With the onset of November, the climate in southern part of India cools down. Hot, humid and sultry climate change to cool, soft and dry. Winters are always special to me as they not only bring cool breeze but also carry year end vacation to relax. I still remember the lushes green fields, dancing daises and tossing sunflowers tuning to the cool breeze brushing across, when we used to take a train trip to my granny’s place during my Christmas vacation. I can still feel the cool breeze gently touching my cheeks and blowing my hair across my face. Light golden sun shining with lil intensity giving the warmth needed. I can visualize the scene before my eyes, how me and my sis used to fight for the window seat in the train to have this experience. Those were the best memories a girl can carry in her heart…..fond childhood memories…..
When we are at granny’s place during winter vacation, hot and spicy food used to top the menu card for the days. Hot soups, piping hot roti’s, spicy curries and much more. Among those curries this mash ki dal recipe or dal maash is my all time favourite. Simple, creamy and delectable medley of white lentils with onion and ginger-garlic paste gives an aromatic flavour to the recipe.
Mash ki Dal | Dal Maash
- 1 cup Urad dal/maash dal/white lentils, washed and soaked for an hour
- 1 Onion, peeled and sliced
- 1 Green chili, slit length-wise and deseeded
- ½ tbsp Red chili powder
- ¼ Turmeric powder
- ½ tbsp Ginger-Garlic paste
- 6-9 fresh Curry leaves
- 2-3 springs fresh Coriander leaves
How to make Mash ki Dal (Dal Maash)
- Pressure cook urad dal with a drop of oil and turmeric powder until soft but not mushy.
- In a heavy bottom cooking vessel add oil and when the oil gets heated up add onions and green chili. Fry till onions are translucent.
- Now add curry leaves and fry for another 2 minutes. To this add ginger-garlic paste and fry for another 2-3 minutes.
- When the ginger-garlic paste start to change color, lower the flame and add boiled dal, red chili powder and salt.
- Gently mix the ingredients using a spoon. Cool covered for another 2-3 minutes.
- Sprinkle chopped fresh coriander leaves and serve hot with piping hot roti’s.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.