Much to my amazement, I still haven’t posted a single daal (lentil) recipe up till now, 4 months into blogging. I’m unsure why – I cook daal very frequently and as any Pakistani will know, daal chawal is the stuff childhood lunches are made of!
Today I’m posting the recipe to a daal not cooked quite as frequently as other daals, but one that my husband loves and calls ‘the king of all daals’, Maash Daal. I’ll be honest with you all and say I’ve never actually been a big fan of Maash Daal when others make it. Having said that, I’ll enjoy it thoroughly when it’s made my way – topped with lashings of butter, fresh coriander, a zesty onion salad on the side and a with a hot, fresh chapatti to scoop up all the flavour! So, without further ado, here’s the recipe for Bhunni Maash Daal my way!
Wash the urid lentils and soak for 1 hour before using
Heat the oil in a pot and add the onions, garlic and ginger. Saute this on high heat till they begin to brown
Add the tomatoes, all the spices including the cumin seeds and a few splashes of water. Saute this, stirring constantly so as to help break down the tomatoes until the mixture becomes thick, integrated into one and begins to release its oil around the edges. This may take up to 15 minutes of stirring and you may need to add a few splashes of water if the tomatoes are not breaking down.
Once the masala has been prepared, drain and add the urid lentils and 2 cups of water. Bring to a boil and then cook on low, covered, for 20-25 minutes until the lentils are tender. If there is too much water for your liking by the time the lentils are cooked, uncover the pot and dry out the water on high till they are to your liking. Adjust seasonings to taste.
Garnish with chopped coriander, chopped green chilli and a knob of butter and serve hot with chapatti.