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Authentic Mash ki Dal Recipe in traditional brass bowl, creamy Kangra style black gram dal from Himachal Pradesh, garnished with fresh coriander, dry red chilli, cumin seeds and ghee, traditional Kangri Dham food by Madhu Savara
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Mash ki Dal Recipe | Kangra Style Dal for Kangri Dham Recipes from Himachal

ash ki Dal Recipe is a traditional black gram dal from the Kangra region of Himachal Pradesh. It is milder than Teliya Maah and is often prepared in homes as well as during Kangri Dham feasts. The dal has a creamy texture with gentle spices and ghee tempering.
Course Main Course
Cuisine Himacha;, Indian
Keyword black gram dal himachal, himachali dal recipes, kangra style dal, kangri dham recipes, mash ki dal recipe, traditional pahari dal
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Calories 230kcal
Author Madhu Savara
Cost NA

Equipment

  • mash ki dal recipe, kangra style dal, himachali dal recipes, kangri dham recipes, traditional pahari dal, black gram dal himachal

Ingredients

  • 1 cup split black gram dhuli urad dal
  • 4 cups water
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 2-3 tbsp ghee
  • 1 tsp cumin seeds
  • 2 dry red chillies
  • 1 medium onion finely chopped optional
  • Fresh coriander leaves for garnishing

Instructions

  • Wash the urad dal thoroughly and soak it in water for 30 minutes. This helps the dal cook faster and become softer.
  • In a pressure cooker add the soaked dal, 4 cups water, turmeric powder, salt and ginger-garlic paste. Cook for 3-4 whistles or till the dal becomes soft and creamy.
  • Heat 2-3 tablespoons ghee in a pan on medium flame.
  • Add cumin seeds and let them crackle. Then add dry red chillies and sauté for few seconds.
  • Add finely chopped onion and fry till golden brown.
  • Add red chilli powder and immediately pour the cooked dal into the pan.
  • Mix everything well and let it simmer on low flame for 5-7 minutes so that the flavours blend nicely.
  • Turn off the heat. Garnish with fresh coriander leaves and a spoon of ghee on top before serving hot with rice or roti.
    • Things to AvoidDo not overcook the dal into a complete paste. Do not use too much chilli powder if serving with other spicy Kangri Dham dishes.

Notes

You can add a pinch of garam masala for extra aroma. Skip onion if you want a sattvic version. For a creamier texture, mash some dal while cooking and add a little milk at the end.
You can add a pinch of garam masala for extra aroma. Skip onion if you want a sattvic version. For a creamier texture,
Tip text:
Try this Mash ki Dal Recipe at home and enjoy the authentic taste of Kangra. Share your experience in the comments and tag us with your photos.
Mash some dal while cooking and add a little milk at the end.