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