Daal Mash Recipe
The art of cooking the daal mash or urad daal is getting its right texture with perfect cooking time and daal-to-water ratio. With this recipe, you’ll master this art.
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.
