Fry Mash Daal
ID: 4e66abfa...
A flavorful and delicious Pakistani-style fry mash daal (white lentil) cooked in ghee with aromatic spices, tomatoes, and fresh herbs.
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🍳 Cooking Flow
Boil the soaked daal with ginger-garlic paste and salt until 90% cooked, then strain. → Prepare the masala base by frying whole red chillies and ginger-garlic paste in ghee, followed by tomato puree. → Stir in the dry spices and fenugreek leaves until the oil separates. → Add the boiled daal to the masala and cook for a few minutes. → Finish with garam masala, black pepper, and fresh garnishes.
Cooking Steps
Brief Cooking Order
Boil the soaked daal with ginger-garlic paste and salt until 90% cooked, then strain. → Prepare the masala base by frying whole red chillies and ginger-garlic paste in ghee, followed by tomato puree. → Stir in the dry spices and fenugreek leaves until the oil separates. → Add the boiled daal to the masala and cook for a few minutes. → Finish with garam masala, black pepper, and fresh garnishes.
Introduction
A flavorful and delicious Pakistani-style fry mash daal (white lentil) cooked in ghee with aromatic spices, tomatoes, and fresh herbs.
Step 1
In a wok, add soaked white lentil gram and water. Mix well and bring it to a boil, then remove the scum from the top.
Step 2
Add 1 tsp ginger garlic paste and 1/2 tsp pink salt. Mix well, cover, and cook on low flame until 90% done (about 9-10 minutes). Strain and set aside.
Step 3
In a clean wok, add clarified butter (ghee) and let it melt. Add button red chillies and 1 tbs ginger garlic paste, then fry for a minute.
Step 4
Add tomato puree, mix well, and cook on medium flame until the oil separates (2-3 minutes).
Step 5
Add turmeric powder, crushed red chilli, remaining pink salt, and dried fenugreek leaves. Mix well.
Ingredients List
Important Notes
Make sure to remove the scum while boiling the daal to ensure a clean flavor and texture.
Do not overcook the daal in the boiling stage; it should only be 90% done so it maintains its shape when mixed into the gravy.
Cooking the tomato puree until the oil separates is crucial to remove the raw taste of the tomatoes.
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