Dhaba-Style Maash/Urad Daal: Authentic Pakistani Recipe

Bring the rustic charm of a Pakistani dhaba to your kitchen with this dhaba style Maash/Urad Daal recipe. Slow cooked to perfection, combining earthy flavors with a hint of spice.

This is authentic Dhaba-style recipe for Maash daal also known as Urad daal. I love lentils/daals, they are the most soul satisfying meal. Whether its Lahori style Chickpea curry or Yellow lentil curry, each have its own distinct flavour and taste.

Maash/Urad daal has creamy texture that is perfect for absorbing the intricate flavors of the spices resulting in sumptuous lentil with earthy richness.

The finishing touch of a fragrant tadka (tempering) elevates the flavours and last but not least garnish of fresh cilantro and julienned ginger takes this daal to another level.

What is Dhaba Style Food?

Dhabas are roadside restaurants, serving simplistic yet hearty, authentic flavors on the highways of Pakistan. Dhaba style food represents the soul of traditional regional cuisines. It offers rustic and homecooked meals that are slow cooked with simple ingredients.

Ingredients for Dhaba Style Maash/Urad Daal

Here’s what you’ll need to make Pakistani Dhaba style Maash/Urad Daal

• Maash/Urid Daal (lentils): wash and soak the lentil for atleast couple of hours.
• 3 cups water (for soaking): A soak in this water helps the lentils soften, making them tender and ready to soak up the goodness.
• Onion: Finely chopped onion makes for the base of the lentil curry and we will also need half an onion thinly sliced for Tadka
• Garlic: preferably use fresh garlic.
• Ginger – use ginger paste for lentil curry and julienned ginger is needed for tadka(tempering) and garnish.
• Green Chilli – use fresh green chillies.
• Tomato: Use tomato puree. You can also used canned tomato puree.
• Kasuri Methi – dried fenugreek leaves add depth of flavour and enhances the earthy flavour.
• Spices – you will need cumin seeds, red chilli powder, corrainder powder, garam masala powder and salt.
• Tadka/Tempering – oil, cumin seeds, onions , dried whole red chilli and little bit of Kashmiri Red Chilli (Paprika)
• Garnish – cilantro/julienned ginger, garam masala and chopped green chilli

How to Make Dhaba Style Maash/Urad Daal

Here are the steps to follow:

1. Soak the Lentils: Start by rinsing the Maash/Urid Daal thoroughly. Soaking the lentils in water for about 2-3 hours. This helps them cook faster and get tender.
2. Make the curry base: make a curry base by sauteing onions. Add ginger garlic followed by spices. Add tomato puree and little water. Cover and cook until onions breakdown.
3. Add Lentils – to the curry base and fry for few minutes. Add water just enough to cover the lentil. Bring it to boil. Cover and cook on low heat until lentils are tender.
4. Tadka/Tempering – heat oil in a pan and add onions, ginger cumin seeds and dried red chillies. Stir in little Kashmiri red chilli it gives a nice colour. Once onions are golden brown, pour the tadka over the daal.
5. Garnish – with freshly chopped cilantro/corriander, julienned ginger and green chillies.

Watch How to Make Dhaba Style Maash/Urad Daal

Serving Suggestions

This daal pairs wonderfully with homemade roti (flatbread) or freshly made naan. If you’re feeling extra fancy, add Mint Raita or Mint Chutney to go along with this recipe.

Other Lentil Recipes to try

Chana Masala

Lahori Chanay

Daal (Lentil Curry)

Dahi Baray

If you try this recipe, I’d love to hear from you. Drop a comment below and give me your feedback. Feel free to tag your Maash/Urid Daal creations on Instagram and tag @sugarspice.more . Let’s share the joy of good food together!

Authentic Dhaba Style Maash/Urad Daal

Bring the rustic charm of a Pakistani dhaba right into your kitchen with this authentic Maash/Urad Daal recipe. Slow-cooked to perfection, this dish combines earthy flavors with a hint of spice, making it a delightful comfort meal.

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Course Main Course

Cuisine Indian, Pakistani

Servings 6 Serves

Ingredients

  

• 1½ cup Maash/Urad Daal
• 1 large Onion Chopped
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste
• 1 large Tomato
• 1 tsp Red Chilli Powder
• ¼ tsp Turmeric Powder
• ½ tsp Coriander Powder
• Salt to taste
• 1 tsp Kasuri Methi (Dried Fenugreek)
• ¼ tsp Cooking Oil

Tadka/Tempering

• 3 tbsp Oil
• 1/2 Onion Sliced
• ½ tsp Cumin Seeds
• 2-3 Dried Whole Red Chilli
• ½ tsp Kashmiri Red Chilli (Alt Paprika)

Garnish

• Chopped Cilantro/Coriander
• Thinly sliced green chilli
• Julienned Ginger

Instructions

 

• Wash and Soak Maash/Urad Daal for atleast 2 hours.
• In a pot heat oil and fry onions untill translucent. Add Garlic and ginger paste. Fry for couple of minutes.
• Add red chilli powder, turmeric powder, cumin powder and corainder powder. Cook for a minute and then add tomato puree along with green chilli.
• Once it starts to simmer, add half a cup of water. Cover and cook on low heat for 15 minutes.
• Drain the water from soaked lentil. Add it to the curry base. Add salt and fry on high heat for 5-7 minutes until oil starts to separate.
• Add 3 cups of water and allow it to boil. Add dried Kasuri Methi (dried fenugreek). Cover and cook on low heat for 25-30 minutes pr untill water is dried up and lentil are cooked. Check the lentil by pressing it , if its tender and breaks easily its done. If required add more water and allow it to cook thoroughly.
• To prepare Tadka/tempering heat oil in a pan. Fry onion and ginger until golden brown, add cumin seeds and Kashmiri red chilli.
• Pour the tadka/tempering over the daal.
• Sprinkle some garam masala over and garnish with Cilantro/coriander, julienned ginger and sliced green chilli.

Keyword Authentic Pakistani Cusine, Lentil Curry, Maash/Urid Daal, Pakistani Dhaba-style recipe