How to make white daal mash (namkeen)

by Thomas
Daal Mash


·         1 cup dal mash (split and skinned)

·         2-3 cups water for soaking

·         2 cups water for cooking

·         1/2 teaspoon salt, or to taste

·         1/2 teaspoon black peppercorns, or to taste

·         1/2 teaspoon roasted cumin powder

·         Onion

·         Ginger and Garlic

·         Olive oil

·         Butter/Desi Ghee


Soaking Dal

Rinse the daal mash thoroughly under running water until the water runs clear. Place the rinsed dal in a large bowl and add enough water to cover it by a few inches. Let it soak for at least 4-5 hours or overnight. This will help soften the dal, making it easier to mash.

Draining and Grinding:

After soaking, drain the water from the dal using a colander or sieve. Transfer the soaked dal to a blender or food processor.

Grind the soaked dal into a coarse paste without adding any water. It should have a grainy texture, not smooth like a batter.


Heat oil in a deep frying pan or kadai over medium-high heat.

Once the oil is hot, reduce the heat to medium and carefully drop small portions of the ground dal mixture into the hot oil. You can use a spoon or your hand to do this.

Fry the dal mash in batches until they turn golden brown and crispy. Make sure not to overcrowd the pan, as it can affect the frying process.

Remove the fried dal mash using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.


In a separate small bowl, mix together the salt, black chili peppercorn, roasted cumin powder.


Sprinkle the seasoning mixture over the hot fried dal mash.

Toss the dal mash gently to coat them evenly with the seasoning.

daal mash garnishing


You may also like

Leave a Comment