This Pakistani style Maash ki Dal is made with white urad dal, onion, garlic and basic spices. Sukhi urad dal is delicious served with Indian flatbreads. It is finished with green chili and ginger julienne.
Naturally vegan and gluten-free. Stovetop and Instant Pot recipe.
- What is urad dal?
- Maash ki Dal Ingredients
- How to make Maash ki Daal
- Serving Suggestion
- Storage
- Other lentil recipes
There are so many different ways of preparing white dal.
This particular white urad dal recipe is called Maash ki Daal and is cooked in an onion tadka with garlic, tomatoes and basic spices. It is a vegan recipe.
What is urad dal?
White urad lentils, also known as white gram, dhuli urad dal or urad dal, are a variety of lentils widely used in South Asian cuisine.
These lentils are small, round, and have a pale white color. This skinless white urad dal comes from black lentils or whole black urad dal (sabut urad) – usually used to make Dal Makhani .
White lentils are commonly used in Indian cuisine to prepare a variety of dishes such as dal (lentil soup), masala dosa (a type of savory pancake), and various curries.
Additionally, these lentils can be soaked and ground to make a smooth batter for dishes like idli (steamed rice cakes) and medu vada (savory fritters) and Dahi Barey (dahi bhalla).
The mild flavor and creamy texture of white urad lentils make them a versatile ingredient in a wide range of culinary applications.
Other dal recipes we love are:
Whole masoor Dal
Gujarati Chana Dal
Dhaba style Dal Fry
Dishoom Black Dal – made with black gram lentils or whole black gram.
Gujarati Toor Dal – a popular dish found in most Gujarati Thalis.
Maash ki Dal Ingredients
You can find these ingredients in indian grocery stores and sometimes large supermarkets.
White urad daal
Base:
Oil – use flavourless oil such as sunflower.
Cumin seeds
Onion, garlic, ginger – crushed in a food processor. I have used fresh, frozen works well too.
Tomatoes – fresh or tinned. You can use tomato puree too.
Spices : red chili powder, turmeric powder, ground cumin and coriander powder, garam masala. I have used Kashmiri red chilli powder, but you can use other red chilli powder as well.
Green chillies and ginger julienne
Lemon juice – lime juice works too
Salt to taste
How to make Maash ki Daal
Stovetop
Soak the husk less split urad dal in cold water for a few hours or overnight if possible.
In a pan, heat oil on medium heat and add cumin seeds.
Once they splutter, add in onion, garlic and ginger paste and cook until the mixture becomes golden brown. Add a splash of water in case the mixture appears to burn.
Add in the spices then the tomatoes. Allow the tomatoes to cook until oil appears on the sides and the mixture reduces.
Tip in the soaked dhuli dal and add fresh water. Add salt to taste.
Allow the dal to cook on low heat until the grains are just mushy. Ensure you add enough water to prevent the bottom of the pan burning.
Top the cooked dal with fresh ginger julienne, chopped green chili and fresh coriander.
Instant Pot
To the inner pot follow the steps as above.
Add a little less water compared to stovetop as pressure cooking requires less.
Seal the lid and select high pressure for 1 minute. Allow for natural pressure release. Note that cooking time varies on your lentils and how long you soaked them for.
You can also use a traditional stovetop pressure cooker and cook for 1-2 whistles.
Serve maash ki dal with tandoori roti.
Serving Suggestion
To make it a complete meal, serve this Pakistani sookhi urad dal with a vegetable sabji. It’s great with aloo shimla mirch , zucchini curry or tindora nu shaak (tindora sabji).
Go for Indian flatbreads like naan , rotli or whole wheat flour roti. Paratha go great too.
Storage
Store leftover maash ki daal in an airtight container. Once it has reached room temperature, place in the fridge. Consume within 3-4 days.
You can freeze this dal in a freezer safe container. Reheat on the stovetop.
