Memoni Maash Daal


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


    • 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


  • 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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