Daal Mash with Grill & Fry Masala

Daal Mash with Grill & Fry Masala

This comforting and flavorful Daal Mash recipe features creamy split urad dal simmered in a rich, spiced onion-tomato masala. Infused with the warmth of cumin, green chilies, and finished with a touch of Zee Special Masala (or garam masala), this dish is hearty, aromatic, and perfect with warm roti, naan, or steamed rice. Simple, wholesome, and satisfying — a true desi classic!

Ingredients:

Serves 3–4

  • 1 cup Daal Mash (split urad dal)

  • 3–4 cups water (for soaking and cooking)

  • 3–4 tbsp oil or ghee

  • 1 medium onion – finely chopped

  • 2 medium tomatoes – chopped

  • 2–3 green chilies – slit or chopped

  • 1 tbsp ginger-garlic paste

  • ¼ tsp turmeric powder

  • ½–1 tsp red chili powder (adjust to taste)

  • ½ tsp cumin seeds

  • ½–1 tsp Zee Special Masala or garam masala (added at the end)

  • Salt – to taste

  • Fresh coriander leaves – chopped (for garnish)

  • Lemon wedges – for serving

Instructions:

1. Soak & Cook the Daal:

  • Wash the daal mash thoroughly and soak it in water for 30–45 minutes.

  • Drain and cook in fresh water with a pinch of salt on medium heat for 15–20 minutes, or until soft but not mushy.

  • Drain any excess water and set the cooked daal aside.

2. Prepare the Masala Base:

  • Heat oil or ghee in a pan.

  • Add cumin seeds and let them splutter.

  • Add chopped onions and sauté until light golden brown.

  • Stir in ginger-garlic paste and cook for about 1 minute.

  • Add chopped tomatoes, turmeric, red chili powder, and salt.

  • Cook on medium heat for 6–8 minutes, or until the tomatoes break down and oil starts to separate from the masala.

3. Combine & Simmer:

  • Add the cooked daal mash to the prepared masala.

  • Mix gently to avoid breaking the lentils too much.

  • Simmer on low heat for 5–7 minutes, adding a little water if needed to adjust consistency.

4. Finish & Serve:

  • Sprinkle Zee Special Masala or garam masala over the daal.

  • Stir gently and turn off the heat.

  • Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

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