Daal Mash Recipe Pakistani Style (White Lentil Curry)
This Pakistani white lentil curry (maash ki daal) is the creamy, protein-packed comfort food I grew up eating twice a week. With just ghee, onions, and warm spices, it transforms humble lentils into a hearty main dish that even meat-lovers ask for—and tastes even better the next day.
Ingredients
- 1 cup white lentils (maash) soaked for 30 minutes and drained
- 3 tablespoons ghee or vegetable oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 teaspoon ginger paste
- 1 teaspoon cumin seeds
- ½ teaspoon red chili powder adjust to taste
- ¼ teaspoon turmeric powder
- 3 cups water
- 1 teaspoon salt or to taste
- 2 tablespoons fresh cilantro chopped for garnish
- 1 green chili sliced optional for garnish
Instructions
- Rinse the white lentils under cold water and soak them in water for at least 30 minutes. This softens them and cuts down cooking time significantly. Drain and set aside.
- Heat the ghee or oil in a large, heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them crackle for about 30 seconds until fragrant. This is where the flavor begins.
- Add the diced onion to the pan and cook for 4 to 5 minutes until golden and soft. Then add the ginger paste and minced garlic, stirring constantly for about 1 minute until the raw smell disappears.
- Sprinkle in the turmeric powder and red chili powder, stirring quickly to coat everything evenly. Cook for another 30 seconds so the spices bloom and release their oils. This prevents them from tasting raw.
- Add the drained lentils to the pan and stir well to combine with the masala. Pour in 3 cups of water and add salt to taste. Bring everything to a boil, then reduce heat to medium-low and simmer uncovered for 18 to 20 minutes, stirring occasionally. The lentils should become soft and creamy while still holding their shape.
- The daal is ready when it reaches a thick, porridge-like consistency. If it seems too thin, simmer for another 2 to 3 minutes. If it is too thick, add a splash more water. Taste and adjust the salt and spices. Serve hot, garnished with fresh cilantro and sliced green chili. Pair with rice or warm roti.
Notes
Soak the lentils for at least 30 minutes before cooking to reduce cooking time and prevent mushiness. The daal should have a thick, creamy texture but still hold its shape. Storage: Keep refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water. Variation: Add diced tomatoes or a pinch of kasuri methi for extra depth of flavor.