Step 1
Rinse the Mash Daal thoroughly and soak in water for at least 30 minutes.
Step 2
Boil the daal in 4 cups of water until soft but not mushy. Set aside.
Step 3
In a deep pan, heat mustard oil until it reaches a smoking point, then let it cool slightly before reheating.
Step 4
Add cumin seeds to the hot oil and let them splutter. Then add finely sliced onions.
Step 5
Sauté onions until golden brown. Add crushed garlic and ginger, and cook for another 2–3 minutes.
Step 6
Stir in chopped tomatoes, coriander powder, and black pepper. Cook until the oil separates.
Step 7
Now add boiled daal and mix well.
Step 8
Adjust salt and water to reach desired consistency.
Step 9
Simmer uncovered on low heat for 20–25 minutes, stirring occasionally.
Step 10
Add whole green chilies and cover for 5 minutes before turning off the heat.
Step 11
Garnish with chopped coriander or fried onions before serving hot with naan or rice.
