Authentic Himachali Mash Mah ki Daal with Warm Madra Bread
Rich and earthy split black lentils simmered with aromatic hill spices and pure ghee, capturing the rustic warmth of mountain kitchens. Served alongside fresh, traditional madra bread for a deeply comforting feast.
70min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Pressure cook the soaked black lentils with 4 cups of water and a pinch of salt for about 6 to 7 whistles until completely tender.
2
Heat pure ghee in a heavy-bottomed pan and add the cumin seeds, black cardamom, green cardamoms, cloves, and cinnamon stick, letting them crackle.
3
Add the finely chopped onions and sauté until golden brown, then mix in the ginger-garlic paste and cook until the raw aroma disappears.
4
Pour in the tomato puree along with the red chili powder, turmeric powder, and coriander powder, cooking until the oil begins to separate from the masala.
5
Mash a portion of the cooked lentils slightly with the back of a ladle and transfer the entire contents into the spiced onion-tomato base.
6
Simmer the daal on low heat for 15-20 minutes, stirring occasionally so the flavors meld deeply and the consistency thickens richly.
7
Garnish with freshly chopped coriander leaves and serve piping hot alongside warm, traditional madra bread.
Ingredients
1 cup whole black gram lentils (mash ki daal), washed and soaked
4 cups water
3 tablespoons pure ghee
1 teaspoon cumin seeds
2 black cardamoms
4 green cardamoms
2 cloves
1 cinnamon stick
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
1 tomato, pureed
1 teaspoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Salt to taste
Fresh coriander leaves for garnish
4 warm Madra breads for serving
*This AI-generated recipe may contain inaccuracies.