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Daal Mash Recipe Using Our Signature Grill & Fry Masala | Zee Spices

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 people

  • 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.
  1. 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.
  1. 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.
  1. 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.