If you’re looking for a comforting and nourishing meal, this mash dal is the perfect choice! Made with simple ingredients and rich spices, this dish is both hearty and full of flavor. Whether you’re cooking for a family dinner or a cozy night in, mash dal is easy to prepare and incredibly satisfying.

Method

Start by preparing the curry base. Turn your Instant Pot to the “sauté” setting and add the oil or ghee. Once the oil is hot, add the chopped onions, tomatoes, minced garlic, and grated ginger. Sauté these ingredients for a few minutes until the oil begins to separate from the mixture, which indicates that the vegetables and spices are well-cooked and fragrant. Afterward, add the dry spices: cumin powder, coriander powder, turmeric powder, Kashmiri chili powder, and garam masala. Sauté the mixture for another minute, allowing the spices to release their full aroma and flavor, creating the base for your dal.

Next, add the soaked Urid lentils. After mixing the lentils in with the cooked spices, add 1 cup of water to the Instant Pot. Stir everything together to ensure the lentils are well-coated with the spices and water. Then, cancel the “sauté” setting and set the Instant Pot to cook on high pressure for 2 minutes. Close the lid and seal the vent. Once the time is up, carefully release the pressure by opening the vent.

Once the pressure is released, sauté again for a few minutes. Switch the Instant Pot back to the “sauté” setting to allow the dal to thicken and reach the desired consistency. Stir the dal occasionally to prevent it from sticking. When the dal has reached your preferred texture, turn off the Instant Pot. Top the dal with freshly chopped coriander, green chilies (if you like a little extra spice), and squeeze the lemon juice over the top for a burst of fresh, tangy flavor.Optional Step for Tadka: For an extra burst of flavor, you can make a tadka. In a small pan, heat 3 tablespoons of oil over medium heat. Add the sliced onions and dried red chili, frying them until the onions become crispy and golden brown. Once the tadka is ready, pour it over the dal just before serving to add a crispy, aromatic finish to the dish.

Necessary Tools

Instant Pot or pressure cooker
Knife and cutting board
Grater (for ginger)
Measuring spoons
Wooden spoon or spatula
Small pan for tadka

Maash Dal (Urid Lentils)

Recipe by Troy Jorge

0.0 from 0 votes

Cuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1/3 cup Oil or ghee
1 cup Urid lentils (washed and soaked for 30 minutes)
1 Brown onion (medium), finely chopped
1 Tomato, finely chopped
5 Garlic cloves (minced)
1 cm piece Ginger (finely grated)
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Kashmiri chili powder
1/2 tsp Garam masala
1 tsp Salt (or to taste)
2 Whole cloves (optional)
1/2 Lemon (juiced)
1 Green chili (finely sliced, optional)
Fresh coriander (finely chopped for garnish)
For the Tadka (optional)
1 small onion (finely sliced)
1 dried red chili

Directions

Start by turning your Instant Pot to the “sauté” setting. Add the oil or ghee, and once it’s hot, add the chopped onions, tomatoes, garlic, and grated ginger. Sauté everything for a few minutes until the oil starts to separate from the mixture, showing that it’s well-cooked. Next, add the dry spices: cumin powder, coriander powder, turmeric powder, Kashmiri chili powder, and garam masala. Sauté everything together for another minute so the spices release their full flavors.
Add the soaked Urid lentils to the pot along with 1 cup of water. Stir everything together to mix well. Now, cancel the sauté setting and set your Instant Pot to pressure on high for 2 minutes. Close the lid and seal the vent. Once the time is up, release the pressure by opening the vent carefully.
After releasing the pressure, set the Instant Pot to “sauté” again for a few minutes until all the water has evaporated, and the dal reaches a nice consistency. Turn off the Instant Pot when it’s done. Top the dal with fresh coriander and green chilies (if you like extra spice), and squeeze the lemon juice over the top for added brightness.
For an extra burst of flavor, make a tadka. In a small pan, heat 3 tablespoons of oil. Once hot, add the sliced onions and dried red chili. Fry the onions until they’re browned and crispy. Pour this tadka over the dal just before serving for a lovely, crispy finish.

Notes

Soaking the lentils: Make sure to soak the Urid lentils for at least 30 minutes before cooking. This helps them cook quickly and become soft and tender.
Consistency: If you like your dal thicker, you can skip adding water or let it simmer longer after pressure cooking. If it’s too thick, add a little extra water to reach your desired consistency.
Spice level: The Kashmiri chili powder and green chili can add some heat to the dish. If you prefer a milder dal, you can reduce or skip them.

Serving Suggestions

Maash Dal is best served with:

Paratha, roti, or naan to scoop up the delicious lentils
A side of steamed rice for a more filling meal
A refreshing cucumber raita to balance the spice
Pickles for an extra tangy kick

Fun Fact

Did you know that Urid lentils, also known as black gram, are a staple in many South Asian cuisines? They’re not only delicious but also packed with protein and fiber, making them a great choice for a healthy and hearty meal. They’re used in many dishes, including dals, soups, and even in making Indian breads like dosa and idli!

Conclusion

This mash dal is a delicious and wholesome dish that brings warmth and comfort to every meal. With its creamy texture and rich flavor, it’s perfect for any occasion. Once you try this mash dal, it’s sure to become a staple in your kitchen.