Other lentil recipes
Moong Dal Halwa
Garlicky Moong Masoor Dal
Trevti Daal
Moong Dal Ladoo
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Maash Ki Dal (White Urad Dal Recipe)
Equipment
- 1 pan or Instant Pot
Ingredients
- 1 cup White urad daal
Base:
- ¼ cup Oil
- 1 tablespoon Cumin seeds
- 1 large Onion crushed in a food processor
- 1 tablespoon Garlic and ginger
- Tomatoes fresh or tinned. You can use tomato puree too.
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 1 tablespoon Ground cumin and coriander powder
- ½ teaspoon Garam masala
- Salt to taste
- 1 tablespoon Lemon juice – lime juice works too
Garnishing
- 2 large Green chillies and ginger julienne
- 2 tablespoon Coriander
Instructions
Stovetop
- Soak the husk less split urad dal in cold water for a few hours or overnight if possible.
- In a pan, heat oil on medium heat and add cumin seeds.
- Once they splutter, add in onion, garlic and ginger paste and cook until the mixture becomes golden brown. Add a splash of water in case the mixture appears to burn.
- Add in the spices then the tomatoes. Allow the tomatoes to cook until oil appears on the sides and the mixture reduces.
- Tip in the soaked dhuli dal and add fresh water. Add salt to taste.
- Allow the dal to cook on low heat until the grains are just mushy. Ensure you add enough water to prevent the bottom of the pan burning.
- Top the cooked dal with fresh ginger julienne, chopped green chili and fresh coriander.
Instant Pot
- To the inner pot follow the steps as above.
- Add a little less water compared to stovetop as pressure cooking requires less.
- Seal the lid and select high pressure for 1 minute. Allow for natural pressure release. Note that cooking time varies on your lentils and how long you soaked them for.
- You can also use a traditional stovetop pressure cooker and cook for 1-2 whistles.
- Serve maash ki dal with tandoori roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 23rd May 2018 but I have updated the post since with helpful content. The recipe remains the same.
Maash Ki Dal (White Urad Dal Recipe)
Equipment
- 1 pan or Instant Pot
Ingredients
- 1 cup White urad daal
Base:
- ¼ cup Oil
- 1 tablespoon Cumin seeds
- 1 large Onion crushed in a food processor
- 1 tablespoon Garlic and ginger
- Tomatoes fresh or tinned. You can use tomato puree too.
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 1 tablespoon Ground cumin and coriander powder
- ½ teaspoon Garam masala
- Salt to taste
- 1 tablespoon Lemon juice - lime juice works too
Garnishing
- 2 large Green chillies and ginger julienne
- 2 tablespoon Coriander
Instructions
Stovetop
- Soak the husk less split urad dal in cold water for a few hours or overnight if possible.
- In a pan, heat oil on medium heat and add cumin seeds.
- Once they splutter, add in onion, garlic and ginger paste and cook until the mixture becomes golden brown. Add a splash of water in case the mixture appears to burn.
- Add in the spices then the tomatoes. Allow the tomatoes to cook until oil appears on the sides and the mixture reduces.
- Tip in the soaked dhuli dal and add fresh water. Add salt to taste.
- Allow the dal to cook on low heat until the grains are just mushy. Ensure you add enough water to prevent the bottom of the pan burning.
- Top the cooked dal with fresh ginger julienne, chopped green chili and fresh coriander.
Instant Pot
- To the inner pot follow the steps as above.
- Add a little less water compared to stovetop as pressure cooking requires less.
- Seal the lid and select high pressure for 1 minute. Allow for natural pressure release. Note that cooking time varies on your lentils and how long you soaked them for.
- You can also use a traditional stovetop pressure cooker and cook for 1-2 whistles.
- Serve maash ki dal with tandoori roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
How to make Mug ni chutti dal | Mag ni Dal is a simple, delicious and homely Gujarati side dish that can be served daily as part of a Gujarati thali . This daal requires just a handful of ingredients that are easily available in Indian kitchens. Made without using any expensive ingredients and takes less than 15 minutes to make.
- Mag ni Dal Ingredients
- How to make Mag ni Chutti Dal
- Serving Suggestion
- Storage
- Other Dal Recipes
Chutti translates to “sukhi” in Hindi and “dry” in English therefore this dish is also known as Dry Yellow Moong Daal Sabji .
