Pakistani
Maash ki Daal (Dry Urad Daal)
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Maash ki Daal (Dry Urad Daal) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the protein alongside. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rinse the dal three times and soak it 20 minutes, then drain it well. This dal is served dry, so every grain must stay separate.
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Bring the water to a boil with the turmeric and salt, add the dal, and cook uncovered 15 minutes until just tender. Drain off any water still standing.
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Heat the ghee in a wide pan and fry the sliced onion until golden brown, about 8 minutes, then add the ginger garlic paste for 1 minute.
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Add the red chili powder and coriander powder with a splash of water and bhunno 3 minutes until the masala darkens and the ghee separates.
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Fold the drained dal in gently with a flat spoon so the grains do not mash, and let it sit covered on the lowest heat for 5 minutes.
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Top with julienned ginger, slit green chilies, garam masala and coriander leaves, and squeeze the lemon over just before serving with hot roti.
Watch how to cook Maash ki Daal (Dry Urad Daal)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Maash ki Daal (Dry Urad Daal), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Maash ki Daal (Dry Urad Daal) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 350 kcal
- Protein
- 17 g
- Carbs
- 40 g
- Fat
- 14 g
- Fiber
- 12 g
- Sugar
- 1 g
- Sodium
- 770 mg
- Saturated fat
- 9 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Maash ki Daal (Dry Urad Daal) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.