Maash Ki Dal Khasgi Recipe (Dhaba-Style Urad Dal)
Enjoy the hearty flavors of North India with this authentic Maash Ki Dal Khasgi, a dish made with split white urad dal that’s seasoned with warm spices and served in true dhaba style. This protein-rich recipe combines bold flavors and traditional cooking techniques, perfect for a satisfying lunch or dinner paired with phulkas and raita.
| Recipe Name | Maash Ki Dal Khasgi Recipe (Dhaba-Style Urad Dal) |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 4 servings |
| Cuisine | North Indian |
| Course | Lunch |
| Diet | High Protein, Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 cup |
| Onions, thinly sliced | 2 (plus 1 additional onion) |
| Green Chilies (adjust to taste) | 8 |
| Cloves (Laung) | 6 |
| Fresh Ginger | 2 inches, julienned + extra |
| Coriander Powder (Dhania) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | 3 tablespoons, divided |
| Water | As required |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Garlic | 2 cloves, chopped |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 12 g |
| Carbohydrates | 26 g |
| Fat | 8 g |
| Fiber | 7 g |
| Iron | 3 mg |
| Calcium | 52 mg |
Instructions
Step 1: Preparing the Dal
- Rinse and Soak: Start by thoroughly rinsing the white urad dal under running water. Soak it overnight in enough water to soften.
- Cooking the Dal: Drain and rinse the soaked dal. In a deep-bottomed pan, heat 1 teaspoon of sunflower oil and add the soaked dal. Roast it for about 3 minutes, stirring continuously to enhance the flavor.
- Boil and Tenderize: Add hot water and salt to the pan, covering the dal generously. Let it cook until tender but not mushy, as the dal should hold its shape. Drain any excess water if necessary, then set aside.
Step 2: Preparing the Spice Paste
- Grind Aromatics: Using a mortar and pestle, crush the fresh ginger, garlic, and green chilies into a coarse paste. This mixture forms the base of our dal’s deep, aromatic flavor.
Step 3: Creating the Dal Base
- Cook Onions: In a handi (or a wok), heat 1 tablespoon of sunflower oil. Add the sliced onions and cook over medium heat until they turn translucent, stirring occasionally.
- Add Spice Paste: Add the ground ginger-garlic-green chili paste to the onions and sauté until the raw aroma disappears, around 2–3 minutes.
- Incorporate Spices: Sprinkle in the coriander powder and turmeric. Mix well, ensuring that the spices coat the onions evenly.
Step 4: Finishing the Dal
- Combine Dal and Spices: Add the cooked urad dal to the handi and stir to combine. Season with salt if needed, adjusting to taste. Let the dal simmer for a few minutes, allowing the flavors to meld.
Step 5: Making the Tempering (Tadka)
- Prepare the Tempering: In a small pan, heat the remaining 1 tablespoon of sunflower oil. Add cumin seeds and allow them to splutter, releasing their earthy aroma.
- Add Onions and Garlic: Toss in the extra sliced onion and chopped garlic. Sauté until golden brown for a rich, caramelized flavor.
Step 6: Assemble and Serve
- Add Tempering to Dal: Pour the prepared tempering over the dal, stirring gently to combine.
- Garnish and Serve: Garnish with fresh coriander leaves and ginger juliennes for a fragrant finish. Serve Maash Ki Dal Khasgi hot with phulkas (Indian flatbreads) and a side of palak raita.
Enjoy this dhaba-style Maash Ki Dal as a comforting, protein-packed meal, brimming with the classic flavors of North Indian cuisine.