A similar such dish is this Pakistani Maash ki Dal .
Gujarati Mag ni Chutti Dal is a quick side dish made with yellow moong dal and a basic tadka of Indian spices. It tastes fairly mild as it is a side dish designed to increase the nutritional value of the meal it is paried with.
It is perfectly suitable for gluten-free and vegan diets too. Also it is made without onion and garlic and so can be prepared during fasting season when such ingredients, onion and garlic, are prohibited.
Mag ni Dal takes around 15 minutes to make with pre-soaked dal.
Gujaratis try to eat a well-balanced meal every day. When we prepare a thali, we ensure that all flavours and textures can be found in one meal. Whenever there is Gujarati kadhi on the menu, Mug Ni Chutti daal, automatically becomes a side dish in the thali.
Yellow moong dal can be used to make Moong Dal Chilla (Pudla) . We also love Gujarati Mag nu Shaak or Moong Bean Curry made with green moong dal or whole mung bean (sabut moong). This Tuvar nu Shaak is another Gujarati staple made with pigeon peas. Often, the legumes are paired with potato, like in this Chana Bateta nu Shaak .
Mag ni Dal Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Yellow moong dal lentils (split yellow gram) In Gujarati also known as Mag Ni Mogar Dal or Moong Mogar dal.
Oil – use mild or flavourless oil.
Cumin seeds – you can optionally add in mustard seeds too
Hing aka asafoetida. For gluten-free diets make sure hing is
Dried red chilli
Red chilli powder
Turmeric powder
Crushed green chillies and ginger
Lemon juice
Finely chopped fresh coriander leaves
How to make Mag ni Chutti Dal
Clean, wash and soak the moong dal for 1-2 hours in cold water.
In a small pan or kadai, heat oil and temper cumin seeds, dried red chilies and hing.
Drain the water from the dal and add the soaked dal to the tempering.
Add the red chili powder and turmeric and green chilli-ginger. Stir using a spatula.
Add a small amount of water to allow the dal to cook without becoming mushy.
Season with salt and cook on low to medium heat. Note that cooking time will vary depending on the soak time of your dal.
Once the dal is cooked but not mushy, add lemon juice and garnish with freshly chopped coriander.
Note you can pressure cook this recipe but I find that the pressure cooker mashes the dal too much – therefore, I only ever use the stovetop to make it.
Serving Suggestion
Serve this mag ni dal as part of a Gujarati thali with a shaak or vegetable sabji, rice and gujarati roti
Kadhi , a gujarati recipe of yogurt soup, is a must alongside mag ni chutti dal.
- kobi bateta nu shaak (gujarati potato and cabbage curry)
- jeera rice – made with basmati rice
- salads such as kachumber
Storage
Store leftover Mag ni Dal in an airtight container and keep in the fridge. Consume within 3 days. Reheat in the microwave or stovetop.
This dal also freezes well – freeze in a freezer safe container for up tp 3 months. Defrost in the fridge or at room temperature then heat through before serving.
You can use leftovers to make Dal Paratha .
Other Dal Recipes
Sultani Dal
Spinach Chana Dal
Masoor-Moong Dal with Garlic
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mag ni Dal – Mag ni Chutti Dal
Ingredients
- 1 cup yellow moong dal lentils dried
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- pinch hing
- 1 dried red chilli
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon crushed green chillies and ginger
- 1 teaspoon lemon juice
- 2 tablespoon coriander leaves
Instructions
- Soak the moong dal for 1-2 hours in cold water.
- In a small pan, heat oil and temper cumin seeds, dried red chilli and hing.
- Drain the water from the dal and add dal to the tempering.
- Add in the spice powders and green chilli-ginger. Add a small amount of water to allow the dal to cook without becoming mushy.
- Add salt and cook on low to medium heat.
- Once the dal is cooked but not mushy, add lemon juice and garnish with freshly chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 30th July 2018 but I have updated the post since with helpful content. The recipe remains the same.
