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Mash Dal

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description Mash Dal Overview

Mash dal, also called maash ki dal or urad dal in many South Asian contexts, is a lentil dish made from split and skinned black gram. It is especially associated with Pakistani and North Indian cooking, where the dal is simmered until soft and thick and finished with a tempering of ingredients such as garlic, cumin, onion, or dried chilies. The result is a creamy, savory preparation commonly eaten with rice or flatbreads.

help Mash Dal FAQ

What lentil is used in mash dal?

Mash dal is made from split and skinned black gram, commonly called urad dal or maash ki dal. Removing the black skin gives the lentil a pale color and helps it cook into a thick, soft dish.

How is Pakistani mash dal usually finished?

The lentils are simmered until soft and thick, then finished with a tempering of fried onions, garlic, cumin, chili, or other spices. The hot oil or ghee carries the spice aroma across the cooked dal.

Is mash dal the same as dal makhani?

They are related but not identical dishes. Mash dal often uses split, skinned urad dal and can be served relatively dry, while dal makhani commonly uses whole black gram with kidney beans and a richer, creamier preparation.

What is mash dal served with?

Mash dal is commonly eaten with roti, chapati, naan, or rice in Pakistani and North Indian meals. It also works as a side dish alongside saucy meat or vegetable curries.

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