Daal Maash
Daal maash is an authentic Pakistani dish. Although Pakistani cuisine is generally meat-based, daal maash is an exception. Not only is it the best vegetarian/vegan dish that you’ll find served in a given Pakistani restaurant, but it’s also a common favorite of whoever tries it. Daal maash was featured on the menu at Fig+Farro, a plant-based restaurant in Uptown, Minneapolis. A server even told me that he made “really good tips” off this one dish!
First we are going to sauté an onion. You’re welcome to do so with or without oil. Personally, I use oil when hosting events or having people over, but I avoid using it on a daily basis. Note that daal maash should not be overcooked. We do not want the lentils to get mushy. They should retain a little of their original crunch. Finally, garnishes are very important for the full flavors of this dish to emerge. If you are not a fan of cilantro, then basil or mint make great substitutes!
This recipe has an unusual ingredient called Urad Daal. It can easily be found at your local South Asian grocery store. I’ve also seen it available through online retailers.
I enjoy daal maash with a salad or garlic naan. But it’s just as good by itself, which is how my family enjoys it. I hope you enjoy this lentil dish as much as I and others do!
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Daal Maash
Ingredients
- 2 tbsp Avocado Oil optional
- 1 tsp Cumin Seeds
- 1 Yellow Onion halved, thinly sliced
- 1 cup Urad Daal
- 2 cups Water
- 1 inch Ginger minced
- 6 cloves Garlic minced
- 1 inch Jalapeño minced
- 1 tbsp Coriander Powder
- 1 tsp Crushed Red Pepper Flakes
- ½ tsp Cumin Powder
- ¼ tsp Turmeric Powder
- 1 tsp Salt
Garnish
- Fresh Cilantro
- Lime Wedge
- Avocado Slices
Instructions
- Heat a pan over medium heat. Add cumin seeds, onion, and oil (optional). Sauté until golden brown, approximately 5 to 7 minutes. Sprinkle water as needed to prevent mixture from sticking to pan.
- In the meantime, wash urad daal with water a few times. then set aside.
- Once onions are ready, add water, urad daal, ginger, garlic, jalapeño, coriander powder, crushed red pepper flakes, cumin powder, turmeric powder and salt. Mix together well.
- Bring the mixture to boil, then reduce heat to low-medium. Half cover with lid and allow the daal maash to continue cooking until the remaining water dissolves, which is usually about 20 to 25 minutes.
- Add garnishes and serve hot!