Lucknow Style Shahi Mash Ki Dal Recipe

11 Oct Lucknow Style Shahi Mash Ki Dal Recipe

Last Updated on October 11, 2025 by blessmyfoodbypayal

Lucknow Style Shahi Mash Ki Dal Recipe with step wise pictorial and video method.

Coming from the heart of Lucknow, the heart of the Awadh, this dal Mash recipe is a unique blend of traditional and flavours.

Though this is just a dal, but everything attached to it make it unique in itself.

There is hardly any dal which generally falls in the category of Shahi, except shahi dal maharani, as much as we can remember. Even all those dals which call for rich and expensive ingredients like khoya, cream, almonds or cashews paste or loads of ghee or butter don’t have the privilege to be called as Shahi.

Dals are mainly a gravy based main course but this dal is again different in terms of texture. Inspite of being a dal, it in complete dry form without even an iota of water.

Next unique thing is that dals are served with rice but this dal can’t be. It pairs best with roti or paratha.

So in nutshell, it will not be wrong to say that this dal is a bowl full of luxury!

STEP WISE PICTORIAL RECIPE OF LUCKNOW STYLE SHAHI MASH KI DAL RECIPE

Wash and soak urad dal for 2 hours in normal water. Drain and transfer dal in a deep pan. Add water.

Leave to boil. Soon you will find white foam over the dal. Remove and discard.

Add salt and ginger. Mix.

Now put a lid and leave to boil for 20 minutes.

After 20 minutes check the dal. Dal should be firm but sufficiently cooked enough to eat. The texture of dal is very important for this recipe.

In case there’s still some water left in the pan and dal is cooked, increase the heat and let the entire water evaporate. Remove the dal from the heat.

Take another pan and add oil. When oil heats up, add hing, cumin seeds and onion.

Cook until onion turns brown. Add dry red chilies and saute for 15-20 seconds.

Transfer this tadka to the dal.

Add green chilies, coriander leaves and lemon juice.

Mix and enjoy with roti or paratha.

NOTES

1. The colour of this dish remains white so do not add red chilli powder or turmeric powder in it, if you want to stay with the authentic look.
2. Repeating it one more time that the texture of dal is of utmost importance. Dal should be soft but still each grain should hold its shape.
3. In case your dal is over cooked, then better to turn your dal into that routine gravy based urad dal recipe and eat with rice because if texture is gone, the dish is gone.

LUCKNOW STYLE SHAHI MASH KI DAL RECIPE – RECIPE CARD

Lucknow Style Shahi Mash Ki Dal Recipe

blessmyfoodbypayal

Rich, creamy and royal, Lucknow Style Shahi Mash Ki Dal Recipe brings the true Awadhi flavors with its slow-cooked texture and aromatic spices.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine lucknow

Servings 4

Ingredients

  

• 1 cup - 200 gram Urad/Mash ki Dal
• 1 big onion (thinly chopped lengthwise)
• 1 tbsp ginger (thinly chopped)
• 2 green chilies (chopped)
• 2 dry red chilies (chopped & seeds removed)
• 1/8 tsp asafoetida/hing
• 1/2 tsp cumin seeds
• 1 tsp salt or adjust according to taste
• 3 tbsp oil
• 1.5 cup water

Instructions

 

• Wash and soak urad dal for 2 hours in normal water.
• Drain and transfer dal in a deep pan.
• Add water.
• Leave to boil. Soon you will find white foam over the dal. Remove and discard.
• Add salt and ginger. Mix.
• Now put a lid and leave to boil for 20 minutes.
• After 20 minutes check the dal. Dal should be firm but sufficiently cooked enough to eat. The texture of dal is very important for this recipe.
• In case there's still some water left in the pan and dal is cooked, increase the heat and let the entire water evaporate.
• Remove the dal from the heat.
• Take another pan and add oil. When oil heats up, add hing, cumin seeds and onion.
• Cook until onion turns brown.
• Add dry red chilies and saute for 15-20 seconds.
• Transfer this tadka to the dal.
• Add green chilies, coriander leaves and lemon juice.
• Mix and enjoy with roti or paratha.

Notes

1. The colour of this dish remains white so do not add red chilli powder or turmeric powder in it, if you want to stay with the authentic look.
2. Repeating it one more time that the texture of dal is of utmost importance. Dal should be soft but still each grain should hold its shape.
3. In case your dal is over cooked, then better to turn your dal into that routine gravy based urad dal recipe and eat with rice because if texture is gone, the dish is gone.

Keyword dry dal mash recipe, lucknow style shahi dal mash, shahi dal mash recipe