The recipe of daal mash or urad daal is a traditional recipe of Pakistani and Indian cuisine. There are many versions of this white lentils recipe and we can prepare it in a variety of ways. I prepared khadi daal mash (dry and firm, not mushy but tender) and you will definitely enjoy cooking it this way.
The art of cooking the daal mash is getting its right texture with perfect cooking time and daal-to-water ratio. With this recipe, you’ll master this art. This recipe is only for split daal mash or urad daal as the water ratio and cooking time are different for the whole urad.
I made chicken daal mash in an easy and simple way with a few ingredients; seasoned it with salt and freshly ground black pepper and garnished it with julienned garlic, chopped fresh green chilies, and fresh coriander leaves (cilantro).
When you want to eat delicious daal mash, do try this unique recipe. You can enjoy an awesome taste of chicken daal mash with hot fresh chapatis, a zesty onion salad, and pickle (achaar) or chutney. It can be a wonderful summer lunch for you.
How to Cook Daal Mash
Many people feel cooking the daal mash is some sort of hassle. But the way I made it anyone can prepare this delicious dish in a matter of minutes without any hassle. Make it my way and fully enjoy it.
1. Preparation
Clean the daal mash thoroughly, especially to remove pebbles if any because it is the worst thing if a stone comes in the mouth. Pour it into a bowl and wash it 2 to 3 times and drain the water every time to remove the dust if any.
After cleaning and washing the daal, add 3 cups of water to it. You have to soak it for 2 to 3 hours if you want to cook it in a frying pan. It will take 20 to 25 minutes to be cooked through in a frying pan.
If you are using a pressure cooker, you do not need to soak it. It will take only 3 to 4 minutes to become tender in the pressure cooker.
Take the boneless and skinless chicken and cut it into cubes of 1 to 1 ½ inch size.
2. Boiling the Daal Mash
Place the cooker on the stovetop and pour the daal into it and turn on the flame. Add ¾ tsp salt to it. Mix the salt and close the lid of the pressure cooker. I have added the salt here so that it may absorb well inside the lentils to give the best flavor.
Keep the flame high for the first 5 minutes. When the cooker starts whistling switch the flame to medium. After 4 minutes turn off the flame. Remember! boil the daal till al dente. It must not be mushy.
Turn off the flame after 4 minutes and remove the weight with care. After removing the weight, let the steam evaporates first, then open the lid.
If there is any water left inside the cooker, let it dry completely, but this time keep the cooker uncovered. Then remove the pressure cooker from the stovetop.
3. Frying the Chicken Cubes
Place a frying pan on the stove and keep the flame on medium. Pour 1 cup of cooking oil into the pan. You can use desi ghee as a substitute. People who use desi ghee, know that daal mash has an amazing taste.
Heat the oil slightly. Put the chicken cubes into it. Season it with ½ tsp salt. Adding salt at this stage gives a nice taste to the chicken and ultimately adds taste to the daal mash.
Keep frying the chicken cubes till light golden color. When light golden color comes on the cubes, adjust the flame lower than the medium. Add 1 tsp black cumin or white cumin, sauté it for 4 to 5 seconds only.
4. Daal Mash Frying
Now add boiled daal mash to the chicken. Fry it for 2 to 3 minutes. Season it with freshly ground black pepper and continue stirring for a ½ minute.
Add 2 chopped green chilies and 2 tbsp finely chopped cilantro (coriander leaves). Stir for 1 minute. At this stage, you will feel a nice aroma coming from the dish.
Now our delicious daal mash with chicken is ready to serve. Turn off the flame and shift the chicken daal mash to the serving dish.
Garnish it with julienned ginger, sprinkle finely chopped cilantro, and place the half-cut lemon on it.
Enjoy the great taste with hot fresh chapatis, a zesty onion salad, and pickle (achaar) or chutney.
Recipe Tips
- Boil the daal till al dente. It must not be mushy.
- Use ample cooking oil or desi ghee for frying. If you will use cooking oil in less quantity, it will absorb into the daal and you will not get the best taste out of it.
- Always use freshly ground black pepper in your dishes to get the best flavor that cannot be achieved with store-bought black pepper powder.
- Take care while adding the green chilies. Some kinds of chilies are too hot to bite, remove their seeds before chopping and use in a small quantity. If you like extra hot chilies then it’s your own choice how much to use.
Daal Mash Recipe
Ingredients
- 250 grams daal mash
- 3 cup water
- 125 grams chicken
- 1¼ tsp salt
- 1½ tsp freshly ground black pepper
- 1 tsp white or black cumin seeds
- 1 cup cooking oil or desi ghee
- 2 inch ginger piece
- 2 green chilies
- 2 tbsp finely chopped cilantro (coriander leaves)
- 1 lemon
Instructions
Preparation
- Clean the daal mash thoroughly. Pour it into a bowl and wash it 2 to 3 times then drain the water every time to remove the dust if any.After cleaning the daal mash add 3 cups of water to it.
- Take the boneless and skinless chicken and cut it into cubes of 1 to 1 ½ inch size.
Boiling the Daal Mash
- Place the cooker on the stovetop and turn on the flame. Pour the daal into the cooker. Add ¾ tsp salt to it. Mix the salt and close the lid of the pressure cooker.
- Keep the flame high for the first 5 minutes. When the cooker starts whistling switch the flame to medium. After 4 minutes turn off the flame.
- After 4 minutes remove the weight with care. After removing the weight, let the steam evaporates first, then open the lid.If there is any water left inside the cooker, let it dry completely, but this time keep the cooker uncovered. Remove the pressure cooker from the stovetop.Remember to boil the daal till al dente. It must not be mushy.
Frying the Chicken Cubes
- Place a frying pan on the stove and keep the flame on medium. Pour 1 cup of cooking oil into the pan. You can use desi ghee as a substitute.Heat the oil slightly. Put the chicken cubes into it. Season it with ½ tsp salt.
- Keep frying the chicken cubes till light golden color. When light golden color comes on the cubes, adjust the flame lower than the medium. Add 1 tsp black cumin or white cumin seeds. Sauté it for 4 to 5 seconds only.
Daal Mash Frying
- Now add boiled daal mash to the chicken. Fry it for 2 to 3 minutes. Season it with freshly ground black pepper and continue stirring for ½ a minute.
- Add 2 chopped green chilies and 2 tbsp finely chopped cilantro (coriander leaves). Stir for 1 minute. At this stage, you will feel a nice aroma coming from the dish.
- Now our delicious daal mash with chicken is ready to serve. Turn off the flame and shift the chicken daal mash to the serving dish.Garnish it with julienned ginger, sprinkle finely chopped cilantro, and place the half-cut lemon on it.Enjoy the great taste with hot fresh chapattis, a zesty onion salad, and pickle (achaar) or chutney.
