Tempered with ground spices, this delicious mash ki daal is cooked in typical Memoni style and served best at lunch with tandoori naan. It's cooked in spices and herbs, giving the dish a homely vibe.
Medium
3
person(s)
25 Min
3
Likes
Ingredients
Water1 liter
White Lentils1 KG
Oil5 – 6 tablespoon
Whole Red Chillies7 – 8
Cloves¼ teaspoon
Peppercorn¼ teaspoon
Cinnamon1 stick
SaltTo taste
WaterAs required
Green Chillies4 – 5
Preparation
In a large pan add water, white lentils and bring it to a boil. Remove the scum that covers the pot. Drain and keep it aside.
In a pan add oil, whole red chilli, cloves, peppercorn, cinnamon and boiled white lentils.
Mix all the ingredients well. Then add salt and mix for a good 2 minutes.
Add water and give it a mix.
Add green chillies and mix well. Let it simmer for 10 - 12.
Garnish with fried onions.
Enjoy! Please give us your feedback in the comments below.
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