Authentic Himachali Mash Dal with Warm Madradi Roti
Rich, earthy black urad dal simmered with aromatic mountain spices and finished with a generous dollop of pure desi ghee. This traditional Pahadi delicacy offers hearty comfort on chilly days.
65min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Drain the soaked urad dal and chana dal, then transfer them to a pressure cooker with 4 cups of water, salt, and turmeric powder.
2
Cook for 5 to 6 whistles until the lentils are completely tender and mushy, then mash them slightly with the back of a ladle.
3
Heat desi ghee in a heavy-bottomed pan and add cumin seeds, bay leaf, black cardamoms, and cinnamon stick until they splutter.
4
Add chopped onions and sauté until golden brown, followed by the ginger-garlic paste until the raw aroma disappears.
5
Stir in the tomato puree, Kashmiri red chilli powder, and coriander powder, cooking until the oil separates from the masala.
6
Pour the cooked lentils into the tempering and simmer on low heat for 15 minutes to allow the flavors to meld together.
7
Garnish with fresh coriander leaves and serve piping hot with traditional warm Madradi roti and an extra drizzle of ghee.
Ingredients
1 cup whole black urad dal (mash dal), washed and soaked
1/4 cup chana dal, soaked
2 tablespoons pure desi ghee
1 teaspoon cumin seeds
1 bay leaf
2 black cardamoms
1 cinnamon stick
1 cup finely chopped onions
1 tablespoon ginger-garlic paste
1 cup tomato puree
1 teaspoon Kashmiri red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Salt to taste
4 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.