Dhaba Style- Mash Fry

In 1994, I travelled to northern areas of Pakistan and over there pathans used to make this daal and used to serve it fresh naan in the road side tiny hotel establishments. The same type of daal is also available in karachi, parts of pakistani punjab and also in north india. Just a little bit of variations and this daal is famous in South Asia. So, I wanted to create something like this daal for a while in Canada and finally I did. It was enjoyed by everyone in my family :-)

So, without delay here's the recipe.

Ingredients:

1 cup white mash daal
1.5 cup water
few dried whole chillies
1/2 tsp turmeric powder
1 to 1.5 tsp salt (or depending on your taste)
few tablespoons of ghee/butter (you can use oil...but this recipe tastes the best with ghee)
1 onion sliced
1 big tomato chopped
1 tsp red chilli powder
1 tsp garam masala powder
sliced ginger a pinch
1 green chilli sliced and some fresh coriander for garnishing

Method:

Soak the daal for one hour or more in water. Start the process by boiling daal in 1.5 cup water along with dried chillies and turmeric. When daal is almost done and dry, add salt only then. I have been told by experts that when you add salt early in the process the daal takes more time to get done.

Secondly, in another utensil, add ghee and onion. When the onions are half way fried, add tomato. When tomato is almost done. Add chilli powder and garam masala. Let it cook for 2 minutes.

Now add this masala mix to the daal. Sprinkle over ginger, green chillies and coriander leaves. Mix and cook for another 2 minutes. Serve it with naan and Enjoooooooooooooooooy!!!