Roghani Daal Maash - Creamy Vegetarian Urad Dal Dish - Spiced North Indian Lentil Curry Recipe
Ingredients
- Urad Daal - 1 cup (80% cooked/boiled)
- Tomatoes - 2 medium (boiled/skin removed)
- Yogurt - 1/2 cup
- Cumin Seeds - 1 tsp
- Onion - 1 medium
- Green Chilies - 4-5 qty
- Ginger/Garlic Paste - 1 tsp
- Red Chili Powder - 1 tsp
- Coriander Powder - 1 1/4 tsp
- Turmeric Powder - 1/2 tsp
- Salt - 1 tsp
- Garam Masala Powder - 1 tsp
- Black Pepper Powder - 1 tsp
- Cilantro - handful (chopped)
- Oil - 1/4 cup
- Water - 4-5 Tbsp
Roghani Daal Maash is a classic North Indian dish made with split urad dal simmered in a rich, creamy blend of yogurt, tomatoes, and spices. The name “Roghani” refers to the luscious oil or ghee that rises to the top, giving the dal its signature aroma and silky texture.
With its perfectly balanced spices and hearty texture, Roghani Daal Maash makes for a wholesome meal when served with naan or paratha. Whether you’re cooking for a weekday dinner or a special gathering, this comforting lentil dish brings warmth and flavor to every table.
Watch our recipe video for step by step instructions on how to make Rogani Daal Mash. We’ve included demonstrations and pro tips to help you out in the kitchen! For our rogani daal mash recipe calories and nutrition information, see the recipe card below.
Instructions
1) 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.
2) 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.
3) 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.
4) Add 2–3 chopped green chilies and mix well.
5) 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.
6) Scoop out some of the oil from the masala mixture and set it aside for garnish.
7) Add 1 cup boiled urad daal to the masala. Mix well to combine.
8) Add 1/2 cup of yogurt and cook, stirring continuously, until the oil separates again.
9) Add 1 teaspoon of garam masala, 1 teaspoon of black pepper, and a handful of chopped cilantro. Stir well to combine all the flavors.
10) Transfer the daal to a serving bowl and drizzle the reserved oil on top.
11) Serve hot with naan or paratha - and enjoy!
Roghani Daal Maash is a classic North Indian dish made with split urad dal simmered in a rich, creamy blend of yogurt, tomatoes, and spices. The name “Roghani” refers to the luscious oil or ghee that rises to the top, giving the dal its signature aroma and silky texture.
With its perfectly balanced spices and hearty texture, Roghani Daal Maash makes for a wholesome meal when served with naan or paratha. Whether you’re cooking for a weekday dinner or a special gathering, this comforting lentil dish brings warmth and flavor to every table.
Watch our recipe video for step by step instructions on how to make Rogani Daal Mash. We’ve included demonstrations and pro tips to help you out in the kitchen! For our rogani daal mash recipe calories and nutrition information, see the recipe card below.
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