#maash

“By decree of Sinestro, instill great fear!”

Maash info page

Ingredients:

Pre-soaked Maash daal (2-3 hours) - 250 grams

Pre-soaked Chana daal (2-3 hours) - 1/2 cup

Red Chilli crushed - 1 TBSP or per taste

Green Chillies roughly chopped - 4-5pcs

Ginger julienne cut - 1 TBSP

Garlic roughly chopped - 2-3 cloves

White cumin seeds - 1 TSP full

Salt to taste

Oil 3-4 tablespoon

Water 1 cup

Method:

In a pan heat oil on stove. It is preferred to keep flame medium.

Add cumin seeds and red chillies and fry for 10 seconds.

Add maash daal and and add water. Put the lid and let it cook for 15 to 20 minutes. Check timely if the pulse is tender and water is dried. Add water if further cooking required.

When lentils are cooked, Add green chillies, ginger and salt. Mix well.

In a separate frying pan, add ghee 3-4 TBSP and fry cutted garlic until golden. Pour it over prepared lentils. Your Daal Maash is ready to serve.

Serving:

This meal is eaten traditionally with chapati only, Although you’re free to try new combos.

Tips: