Mash Ki Daal

Mash Ki Daal

Dhaba style Mash ki Daal / Lentils - Very famous when dine out. To enhance its flavor, different spices are being used. Try this lentil in unique pure Dhaba style to enjoy at home.
Course Main Course
Cuisine Pakistani
Prep Time 10 minutes
Total Time 45 minutes
Servings 5
Author Fareeha Raheel


  • 250 Grams Mash Ki Daal
  • 1/2 Cup Oil
  • 1 Medium Onion Sliced
  • 1 Inch Ginger Julian
  • 1 tsp Garlic-Ginger Paste
  • 1 tsp Coriander Powder
  • Pepper 4-5, Clove 4-5, 1 Black Cardamom
  • 5 Green chili
  • Salt To taste
  • 1 tsp Turmeric
  • 1 tbsp Red Chili Powder
  • 1 Large Tomato Chopped
  • Cup Water
  • 1/2 Cup Fresh green Coriander

For Tempering (Tadka)

  • 100 Grams Butter
  • 4-5 Button Red Chili
  • 1 tsp Cumin seed


  • Soak the lentil for 15 minutes and then boil for another 15 minutes.
  • Heat oil, add green chili, clove, pepper, cardamom and saute it.
    Mash Ki Daal
  •  Now add Garlic-Ginger Paste, finely sliced onions. Cook until light brown. Now add Coriander powder, Salt, Turmeric , Red Chili Powder, chopped tomato, cumin and cook until light pink in color. 
    Mash Ki Daal
  • Add boiled daal. Add 1/2 cup water and cook it on medium heat for 4-5 minutes till soft. 
    Mash Ki Daal

Making Tempering (Tedka)

  • Heat the butter (makhan) on medium flame. Add Button Red Chili, Cumin seed and fry them to brown.
  • Add this tempering to the daal and mix. Sprinkle Julian ginger, green Coriander.
    Mash Ki Daal
  • Serve hot with roti/chapati or nan.


  • For garnishing, you may use mint, green chili, spice powder.
  • Serve it with salad, green chutni, tangy pickle.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg