Daal Mash-Dhabba Style
Daal Mash-Dhabba Style
Daal Mash is one of my favourite Daals, and I love to have it with hot Rotis and Salad. Daal Mash is also a very popular dish served at the Dhabbas and the flavours are absolutely divine. I have tried to create a very Dhabba style Daal Mash which is best complemented with some Rotis and Salad. If you use Ghee for this Recipe, you will get the Dhabba flavour. The ingredients and spices are quite basic and the Tadka and garnishing just uplifts this dish. Do give this recipe a try if you are looking for a different variation of Daal!
Ingredients
- 1 cup Daal Mash Washed and Soaked for 20 minutes
Ingredients for Boiling the Daal
- 1 tsp Ginger and Galic Paste
- 1/2 tsp Vinegar
- 1/2 tsp Salt
Ingredients for Daal Masala
- 1/4 cup Ghee/Oil Ghee will give the authentic Dhabba flavour
- 2 Onions Finely Chopped
- 2 Tomatoes Finely Chopped
- 2 Green Chillies Finely Chopped
- 1 tsp Ginger & Garlic Paste
- 1/2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chaat Masala
- 1/2 tsp Cumin Powder
- 1 tsp Garam Masala Powder
- 1 tsp Dried Fenugreek Leaves (Kasuri Methi) to be used before the Tadka
- Salt According to taste
Ingredients for Daal Tadka
- 1/4 cup Ghee/Oil Ghee will give the authentic Dhabba flavour
- 2 Green Chillies
- 1/4 tsp Kashmiri Red Chilli Powder
Ingredients for Garnishing
- Ginger Finely Sliced (As required)
- Coriander leaves Finely Chopped (As required)
Instructions
Instructions for Boiling the Daal
- Strain the Daal after soaking it and boil it with all the mentioned ingredients until tender
- Strain the Daal after it is boiled and keep it aside
Instructions for Daal Masala
- Heat Oil in a dish/pan
- Add the Onions and fry until translucent, don't brown the onions
- Now add the Ginger and Garlic paste and the Chopped Green Chillies and fry for about 1-2 minutes
- Add the Chopped Tomatoes and fry for about a minute, then cover the dish and let it cook for about 2-3 minutes on low flame
- Now remove the lid and check the tomatoes, they will be soft
- Add all the spices mentioned in the ingredients including the Salt except for the Dried Fenugreek Leaves
- Give it a good stir, now add 1 cup of water and cover the dish and let the gravy simmer for about 1-2 minutes on medium flame
- Add the strained boiled Mash Daal into the gravy and give it a good stir
- Cover the dish and let the Daal simmer for 5 minutes on medium flame
- Add the Dried Fenugreek Leaves and give it a good mix
Instructions for Daal Tadka
- In a separate pan add the Oil and heat it
- When it turns hot add the sliced green chillies and the Kashmiri Red Chilli Powder
- Stir for about 30-40 seconds until it crackles and the pour it over the Daal Mash
- Give it a Stir so that the Oil settles down in the gravy
- Daal Mash is now ready to be served. Garnish your Daal Mash and serve with Rotis or Nans
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