Dhaba Style Daal Mash Fry

By Food Fusion · 90 min

Ingredients

Instructions

1. Soak the white lentils in water for at least 1 hour, then rinse them 2–3 times to remove excess starch.
2. In a wide pot, bring water and salt to a rolling boil, add the soaked lentils and boil for 15 minutes only, until 80% cooked, skimming off any scum that rises.
3. Drain well and let the lentils cool completely.
4. Cut the green chillies, ginger and garlic into small pieces, then crush them well.
5. In a pan, heat the corn oil, add the black peppercorns, cloves and bay leaves, and fry for 1 minute.
6. Add the crushed ginger, garlic and green chilli and sauté until fragrant.
7. Add the pureed tomato, salt, turmeric, Kashmiri chilli powder, coriander powder, red chilli powder, roasted crushed cumin and garam masala, and mix well.
8. Cover and cook on medium heat for 3–4 minutes.
9. Uncover, mix, add the boiled lentils and cook on high heat for 2 minutes.
10. Add the whisked yogurt and mix well. Add the crushed black pepper, fenugreek leaves (crushed by hand), fresh coriander and ginger julienne, cover and cook on low heat for 2–3 minutes.
11. Serve the daal mash fry on a plate, garnished with fresh coriander, ginger julienne and green chillies, with naan.

Summarized from Food Fusion's video. Watch it for the details.

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