HYDERABAD STYLE | MAASH KI DAL | URAD KI DAL | ماش کی دال | माश की दाल | DECCAN’S PAKWAN
Ingredients:
Urad/Maash dal: 100 gram
1.Whole dry red chillies:4
2.Ginger garlic paste: 1 tsp
3.Clarified butter/pure ghee: 1tsp
4.Salt: 1 teaspoon or as per the taste
- Oil: 4 tbsp
- Onions: 1 big
- Chopped coriander: 1 tbsp
- Chopped mint leaves: 1 tbsp
- Black Pepper powder: ¼ tsp
process
1.Soak black gram or mash or urad dal for about one hour.
- After one hour of soaking, strain its water and add to a saucepan.
- Add 150 ml of water, whole dried red chillies, ginger garlic paste and clarified butter or pure ghee.
- Mix well, close the lid and cook for about 15 minutes on low flame till 80 percent cooked
- While it is still watery, add 1 teaspoon salt and1/4tsp black pepper. Mix well.
- Cook on medium to low flame till black gram is fully cooked/tenderized but not sticky.
- When the water dries up, switch off the flame.
- Add oil to another pan.
- Add thinly sliced onions and semi fry till the onions turn light brown and crisp.
- Remove the fried onions and keep aside for garnishing.
- Into the same left over oil, add cooked mash ki dal.
- Stir fry for 30 seconds till the water is completely dried.
- Take out in a serving plate. Garnish with chopped mint leaves, chopped coriander and fried and crisp onions.
Mash Ki Dal/Black gram dry curry is ready. Serve hot with Phulka or Chapati/flattened bread in the breakfast.
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