Pakistani Urad Dal – Maash Ki Dal
This recipe for urad dal (maash ki dal) is made in the traditional Pakistani, North Indian, or Punjabi way: bhuni/sukhi as in dry and firm, yet cooked through. I’ve tested and perfected this authentic recipe that’s beloved by all who’ve tried it. This recipe includes Instant Pot and stovetop instructions!
“Tried this today and followed your recipe to the letter – it turned out amazing! Reminded me of my childhood in Pakistan when my mum would make this as a simple lunch for summer afternoons. Thank you again for such an easy to follow recipe.”
Qurat
What is Maash Ki Dal (Split Urad Dal)?
Split urad dal/daal is is the ivory white colored lentil that appears when whole urad dal is husked. It’s also called dhuli, or washed, urad dal.
It has taken me packets upon packets of urad dal (I’ve never seen it labeled ‘maash’, as we grew up calling it) to get the perfect al dente texture.
Nonetheless, I kept trying. Because if you’ve had this dal, you know it can’t escape you. You’ll see it staring at you in the obnoxiously versatile ‘dal section’ of the Indo-Pak grocery store, and you’ll want to relive a bite of it – enveloped in roti, chewy yet textured.
I don’t mind any version of this tasty dal, but my mother-in-law makes the best I’ve had. Since she’s been visiting, I’ve tried to recreate it multiple times, asking her detailed, probably trivial questions along the way – 1 ¼ tsp coriander powder or 1 ½?
How to make Sookhi Urad Dal (dry)?
If you’ve tried making dal maash, you know getting the texture right is the biggest hurdle. Perfecting the soak time, cooking time, and the dal to water ratio is somewhat of an art. I’ve done my best to break it all down for you for both stovetop and Instant Pot.
Note: This recipe is for split urad rather than whole urad. These two dals are not interchangeable and cannot be swapped due to water ratio and cooking time.
Tips for cooking perfect urad dal:
- Fresh dal cooks faster than older dal. Dal is best used within a year of being picked and dried. If your dal has been in your pantry for longer than 9-10 months, you may need to increase the cooking time.
- Contrary to my cooking instinct, my mom-in-law doesn’t brown the onion first, but adds the garlic and tomato alongside the onion. I’ve chopped it all in food processor to save time, but you can manually do so if you prefer. I’ve also tried browning the onions first and adore it that way as well, though there isn’t too much of a difference to require first browning.
- The green chili peppers are added at the end, which means they must be comfortably hot. If your green chili peppers are too hot to bite into, remove the seeds, chop it into smaller pieces, and only use half.
Maash Ki Dal Serving Suggestions
Maash ki dal is typically eaten with roti or paratha. Kachumber Salad or fresh, crunchy vegetables such as sliced onions, carrots, or cucumbers are ideal alongside dal to add crunch and texture. I love it with some Achaar (mixed pickle).
Want more dal recipes?
- Instant Pot Pakistani Chana Dal
- Instant Pot Red Lentil Dal
- My Go-To Masoor Dal Recipe (Red Lentil Curry)
For more ideas, check out my Instant Pot Pakistani Recipes Roundup!
Pakistani Urad Dal (Maash Ki Dal)
Ingredients
- 1 cup (200 g) urad (maash) dal*, split and husked black gram lentils
- 1 (~150 g) medium onion, cut into quarters
- 1 (~100 g) small to medium tomato, cut into quarters
- 5-6 garlic cloves, peeled
- 1/3 cup neutral oil such as grapeseed oil
- 2 whole cloves
- 1 ½ tsp coriander powder
- 1 tsp cumin powder
- 1 – 1 ½ tsp kashmiri red chili powder, use up to 1/2 tsp if using cayenne or hot red chili powder
- ½ tsp turmeric powder
- ½ tsp black pepper powder
- 1 ¼ tsp kosher salt, or to taste
After Cooking
- 1-2 green chili peppers, finely chopped
- 1 tbsp julienned ginger
- 1-2 tbsp cilantro leaves, finely chopped
- 1/2 tsp freshly squeezed lemon or lime juice, optional
Equipment
- Instant Pot or Pressure Cooker
- Food Processor (Optional)
Instructions
Instant Pot
- Wash and soak dal in warm water for 30 minutes. Then strain.
- Combine the onion, tomato, and garlic in a food processor and pulse to chop until a coarse mixture forms.
- Turn on the Instant Pot to Sauté – More/High. Once hot, add oil and the chopped onion mixture. Sauté for 10-12 minutes, until the mixture no longer has moisture and the oil starts to leave the sides.
