Daal Maash - My Mashup
The Real Deal If you want to make and taste the real recipe, just make sure I've really not had this dish as cooked by my mother or her sisters, all of whom were raised on the North-West Frontier. I came to know about this dish because my mother often told me that it was my sister's favourite. Because, apparently, that is how the dish should look. As you can see, I've failed in that sense. To suit expectations, I cook it much as we cook most dals, tadka style.
Daal Maash - My Mashup
The Real Deal If you want to make and taste the real recipe, just make sure I've really not had this dish as cooked by my mother or her sisters, all of whom were raised on the North-West Frontier. I came to know about this dish because my mother often told me that it was my sister's favourite. Because, apparently, that is how the dish should look. As you can see, I've failed in that sense. To suit expectations, I cook it much as we cook most dals, tadka style.
Open in Cookpad AppSteps
- 1
Wash the dal well to remove the frothy surfactants as much as possible. To further reduce the gassiness that a dal can cause, soak in hot water for at least an hour and wash again
- 2
Cook the dal in a thick bottomed pan with at least double the amount of water - some people add some ginger juliennes and red chillies and peppercorns at this point and even salt. To make the dish even more exotic, boil it with a modicum of the whole garam masala spices such as one tej patta, 1 clove, a tiny piece of cinnamon, a soupcon of star anise, etc. You can even pressure cook it but when I do so the dal often gets overcooked
- 3
In the meantime, as the dal is cooking away, peel and thinly slice the onions, julienne the ginger and finely chop the garlic and cilantro. You can either slit the green chili or dice it and if you're not keen on chili spice, either omit it altogether or de seed it before use - do wear gloves or wash your hands well after touching chilies
- 4
Heat the ghee gently taking care not to burn it and crackle the cumin seed carefully as they should not get too browned. Add the onions, ginger, garlic and green chili until nicely golden
- 5
Check the dal. If the grains can be easily mashed with your fingers then it's good to go - if not cook further, add more water if need be
- 6
Pour the above onto the dal
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