Maash Ki Dal Khasgi Recipe (Dhaba Style Urad Dal)
Maash Ki Dal is one of the most popular dish from the dhaba. It is a lentils based slightly creamy, spicy dal recipe which is made of urad dal. It is one of most preferred dal when people eat in dhaba. The authentic maash ki dal is usually cooked in an handi on open fire. The urad dal is cooked to perfection – not too mushy. The dal is then flavored with aromatic spices and garnished with beautifully fried crispy golden brown onions and ginger juliennes. The main spice comes from the chilies. Try this delicious maash kid al Khasgi along with rotis and enjoy it.
If you like this recipe, you can also try other Dhaba Recipes such as
- 1 cup White Urad Dal (Split)
- 2 Onions , thinly sliced
- 8 Green Chillies , (adjust as per spice preference)
- 6 Cloves (Laung)
- 2 inch Ginger
- 1 tablespoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 2 tablespoons Sunflower Oil
- Water , as required For tempering
- 1 tablespoon Sunflower Oil
- 1 Onion , thinly sliced
- 1 teaspoons Cumin seeds (Jeera)
- 2 cloves Garlic , chopped For garnish
- Ginger , as required and juliennes
How to make Maash Ki Dal Khasgi Recipe (Dhaba Style Urad Dal)
To begin making the Maash Ki Dal Khasgi recipe, rinse urid dal well, soak in enough water overnight.
Next day, wash the dal well. In a deep bottom pan, add 1 teaspoon oil and roast the soaked dal for about 3 minutes. Then add enough hot warm along with some salt and cook the dal until it’s tender. We want the dal to be firm and cooked. If there is too much water in the dal, discard the excess water. Turn off flame and keep the cooked dal aside.
Now in a mortar and pestle crush ginger-garlic-green chilies well.
Into a handi(or wok) add remaining oil. Add sliced onions and cook until onions turn translucent. Add the ground ginger-garlic-green chili paste and cook till the raw smell of the paste is gone.
Add the spice powders, mix well.
Add the cooked dal, give it a stir. Check for seasoning and add salt as required.
In another small pan, heat oil. Add cumin seeds, let it splutter. Then add sliced onions and garlic, fry until onions garlic turn brown.
Once dal reaches the desired consistency turn off flame. Add the tempering over the dal. Garnish with coriander leaves and ginger juliennes.