Maash Dal Recipe

Name: Maash Dal Recipe
Cook time: 25 s
Total time: 30 s
Yield: 4
Ingredients: 3 Units Tomatoes red ripe raw year round average; 3 Units Peppers hot chili green raw; 15 grams Coriander (cilantro) leaves raw; 1 teaspoon Ginger root raw; 1/2 teaspoon Spices chili powder; 1 teaspoon Spices coriander seed; 1 teaspoon Spices turmeric ground; 1 teaspoon Spices chili powder; 1 teaspoon Spices chili powder; 1 teaspoon Spices cumin seed; 1 teaspoon Spices cinnamon ground; 1 teaspoon Salt table; 400 grams Lentils raw- white maash dal

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Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Servings

- 4 +

3 Units Tomatoes, red, ripe, raw, year round average

Tomatoes, red, ripe, raw, year round average

3 Units Peppers, hot chili, green, raw

Peppers, hot chili, green, raw

15 grams Coriander (cilantro) leaves, raw

Coriander (cilantro) leaves, raw

1 teaspoon Ginger root, raw

Ginger root, raw

1/2 teaspoon Spices, chili powder

Spices, chili powder

1 teaspoon Spices, coriander seed

Spices, coriander seed

1 teaspoon Spices, turmeric, ground

Spices, turmeric, ground

1 teaspoon Spices, chili powder

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, chili powder

1 teaspoon Spices, cumin seed

Spices, cumin seed

1 teaspoon Spices, cinnamon, ground

Spices, cinnamon, ground

1 teaspoon Salt, table

Salt, table

400 grams Lentils, raw- white maash dal

Lentils, raw

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Instructions

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1 of 3

10'

Step 1

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2 of 3

15'

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2. in another pan, heat the Ghee on low flame. Add the Garam masala (cumin seeds, black pepper, and cinnamon) in ghee. Stir well and add the garlic-ginger paste.
3. Add chopped tomatoes and a splash of water to the pan.
4. Toss ground spices for bhunai; add a few drops of water to prevent spices from burning. cook for 3 minutes. Increase flame from low to medium
5. Next, add Mash Daal, and a tablespoon of butter for a creamy and flavorful touch

3 of 3

Step 3

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Enhance Flavor with Fresh Herbs

Add fresh cilantro at the end to enhance the flavor and aroma of the dish.

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