Easiest Way to Prepare Eating on a Dime White Lentil Fry (Mash Ki Daal) by Nancy

Callie Tran
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Easiest Way to Prepare Eating on a Dime White Lentil Fry (Mash Ki Daal) by Nancy
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Easiest Way to Prepare Eating on a Dime White Lentil Fry (Mash Ki Daal) by Nancy Delicious, fresh and tasty.

White Lentil Fry (Mash Ki Daal) by Nancy. White Lentil Fry (Mash Ki Daal) by Nancy. Mash ki Daal is also known as white urid lentils, and it's a delicious nutritious plant based protein. Daal Mash is fairly straightforward to make.

In this video you will learn how to make Mash Dal (white lentil) Easily and quickly.

Recipe is very delicious and easy to made(masalay wali mash dal) #familyfoodsecrets.

Mash ki daal recipe is very simple, healthy, easy to cook recipe.

You can cook White Lentil Fry (Mash Ki Daal) by Nancy using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of White Lentil Fry (Mash Ki Daal) by Nancy

  1. You need of oil or butter.

  2. Prepare 1 cup of white lentils (Mash ki daal) soaked,washed.

  3. It’s 1/2 tsp of ground black pepper.

  4. Prepare 1/2 tsp of roasted cumin seeds powder.

  5. You need 2 medium of size chopped tomatoes.

  6. You need 2 medium of size chopped onions.

  7. Prepare 3 of green chillies sliced.

  8. You need of for boiling.

  9. It’s 1/2 tsp of turmeric powder.

  10. Prepare of salt.

  11. You need 1 tsp of ginger,garlic paste.

It is served with chapati or roti for a light but delicious meal.

Mash Daal is a very healthy nutritional food.

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White Lentil Fry (Mash Ki Daal) by Nancy step by step

  1. First take lentil add salt,ginger,garlic paste and turmeric powder boil till it get tender dont make is over soft it should be separate and dry.Set aside.

  2. Now take a pan put oil add onions fry for 2 minutes then add tomatoes stir sometime then add green chillies roasted cumin seeds powder,black pepper powder and stir well for 5 to 7 minutes.Heat should be low..

  3. Now add boiled lentil mix well and cook for sometimes. Its ready to eat with roti or rice.

  4. .

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