Maash Ki Daal

Added kale, sweet potatoes, and shredded carrots that I needed to use up. Great meal!

Why won't split urad dal with skin "work"?

This was excellent, and a crowdpleaser as my family loved it. I did make a couple changes to the recipe: I added diced eggplant to this with the onion mixture, and completely forgot about the toppings at the end. I didn't have kasmiri chile powder so i used a combination of 1tsp urfa chile and 1/2tsp of red chile flakes.

Excellent balance of spices and heat. Used red lentils. Added half tbs of smoked paprika. Will make again.

Delicious dal - a good recipe to mix it up if you're sick of all the usual recipes (which happens a lot in our apartment because we love lentils and Indian food).

This was a good use of the giant bag of urad dal I bought from Costco. It’s a good, simple dal recipe. I think I prefer the mushier varieties of dal, but it’s nice to try some different types on occasion and this recipe helped me to do it.

Made this daal as is and it was just delicious. I was light on the heat and added only one small green chilly. I was meaning to make this daal for several months as it reminds me of those road side eateries in dubai and some of them used to serve in a Karaahi. I did use a heavy pot and tried to burn it a bit. Anyways it came out amazing.

Truly lovely! The garam masala was the magic touch that perfected this delicious dish.

I added butter at the end, that always brings out flavor on Indian dishes for me!

Made this on a whim, and used Safflower oil, half a yellow onion, two tomatoes, and red split lentils. Instead of Kashmiri chile powder, I used smoked paprika, ancho chili powder, and cayenne. At the end, I added some extra salt, and I crushed up a dehydrated red Thai chili and sprinkled it in, and that made it taste amazing. Served it with basmati rice and naan. Next time, I'll use the right onion, chile powder, and daal!

Made this dish almost as is and loved it! I couldn’t find Thai chilis and so used four Serrano peppers instead, half seeded. I also added them to the onions instead of putting them raw on top. There was definitely heat, but for me, it was a perfect amount for a dish on a blustery cold night. I’d like to double it and freeze half next time I make it to see how it keeps, since it was so delicious and easy to make. The Garam masala at the end is a must!

Pro tip: use a pressure cooker or an Instapot to cook daal separately then add it to the mix. This will give you so much better taste.

Made with split white urad lentils. Had to add a bit more water after 15 minutes. Was way too mild, next time will double ginger and garlic paste, and use a tablespoon of the peppers. (Had to use goochugaru as no Kashmiri on hand, and jalapeños for the garnish.) Served with brown and wild rice and broccoli.

A variation from a small north indian town called Bilgram, famous for its delicate cuisine. Where the dal is boiled with salt and julienned ginger until ‘pharerey’ (the consistency of biryani basmati rice - where each grain of rice is separate). The steaming dal is then poured over with hot ghee, garnished with coarsely chopped mint, coriander and green chilles and topped with “barresta” (crispy golden brown finely chopped onions). Served with “shikampur” (kababs) and hot ‘phulke’ (roti).