Quick Fry Mash Daal Recipe By FoodPark | How to Make Fry Mash Daal at Home

how to prepare authentic Daal Fry Maash with this simple guide. You will see exactly how to balance spices and tomato puree for a perfect result. This tutorial demonstrates the step-by-step process of cooking a classic Pakistani cooking staple. If you are looking for easy dinner ideas that come together quickly in a single pan, this method provides a reliable way to achieve rich flavour and the right texture every time. The video walks through the preparation of the lentils, highlighting the crucial moment when spices and tomato puree are added to the frying pan. By following these techniques, you can master the art of making fried lentils at home, ensuring each serving is fragrant and well-cooked. Whether you are a beginner or looking to refine your technique, this lentil recipe offers a clear path to a delicious meal. Subscribe for weekly Pakistani cooking tutorials, and comment below with which traditional dish you would like to see prepared next. Fry Mash Dal Recipe Ingredients For Boiling the Dal Mash Dal (White Lentils) — 1½ cups, soaked Water — 2 cups Salt — ½ tsp, or to taste For the Masala Oil or Ghee — ⅓ cup Whole Red Chilies — 5–6 Ginger Garlic Paste — 1 tbsp Tomatoes — 2 medium, pureed Turmeric Powder — ¼ tsp Crushed Red Chili — 1 tsp Salt — ½ tsp, or to taste Kasuri Methi (Dried Fenugreek Leaves) — 1 tsp Garam Masala Powder — ¼ tsp Crushed Black Pepper — 1 tsp Cumin (Zeera) — ½–1 tsp Dry Coriander (Sukha Dhania), crushed — 1 tsp Fresh Coriander — 1 tbsp, chopped Green Chilies — 2, sliced For Garnish Fresh Ginger — julienned Fresh Coriander — chopped Method Step 1: Boil the Dal Add the soaked mash dal and 2 cups of water to a karahi or cooking pot. Bring it to a boil and remove any foam that forms on top. Add ½ tsp salt. Cover and cook on low heat for 9–10 minutes, or until the dal is approximately 90% cooked. Strain the dal and set it aside. Step 2: Prepare the Masala In the same karahi, heat ⅓ cup oil or ghee. Add the whole red chilies and fry for a few seconds. Add 1 tbsp ginger garlic paste and fry for about 1 minute. Add the tomato puree and mix well. Cook on medium heat for 2–3 minutes, or until the oil starts to separate. Add: Turmeric powder Crushed red chili Salt Kasuri methi Mix well and cook the masala for another minute. Step 3: Fry the Dal Add the boiled mash dal to the prepared masala. Mix gently so the dal does not break. Cook on medium heat for 3–4 minutes, allowing the dal to absorb the flavors. Add: Garam masala Crushed black pepper Cumin (zeera) Crushed dry coriander (sukha dhania) Finally, add the chopped fresh coriander and sliced green chilies. Mix gently and cook for another 1–2 minutes. Step 4: Garnish & Serve Garnish with: Julienned fresh ginger Fresh chopped coriander Serve hot with naan, roti, or steamed rice. Serving Suggestion For an extra-rich and delicious taste, drizzle a little warm ghee over the fried mash dal just before serving. Enjoy your delicious, flavorful Fry Mash Dal!