Asian kitchen, Pakistani Kitchen, Indian Kitchen
Mash Ki Daal Recipe Hyderabadi

Mash Ki Daal Recipe Hyderabadi

Lentils are nutritious and have been eaten worldwide for a very long time. Mash Ki Daal Recipe Hyderabadi, Red lentil curry (dal) is a part of daily Indian cuisine, Pakistani cuisine. There are many varieties of lentils, but the most common you’ll find in stores are green or brown and red, so I’ll be focusing on those. Beluga lentils square measure tiny black lentils resembling hard roe, and also great for salads.

Mash Ki Daal Recipe Hyderabadi

Green and brown lentils, as well as Beluga, French, and Puy lentils hold their shape when cooked. They are regarding the scale of peas but can vary slightly. These are my choice for hearty salads. They take about half an hour to cook.

Mash Ki Daal Recipe Hyderabadi


Red and yellow lentils will return split or whole. Don’t be surprised if your red lentils are not red at all – they are actually more orange. When they are split, the skin is removed and the lentils break in half. Red lentils cook terribly quickly (about five minutes) and break right down to a soft consistency.

Rinse your lentils

Rinse your lentils with water before boiling to get rid of any dirt
Cook on a stovetop, three cups of liquid (water, stock, etc) to one cup of dry lentils.

Mash Ki Daal Recipe Hyderabadi

Be sure to use an outsized enough pan because the lentils can double or triple in size.
Bring to a boil, cowl tightly, slow heat and simmer till they’re tender.

How Long To Cook Lentils

For whole lentils, cook time is often 15-20 minutes. For split red lentils, cook time is often-solely regarding 5-7 minutes.
Be sure to season with a salt of state – if salt is additional before, the lentils can become robust.
Canned lentils are another nice time-saving possibility – simply take care to rinse them underneath water for regarding one minute

Mash Ki Daal Recipe Hyderabadi

Lentils do not require soaking like other pulses.

Any kind of lentil can work with this cookery techniquehowever, I notably like Puy lentils for salads and bowls as a result of they hold their form and a bit little bit of bite even once fantastically tender, and even once every week within the refrigerator. They taste great, too. Otherwise, what’s the point? serve with boil rice.


Mash Ki Daal Recipe Hyderabadi

Mash Ki Daal Recipe Hyderabadi

I teach you how to cook Mash Ki Daal Recipe Hyderabadi easy method.

  • Author: Benazir’s kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Main Course, Side Dish
  • Method: Cooking
  • Cuisine: Asian, Indian, pakistani


  • 1 1/2 Cups White Lentils
  • 1 Cup Hot water
  • 2 Tomatoes Chopped
  • 1 Onion Cut into Chopped
  • 3 Green Chili Chopped
  • 1 tsp Ginger Garlic paste
  • 1 tsp Red chili Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Cumin Seed Powder
  • 1 tsp Coriander Seed Powder
  • 1 tsp Dry Fenugreek (Methi) Leaves
  • Salt to Taste
  • 3 tbsp Butter
  • 2 tbsp Fresh Ginger Chopped
  • 2 tbsp Coriander Leaves Chopped


  1. First, wash lentils and soak half an hour in one cup of water.
    After soaking lentils cook, when 3/4 done lentils, then flame off, keep it 
    In a pan add 3 tbsp butter, add ginger garlic paste fry just 2 min,
    Then add tomatoes, onion, chili, fry 3 to 4 min, then add all spices
    powder, salt and a half cup of water, and simmer 4 to 5 min.
    After 4 to 5 min, my masala is fully cooked, add all boiled lentils.
    After add lentils saute 4 min add little hot water, and add 3 tbsp
    Butter, and add some chopped ginger, and coriander leaves.
    simmer 3 min, ready mash dal fry, serve with naan, chapati, bread.


  • Serving Size: 4
  • Calories: 300

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