Bhunni Maash Daal – Pakistani Style Urid Lentils

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!

 

Bhunni Maash Daal - Pakistani Style Urid Lentils

 

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!

 

Bhunni Maash Daal - Pakistani Style Urid Lentils

Bhunni Maash Daal - Pakistani Style Urid Lentils

 

To read this recipe in Urdu, CLICK HERE

Bhunni Maash Daal - Pakistani Style Urid Lentils
Bhunni Maash Daal - Pakistani Style Urid Lentils
Print Recipe
Servings
5 servings
Cook Time
45 minutes
Servings
5 servings
Cook Time
45 minutes
Bhunni Maash Daal - Pakistani Style Urid Lentils
Bhunni Maash Daal - Pakistani Style Urid Lentils
Print Recipe
Servings
5 servings
Cook Time
45 minutes
Servings
5 servings
Cook Time
45 minutes
Ingredients
  • 5 tbsp oil
  • 1 medium onion, chopped finely
  • 5 cloves garlic, minced
  • 1 inch chunk ginger, minced
  • 2 small tomatoes
  • 1 tsp salt
  • 0.5 tsp red chilli powder
  • 1.5 tsp coriander powder
  • 1.5 tsp cumin powder
  • 1 tsp cumin seeds
  • 0.33 tsp turmeric
  • 1 cup Urid lentils
  • butter, to serve
  • fresh coriander, for garnish
  • green chilli, for garnish
Servings: servings
Instructions
  1. Wash the urid lentils and soak for 1 hour before using
  2. Heat the oil in a pot and add the onions, garlic and ginger. Saute this on high heat till they begin to brown
  3. 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.
    Bhunni Maash Daal - Pakistani Style Urid Lentils
  4. 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.
  5. Garnish with chopped coriander, chopped green chilli and a knob of butter and serve hot with chapatti.
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2 thoughts on “Bhunni Maash Daal – Pakistani Style Urid Lentils

  1. Hi Fatima.
    What on earth are Urid lentils? I have googled them and they come up as black beans. Is that correct?

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