Dry cooked maash daal

Name: Dry cooked maash daal (Tempering of cumin, coriander and ginger)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 3–4
Cuisine: Pakistani
Ingredients: juice of ½ lime; 2.5-cm/1-inch piece ginger, peeled and finely cut into slivers; 340 g/14 oz/1¾ cups maash or urid daal; salt, to taste; 340 g/14 oz/1¾ cups maash or urid daal; 1 tsp each of ground cumin and coriander seeds; ½ tsp red chilli powder; ½ tsp ground turmeric; 1 tsp each of ground cumin and coriander seeds; 1½ tsp cumin seeds; 2 tbsp ghee; 2–4 dried red chillies; 2 large garlic cloves, thinly sliced; ½ bunch of coriander (cilantro) leaves, chopped; 1 tsp garam masala

Tempering of cumin, coriander and ginger

Preparation info

Serves
3–4

Difficulty
Easy
Ready in
35 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Ingredients

340 g/14 oz/1¾ cups maash or urid daal

Asia
Pakistan
Vegetarian
Gluten-free
Summer

Method

Soak the daal in a bowl of water for 30 minutes, then drain. Put the daal in a large saucepan with the salt, chilli powder, cumin, coriander, turmeric and 500ml/17 fl oz/2 cups boiling water, or enough to just cover the daal. Cook over a medium heat for about 15 minutes, or until soft, cooked through and all the water has been absorbed. Pour into a serving bowl and add more salt, if necessary.<