This urad dal (Maash ki Dal) is prepared in the traditional Pakistani, North Indian, and Punjabi style: bhuni / sukhi — dry and firm while fully cooked. This authentic, tested recipe produces that perfect al dente texture and includes both Instant Pot and stovetop instructions.
“Tried this today and followed your recipe to the letter – it turned out amazing! Reminded me of my childhood in Pakistan when my mum would make this as a simple lunch for summer afternoons. Thank you again for such an easy to follow recipe.”
Qurat
Navigation
- What Is Maash Ki Dal (Split Urad Dal)?
- How To Make Sookhi Urad Dal (Dry)?
- Tips For Cooking Perfect Urad Dal
- Maash Ki Dal Serving Suggestions
- Pakistani Urad Dal – Maash Ki Dal Recipe
What is Maash Ki Dal (Split Urad Dal)?
Urad dal, also called dhuli urad, is the split and husked form of black gram lentils. The split version is ivory-white in color and cooks to a firm yet tender texture when done correctly. Split urad and whole urad are different ingredients and are not interchangeable due to differences in cooking time and water absorption.
Getting the characteristic slightly chewy, textured bite takes practice: the right soak time, the correct dal-to-water ratio, and careful cooking. Used fresh, split urad cooks faster and yields a better texture; older lentils can require longer cooking and more attention.
More lentil and legume recipes: Rajma, Chana Masala, Pakistani Haleem, Dahi Bhalla.
How to make Sookhi Urad Dal (dry)?
Sukhi urad dal is made until the lentils are cooked through but the final dish is dry — the oil separates and the dal clings together rather than becoming soupy. Both stovetop and Instant Pot methods can produce excellent results; the principles are the same: soak briefly, cook until al dente, then sauté off remaining moisture so the oil separates.
Note: this recipe uses split urad (dhuli). Do not substitute whole urad without adjusting cooking times and water.
Tips for cooking perfect urad dal
- Use fresh dal for best results. Lentils stored longer than about 9–12 months may take longer to cook and may not reach the same tender-yet-firm texture.
- Many home cooks do not brown the onions first for this recipe; garlic and tomato are added together with onion and cooked until moisture is gone. You can finely chop by hand or pulse briefly in a food processor for convenience.
- Add green chilies at the final sauté step so they retain a bright flavor. If chilies are very hot, remove seeds or use less.
- When doubling the recipe on the stovetop, reduce the proportional increase in water slightly to avoid excess liquid; this helps maintain the dry texture.
Maash Ki Dal Serving Suggestions
Maash ki dal pairs beautifully with roti, paratha, naan, or any flatbread. Serve with a simple kachumber salad or sliced raw vegetables — onions, cucumbers, carrots — for crunch. Tangy achaar (pickle) or a squeeze of lemon or lime brightens the dish.
Want more dal recipes?
- Instant Pot Pakistani Chana Dal
- Instant Pot Red Lentil Dal
- Masoor Dal (Red Lentil Curry)
See also a roundup of Pakistani Instant Pot recipes for additional ideas and inspiration.
Pakistani Urad Dal (Maash Ki Dal)
4 servings
Maash ki Dal is a simple, flavorful dry urad dal prepared in the Pakistani and Punjabi tradition. Aromatic spices, sautéed onion-tomato mixture, and a final sear with ginger and green chilies give the dal its characteristic color, texture, and bright finish.
Ingredients
- 1 cup (200 g) split, husked urad (maash) dal
- 1 medium onion (~150 g), cut into quarters
- 1 small–medium tomato (~100 g), cut into quarters
- 5–6 garlic cloves, peeled
- 1/3 cup neutral oil (grapeseed, vegetable, or avocado)
- 2 whole cloves
- 1 1/2 tsp coriander powder
- 1 tsp cumin powder
- 1–1 1/2 tsp Kashmiri red chili powder (for color)
- 1/4–1/2 tsp cayenne or red chili (optional, for heat)
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1 1/4 tsp kosher salt, or to taste
After Cooking
- 1–2 green chilies, finely chopped or sliced
- 1 tbsp julienned ginger
- 1–2 tbsp finely chopped cilantro
- 1/2 tsp fresh lemon or lime juice, optional
Equipment
- Instant Pot or pressure cooker (or a medium-large deep skillet for stovetop)
- Food processor or sharp knife for chopping (optional)
Instructions
Instant Pot
- Rinse the dal and soak in warm water for 30 minutes. Drain and set aside.
- Pulse the onion, tomato, and garlic in a food processor to form a coarse mixture, or finely chop by hand.
- Set the Instant Pot to Sauté (High). When hot, add oil and the chopped mixture. Sauté 10–12 minutes until moisture evaporates and oil starts to separate from the mixture.
- Add whole cloves, coriander, cumin, red chili powder, cayenne (if using), turmeric, black pepper, and salt. Stir for about a minute to release the spices’ aroma.
- Cancel Sauté. Add the drained dal and 1 cup (240 ml) water, stirring to submerge the lentils. Seal the lid and Pressure Cook on High for 4 minutes.
- Allow a natural pressure release for 10 minutes, then manually release any remaining pressure. Turn on Sauté (High) again and taste for salt.
- Add the green chilies and julienned ginger and sauté 1–2 minutes until remaining water evaporates and oil separates from the dal. Turn off the pot and stir in cilantro and lemon juice if desired. Serve warm with flatbread.
Stovetop
- Rinse and soak the dal in warm water for 30–60 minutes. Drain and set aside.
- Pulse onion, tomato, and garlic in a food processor or chop finely.
- Heat a medium-large deep skillet over medium-high heat. Add oil and the onion mixture and sauté 10–12 minutes until moisture evaporates and oil separates. Add a splash of water if needed to break down tomatoes.
- Add whole cloves, ground spices, and salt; stir for a minute. If spices stick, deglaze with 2 tbsp water. Add 1 3/4 cups boiling water and the strained dal. Bring to a boil, then reduce heat.
- Simmer covered on medium-low for 23–25 minutes, stirring once, until lentils are al dente and most water has evaporated. If still a bit firm, add 1/3 cup boiling water and continue 5–7 minutes until tender.
- Increase heat to high, add green chilies and ginger, and sauté 1–2 minutes until all water evaporates and oil separates. Remove from heat and fold in cilantro and lemon juice if using. Serve with roti, paratha, or naan.
Notes
*Use split (dhuli) urad dal, not whole urad. Split urad is ivory-colored and husked.
Optional: Stir in 1/2 tbsp butter at the end for a richer finish.
Calories: 346 kcal, Carbohydrates: 32 g, Protein: 13 g, Fat: 19 g, Fiber: 12 g