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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dal Maash, also known as dhuli urad dal or white gram, is a staple in Pakistani and North Indian cuisines. This homestyle Punjabi recipe highlights the lentil's unique texture—soft yet firm—and its nutty profile. Unlike restaurant versions loaded with butter and cream, this dish relies on a fragrant onion-tomato masala, simple pantry spices, kasuri methi, and a drizzle of ghee for rustic, authentic flavour. With no soaking required, it comes together effortlessly in under 30 minutes. Serve...
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Rinse the split urad dal under running water until the water runs clear.
Transfer the washed dal to a pressure cooker along with water and salt.
Pressure cook for 2 whistles on medium heat. Turn off the heat and let the pressure release naturally. The dal should be completely cooked through and soft, but firm enough to hold its shape without turning mushy.
Heat the oil in a kadai or deep pan over medium heat. Add the hing and cumin seeds and let them sizzle.
Add the sliced onion and sauté until the edges turn golden brown.
Stir in the ginger-garlic paste and sauté for 30–40 seconds until the rawness disappears.
Add the chopped tomatoes and green chillies. Cook for 3-4 minutes until the tomatoes soften.
Lower the heat and add salt, turmeric, Kashmiri red chilli powder, coriander powder, and crushed kasuri methi.
Pour in water to prevent the spices from burning. Cook the masala mixture until the oil begins to separate from the sides.
Add the cooked dal into the masala pan, mixing carefully to combine without mashing the lentils.
Drizzle the ghee on top and sprinkle the garam masala.
Cover the pan with a lid and let it simmer over low heat for 5 minutes for the dal to absorb all the flavours.
Turn off the heat and let the dal rest, covered and undisturbed, for 5-6 minutes before serving.
Garnish with fresh, chopped coriander leaves.
Serve hot alongside tandoori roti, naan, paratha, or rice.
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To adjust the spice level, reduce or increase the number of green chillies.
Use fresh kasuri methi for a more pronounced flavor.
Can I use whole urad dal instead of split urad dal?
Yes, but the texture and cooking time will differ. Whole urad dal takes longer to cook and has a slightly different flavor profile.
Do I need to soak the dal before cooking?
No soaking is required for split urad dal in this recipe, making it quick and convenient.
Can I make this recipe without a pressure cooker?
Yes, you can cook the dal in a regular pot, but it will take longer to soften. Adjust the water and cooking time accordingly.
What can I substitute for kasuri methi?
If you don't have kasuri methi, you can skip it, but the flavour will be slightly different.
How do I store leftover dal?
Store leftover dal in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave before serving.
