Jump to the Ghar ki Daal Mash or Maash ki Daal Recipe
I come from a long line of sentimental folk. Whenever my mother made ghar ki (homestyle) Maash ki Daal she would always tell me that this particular Daal Mash with it's simple flavours was my grandfathers favourite. My Dada (paternal grandfather) died when I was a few months old so I don't have any memories of him.
I wish I did.
What I do have are the stories of others, stories that make me think that he was a man much like my father. He would stop the rickshaw away from the house when he was out because he didn't want it's noise to wake my sleeping brother. He spoiled my brothers rotten, another trait my father has inherited (one word: Claire's). He was an avid reader, a writer and a professor. His favourite color was light blue. I know this because if I wear that color my aunt will break into tears because it reminds her of her father. When my fastidious mother reorganized his books, putting away the 'ugly' ones no matter how useful he took great pride in showing off the color coordinated shelves to strangers. I know all that and that he liked a simple ghar ki Maash ki Daal(Daal Mash).
Now when I make it, I who never met him, feel instantly connected. My father likes it too, without the slivers of julienned ginger just like his father did. My addition of ginger is a concession to my father in law, another doting grandfather who adores maash ki daal. His requisites are that it have tons of slim slices of ginger and a healthy amount of green chillies. One day I will make this daal and tell my daughter that this Daal Mash was one of my Dada and her Dadas favourites.
Storytelling
I recently read a piece complaining about how food bloggers tell too many personal stories instead of sharing the actual history of the food. Here is the truth: I can only share what I know. For me food is part of who I am. It is the bhindi that makes me think of my once feisty nani, it is the tikiyaan I make every Rajab, the Pulao that defines my cooking as a mother and the brownies that I can make in my sleep. While my historical knowledge of all these things is slim what I can share is what they mean to me along with tips and tricks that I incorporate. However, I am a practical person and have recently started including a Jump to Recipe link at the very beginning of my blog posts 🙂
Some Maash ki Daal Info
Here is a fun fact that I can share here. Most people think of maash ki daal as the yellow colored variety that you get in dhabas or roadside cafes. This Ghar ki Maash ki Daal or Daal Mash is one of those recipes that doesn't wind up on restaurant menus. The simple ingredients mean that you must, absolutely must, season it correctly. Maash ki Daal itself also has a natural saltiness so I prefer to tweak the seasoning right at the end before adding the baghaar/tadka. Those of you who have made it before will note that I don't adopt the traditional method of cooking the daal with just the right amount of water because that perfect amount seems to vary by brand of lentils. Instead I do as my mother does and drain the excess water. Easy peasy.
Ghar ki Maash ki Daal or Daal Mash
Ingredients
- 1 cup Maash ki daal (soaked for a few hours, preferably overnight)
- ½ tsp ginger paste
- 4-5 diced green chillies
- 1 inch ginger piece, julienned
Baghaar/Tadka
- ½ thinly sliced onion
- 3-4 whole dried red chillies
- neutral cooking oil
Instructions
- Rinse your soaked daal and put it to boil with a generous amount of water, the ginger paste and a spoon full of salt
- Once the daal is cooked, 20-30 minutes, drain the excess water and return the daal to the pot
- Finely mince however many green chillies you feel comfortable using and add those along with the julienned ginger (if using) into the pot
- Taste for salt, adjust seasoning.
- Heat a generous lug of oil in a small frying pan and add the onions and whole red chillies
- When the onions turns a beautiful caramelly brown then pour the baghaar/tadka over the maash ki daal. Eat with roti.
A daal fan like me? Check these out!
this is one of my favourite daals. thanks for sharing the recipe. I'm going to make this tomorrow for dinner.
Excited to hear it!!!
Right before reading the bit about people complaining about personal stories in food blogs, I was thinking about how much I love your stories. Oftentimes they are all I will read, and await each new post for the little morsel of Sarah-lore that comes with it.
Vicky thank you so much! that made my day!!! Much LOVE
Is that all it is to make one of my fav daals?? I never knew! Thank you so much for sharing! Will tag you when I make it this week xxx
that's absolutely wonderful to hear! And YES it's that simple!
This reminded me of my Nani’s Ghar ki maash ki daal. We call it Maash ki daal - Muqashshar. Such a rush of emotions and nostalgia. That’s what I love about tamania (her sister is a very dear friend)’s blog at Urdu Mom too. I feel my gorgeous past is still alive. I’m not alone any longer.
Love and light
Best
Hareem S.
I want to give you the biggest hug ever right now. And yes, Tamania and her blog are truly wonderful in what they give us!
My mom cooks this way, I just followed the instructions.... its amazingly superb!!! JazakAllah khyr sister
That’s wonderful to hear! Thank you!!!
All your daal recipes are spot on and absolutely delicious! My go to and finger licking good.
I love that you love this one! It's such a simple daal but so close to my heart!
Despite being an avid fan of your work, I’m just coming across this one. It is a family speciality from my mothers side of the family and we call it Maash Muqashshar مقشّر
We garnish it with julienned ginger and fresh mint too. Such a. Walk down memory lane.
Thank you for being ♥️
What a beautiful name for the dish hareem! Thank you for sharing that - it was completely new to me