Daal Mash

Daal (lentil) is the miracle creature of ALLAH, it is a great festive food in Pakistani Cuisine, tiny yet beneficent for health and above all, the lentil can be set up in various combinations of rice and chapati(tortillas).

Legume family conceals the energetic proteins, minerals and vitamins in abundance, and it never let the tummy down from the taste corner as well, perhaps it pleases everyone to the brim.

To its secret treasures and savory, Daal acquires an exceptional half in every chef’s menu, owing to its flexible cooking, quality to mingle up with almost any form of roti and rice, delectable taste and richness of flavorsome amino win the good share on the table.

Furthermore, Inspiring factuality of daal is it’s food of poor and rich simultaneously, no discrimination is given space when it comes to daal, it is loved on every division of society.

Let’s see the procedure of festive food daal(lentil)

Ingredients:
very simple and few 

Daal Maash 1 medium bowl(soak for 2 hours in water)
Must Are:
1 onion

1 tomato

1 tbsp ginger garlic paste

2 green chillies

1 teaspoon whole spice powder 

1 teaspoonful salt 

1 teaspoonful red pepper

1 teaspoon turmeric powder

Quarter cup oil

Few leaves of cilantro

Procedure:

Take the cutting tray, chop the tomato, slice the onion, green chili. In a cooking pot, pour the oil, add onions, fry till golden, add the tomato, ginger garlic paste, salt, turmeric, red pepper, mix n let the masala fry on medium flame, add daal, give it a quick mix and splash with water, adjust the quantity, daal should only be drowned in water, let the mixture come to the boil, cover and leave for half an hour, in mean time check and move the spatula inside the pot, check and remove the lid once daal looks mash able, test it by pressing between your fingers.

Fry a bit once oil surfaces.

Sprinkle the chopped cilantro.

JZAK