavor and texture pairs well with saucy meat dishes,
and completes my Punjabi table in a way that few side dishes can. Unlike recipes
for masoor ki dal or moong dal, mash ki dal is dry. It has a gentle, subtle
taste, which makes it a nice complement to dishes that have a sharper flavor
profile. The trickiest part of making this dal however, is getting the texture
right. While it is dry, it also needs to be tender, and retain just the right
amount of moisture. There are several variations to how each family makes its
mash ki dal. My friend, Izzah from Tea for Turmeric incorporates a tomato-onion
base in her urad dal recipe here. The recipe I’m sharing is my mother’s where
she simply boils the dal in a tight spice blend, and tops it with a tadka of
fried onions.
INGREDIENTS
* Urad dal: Urad is black lentils or black gram dal.
However, for this recipe, you want to get skinned or split urad dal, which has a
gorgeous creamy white color. I recommend rinsing, and soaking it for at least
one hour (preferably up to six) prior to preparing it. * Peppercorns: Whole
peppercorns provide this dal with a gentle peppery flavor. If you don’t have
whole peppercorns, you can add ½ teaspoon of ground black pepper. * Dried red
chilies: I used a Japanese variety that is more readily available in Manila. But
traditionally, you use dandicut (dried round red ones) that are found in most
specialty South Asian grocery stories. The long dried red ones available in many
Latin American grocery stores also work well. * Crushed ginger: You can buy
this from the store or you can peel and crush a knob of fresh ginger at home. I
like to make a small batch using a food processor, and store it in an airtight
container with a dash of olive oil to make it last longer. * Crushed garlic:
Again, you can buy this from the store or just peel and crushed 4 cloves using a
mortar and pestle or food processor. * Red chili flakes: The dried red chilies
don’t add enough heat so I add a teaspoon to give the dal a bit more kick. *
Salt: Any variety of table salt works, just adjust to taste. * Yellow or red
onion: Either variety of onion for the tadka works well. * Neutral oil: In this
recipe, I used canola oil but vegetable or sunflower oil works too. HOW TO MAKE
IT Soak the Dal: Rinse the lentils in a few changes of water, and soak them for
at least 1 hour and up to 6 hours. This helps soften the lentils, and speeds up
the cooking process. Boil the dal with aromatics and spices: Add all ingredients
with the exception of the sliced onion and oil to a saucepan, and 2 ½ cups
water. Bring to boil, and lower to simmer. Let the dal cook uncovered for 25-30
minutes until the water has mostly boiled out, and the dal is fully cooked but
still retains some moisture. If preparing the dal in an Instant Pot, just add 1
cup water, and remember to mix the ingredients well; and cook on high pressure
for 4 minutes. Prepare the tadka: In a small frying pan, heat oil, and fry
onions until medium golden brown. Pour onions with oil over the daal. WHAT TO
SERVE IT WITH As mentioned earlier, I love to serve this dal with mains that are
saucier and/or have a sharper profile. I would recommend having it with:
Boneless Chicken Karahi Bhuna Gosht Ginger Chicken If you want to have the dal
by itself, I highly recommend pairing it with one of these fantastic chutneys:
Pudina or Mint Chutney Cilantro and Tomato-based Green Chutney
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