Roghani Daal Mash | Creamy Vegetarian Urad Dal w/ Yogurt & Spices | North Indian Comfort Food Recipe

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is lower in saturated fat and adds a unique flavor.

split black gram dal

🥗Healthier: moong dal

💰Cheaper: yellow split peas

Moong dal is lighter and easier to digest.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley adds freshness while being more accessible.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides color without the heat.

In a blender, combine 1 medium chopped onion, 2 green chilies, and 1/4 cup of water. Blend into a smooth paste and set aside.

Heat 1/4 cup of oil in a wok. Add the 2 boiled tomatoes and 1 teaspoon of cumin seeds. Mash the tomatoes well as they cook.

Add 1 teaspoon of ginger-garlic paste along with the onion and green chili paste you prepared earlier. Cook until the raw smell of the onions disappears, about 3-5 minutes.

Add 2–3 chopped green chilies and mix well.

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1¼ teaspoons coriander powder, and 1 teaspoon salt. Mix thoroughly. Add 1–2 tablespoons of water to prevent the spices from burning. Continue cooking until the oil starts to separate.

Scoop out some of the oil from the masala mixture and set it aside for garnish.

Add 1 cup boiled urad daal to the masala. Mix well to combine.

Add 1/2 cup of yogurt and cook, stirring continuously, until the oil separates again.

Add 1 teaspoon of garam masala, 1 teaspoon of black pepper, and a handful of chopped cilantro. Stir well to combine all the flavors.

Transfer the daal to a serving bowl and drizzle the reserved oil on top.

Serve hot with naan or paratha and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary