Daal Mash — The Punjabi Dry Daal
The wedding-style dry mash daal with tarka — humble ingredients, ustad technique. Serves 4.
· 1 min read
Prep: 130 minCook: 40 minTotal: 170 minServes: 4
Ingredients
- 300g Daal mash (chilka or washed) — buy at AkBaat
- 1/2 cup Cooking oil — buy at AkBaat
- 1 tsp Red chilli powder — buy at AkBaat
- 1 inch Ginger, julienned
- 3 Green chillies
- 1 tsp Cumin (sabut)
Instructions
- Soak daal 2 hours; this is the texture insurance.
- Boil with salt and half the chilli until *just* tender — grains whole, not mushy. Drain any excess water completely.
- Tarka: heat oil, crackle cumin, add remaining chilli off-heat so it colours without burning.
- Pour tarka over the daal; fold once, gently — mash daal is dry and separate, never stirred to paste.
- Top with ginger and green chilli; lid on, five minutes' steam, serve.
The daal that Punjabi weddings serve with pride and homes get wrong daily — because its simplicity hides three checkpoints.
Serving Suggestions
Tandoori roti, achar on the side, and raw onion. This daal headlines; plan the table accordingly.
Storage
Two days refrigerated, though the khili texture is best same-day. Reheat covered and gently — aggressive reheating pastes it.
Cook's Notes
Just-tender means a grain pressed between fingers gives but holds shape. The tarka poured over (not cooked in) keeps the dry character that defines mash.
