Mash ki Dal

Ingredients

• Maash ki daal/urad daal (Split and skinned black gram) 3 cups (Baghair Chilkay wali)
• water 4 cups
• Adrak 2 inch piece (Peel and make a paste)
• Lahsan k jaway 5-6 (make a paste)
• Namak 3 teaspoon
• Lal mirch powder 3 teaspoon
• haldi 1/2 teaspoon
• Zeera 1 and 1/2 teaspoon
• Dhanya powder 1 and 1/2 teaspoon
• Hari Mirch 6-7 (Chopped)
• Tamatar 3 (Grind these and make a puree)
• Cooking oil 1 cup
• Piyaz 1 large (Thinly sliced)
• Sabut lal mirch 5-6
• Hara dhanya 1 gadi

Directions

1. 1

   In a bowl add daal and water and soak it for almost 4 hours or overnight.

2. 2

   No add dal,namak, tomatar puree, lal mirch powder, haldi, zeera, dhanya powder, lahsan adrak paste, mix everything well and put it on medium flame. Do not strain daal or even add extra water in it.

3. 3

   Now when daal cam to boil add hari mirch in it.

4. 4

   Half cover the pan so that water could evaporate easily from daal.

5. 5

   Now prepare tarka.

6. 6

   In a frying pan add cooking oil and piyaz in it.

7. 7

   Fry piyaz on medium flame, when the color of onions change or sides turns to brown add sabut lal mirch in it.

8. 8

   When piyaz turns to golden brown shade add this tarka in dal. Before adding tarka check water of dal if its almost dried then add tarka.

9. 9

   Give a mix, fully cover the pan, lower the flame to last point, put the pan on a tawa and steam cook dal now so that it could get tender completely. This will take about 15-20 minutes.

10. 10

    After the time uncover the pan, add hara dhanya in it and dish out to serve with roti or naan.

11. 11

    _______________Note. Mash daal usually sticks to the pan so try to use a non stick pot for this recipe.