Namkeen daal Mash is a delicious Pakistani dal recipe that is best served with some tandoori roti and chutney. Mash ki dal is also known as white urad daal, and it’s a delicious, nutritious plant based protein. Dal is a staple of the Pakistani meal, readily available, quite tasty and healthy. However, due to the affordable nature of lentils, it has become a part of our lives so seamlessly that we often overlook or underestimate its extraordinary health benefits. Mash ki dal or urad dal is a rich source of both insoluble and soluble fiber, which helps improve digestion. Consuming dal mash is essential to keep diabetes at bay. Diabetics can safely consume urad dal due to its amazing ability to control glucose levels. It is responsible for stimulating peristaltic movement and bulking the stool in the intestine. It is an excellent remedy for diarrhea, constipation, pain, or even bloating.
Daal mash is fairly easy and straightforward to make, however it is a bit different from how we make other pulses like moong dal. If you've tried making mash ki dal, you are well aware that getting the texture right is one of the biggest hurdles. Making namkeen daal mash can be a bit tricky, as we don't want it to become mushy or over cooked. Hope this recipe of dhaba style namkeen mash ki daal will resolve all the texture issues and surely it tastes amazing as well.
Wash and soak daal in enough water for 2-3 hours. After soaking drain the water and keep it aside.
In a wok or pan heat the cooking oil and add sliced onion in it, fry till they turn golden brown.
Then add ginger garlic and green chilies paste in the fried onion and cook for 3-4 minutes.
Add water and cook over medium flame for 5-6 minutes.
Now add salt, red chili flakes and cook for another 1- minutes.
Turn the flame to low and add yogurt in it, let it cook for 2 minutes.
Add 2 cups of water (double from the quantity of daal).
Add crushed black pepper at this stage, give a stir, turn the flame to medium and let the water come to boil.
Add drained daal in this boiling water give a stir, cover the pot, turn the flame to low and let daal cook for 20-25 minutes. (We need to cook this daal like we cook basmati rice that's why we added double quantity of water, boil the water before adding daal and steam cook it over low flame).
After the time uncover the pot, daal will be tender but it will be thin at this stage due to water remaining in it. You may keep it as it is, but if you want a bit dry texture turn the flame to high and dry out the excess water.
Keep it as thick and thin as per your choice.
Dhaba style namkeen daal mash is ready to enjoy, serve it with roti and chatni.
