Quick and Easy Authentic Dhaba Style Daal Maash

Ingredients

• 1 cup Daal Maash (white lentils, washed and soaked)
• Water (for boiling the lentils)
• 1 cup Cooking Oil (for frying the aromatics)
• 1 tbsp Whole Coriander Seeds
• Whole Red Chilies (to taste)
• 0.5 tsp Whole Black Peppercorns
• 1 tsp Cumin Seeds
• 1 Onion (medium sized, chopped)
• Fresh Cilantro (chopped for garnish)

Steps

1. 1

   Wash the Daal Maash (white lentils) thoroughly and place them in a pot with water to boil.

2. 2

   As the lentils boil, a white foam will rise to the surface; use a spoon to skim this off and discard it.

3. 3

   In a separate pan, heat one cup of cooking oil.

4. 4

   Add the whole coriander seeds, whole red chilies, black peppercorns, cumin seeds, and the chopped medium onion to the oil.

5. 5

   Sauté the aromatics and onion until they are softened and lightly browned.

6. 6

   Once the onion mixture is cooked, remove from heat and let it cool slightly. Transfer the mixture to a blender and blend until smooth.

7. 7

   Combine the blended spice mixture with the boiled lentils (keeping a little of the lentil boiling water if needed for consistency).

8. 8

   Cook the mixture together until the flavors are well combined and the desired consistency is reached.

9. 9

   Garnish with fresh chopped cilantro before serving.

Notes

The transcript mentions removing the foam from the lentils while boiling, which is a key step for a clean flavor and clear appearance in Daal Maash. The blending of the fried onion and whole spices is a specific technique to achieve the 'Dhaba' style gravy texture.

Nutrition per serving

• daal maash
• lentils
• pakistani
• dhaba style
• main course
• vegetarian
• gluten-free