- Add the whole cloves, spices, and salt and stir for another minute.
- Cancel Sauté. Add the lentils and 1 cup of water and mix well. Submerse the lentils within the water as much as possible. Cover with the lid and set to the top sealing. Pressure Cook on High for 4 minutes.
- Allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure. Cancel to turn the Instant Pot off and select Sauté – More/High. Taste and adjust salt.
- Add the green chili pepper and ginger and sauté for another 1-2 minutes until all the water has completely evaporated and the oil starts to leave the sides. Turn off the Instant Pot. Stir in cilantro and lemon or lime juice, if using. This dal is best served with roti, paratha, naan, or other bread. I love it with some achaar on the side.
Stovetop
- Wash and soak dal in warm water for 30 minutes. Then strain.
- Combine the onion, tomato, and garlic in a food processor and pulse to chop until a coarse mixture forms.
- Heat a medium, deep skillet over medium-high heat. Once hot, add oil and the onion mixture and sauté for 10-12 minutes, until the mixture no longer has moisture and the oil starts to leave the sides. Add a splash of water and cook for another minute, until the tomatoes have broken down well.
- Add the whole cloves, spices, and salt and stir. Add the strained lentils and 1 3/4 cups water and raise the heat to bring to a boil.
- Once the water comes to a boil, reduce the heat to a medium-low. Cover, and cook for 22-23 minutes, or until the lentils are cooked al dente and the water has greatly decreased. Uncover, and taste and adjust salt.
- Raise the heat to high, add the green chili pepper and ginger and sauté for another 1-2 minutes until all the water has completely evaporated and the oil starts to leave the sides. Turn off the heat and stir in cilantro and lemon or lime juice, if using. This dal is best served with roti, paratha, naan, or other bread. I love it with some achaar on the side.
58 Comments on “Pakistani Urad Dal – Maash Ki Dal”
Easy to make and tastes amazing
Hi Kyle, We are so glad you enjoyed it!
My OH has requested maash ki daal so many times and I never made it as I only follow pakistani recipes from my mum and she doesn’t know how to make maash ki daal…
And then I found this recipe! I followed each instruction to the dot, lo and behold I managed to make the perfect texture maash ki daal!
The best thing about these recipes are that each and every step is outlined in detail, completely minimising room for error.
Thank you!!!
Aw that makes me happy. 🙂 Thank you for the lovely comment!
Made this a few times now, and added a handful of kasoori methi. Love it!
We always called this Sukhi Daal, never heard it call Maash ki Daal. From a blue blooded Punjabi family, both sides were in Western Punjab pre-partition. Thanks for the recipe, especially the instapot version, will cook it today. Love Sukhi Daal, was a staple in our household.
I make this recipe regularly and my whole family loves it!!
My husband has even said that it reminds him of how his mother used to make it for him.
So nice to hear that. Thank you, Stacey!
I love this recipe. It’s different from my family’s version, but just as good. I would suggest two modifications to the recipe based on my prior cooking attempts:
1. I find that using a food processor poses too high a risk of making a mush of the ingredients. Instead of a food processor, I much prefer to slice the onions and tomatos instead, and crush the garlic.
2. When cooking, I prefer to put the instant pot on low saute mode, and carmelize the onions first, then add the garlic for a bit, and then finally add the tomatoes last prior to following the rest of the recipe. To me, this helps deepen the flavors of the dish.
Hi Shoaib, so glad you enjoy it! Those are actually great suggestions and what I’m naturally inclined to do too. Thank you for sharing!
First time making daal maash and it turned out perfect! I served it with plum chutney and mixed pickle.
So happy I have a solid daal recipe that can be made in the instant pot super quickly. Definitely going on the monthly menu. Thank you, Izzah!
Sounds so delicious. Thanks for sharing!
Please can you tell me how many grams of the cooked daal constitutes one serving? I’d like to enter this in MyFitnessPal to track calories and macros.
Hmm I know uncooked it’s 50g dal per serving, but I’m not sure how many grams it’ll be when cooked. I suppose you can weigh the dish after it’s cooked and divide that by 4? I’m sorry I’m not much help here. As you can see, I’m certainly not a nutritionist. 🙃
Thanks! It came out to be around 200g per serving. 😊
I’ve also added it to the MyFitnessPal database (labelled as the Tea for Turmeric recipe)!
As always, another solid addition. I’ve made some adjustments for my family’s tastes, but the timing and everything to get a nice “khara khara” texture was spot on. So glad I can make this one in the IP now, too, makes things so much easier.
Aw thank you, Jasmine! I’m honored you’re trying more recipes. 🙂