What is Mian Jee Ki Daal?
Mian Jee Ki Daal is the signature dish of the famous Mian Jee Restaurant located in Lalamusa, Pakistan. This isn’t your average lentil soup; it is a masterclass in Punjabi comfort cooking, known for its velvety consistency and soul-warming flavor.
Why It’s Special
The secret to its success lies in two main things:
- The Triple-Lentil Blend: Most dals use one or two pulses, but this recipe uses a precise mix of three different lentils (typically Chana, Moong, and Masoor). This combination creates a unique texture where some lentils melt away into a thick gravy while others keep a slight bite.
- The Desi Ghee Factor: To get the authentic taste, Desi Ghee (clarified butter) is non-negotiable. It provides a tempting, rich finish and a glossy appearance that vegetable oil simply cannot replicate.
Pro-Tip
If you want to recreate that exact roadside magic at home, do not skimp on the fat! The final “Tadka” (tempering) of sizzling spices in pure Desi Ghee is what brings the whole dish to life. Serve it hot with buttery tandoori roti or steamed cumin rice for the full experience.
Mian Jee Ki Daal Recipe
Ingredients
- Dal chana 1/2 cup (soak for 1 hour)
- Dal masoor 1/2 cup (soak for 1 hour)
- Dal mash 1/2 cup (soak for 1 hour)
- Onion 2 (sliced)
- Desi ghee 1 cup
- Yogurt 1/2 cup
- Ginger garlic paste 1 tbsp
- Green chilies 4-5 (sliced)
- Salt 1 tsp or to taste
- Black pepper powder 1 tsp
- Sokha dania (dry coriander powder) 1 tsp
- Red chili powder 1 tbsp
- Cumin (zeera) 1 tsp
- Sokhi methi (dry fenugreek) 1 tsp
- Garam masala powder 1 tbsp
Instructions
- Add all dals (lentils) to a cooking pan. Add water and turmeric and boil until soft. Keep aside.
- Fry sliced onion in a little oil, grind it, and keep aside.
- Heat up 1/2 cup ghee in the cooking pan.
- Add ginger-garlic paste and sliced green chili and saute for 20 seconds.
- Now add red chili powder, garam masala powder, black pepper powder, cumin powder, dry coriander powder.
- Stir continuously.
- Add yogurt and cook for a minute or until oil separates.
- Then add fried onion and bhoonfyingig nicely.
- Now add boil lentils in masala, mix well, add salt and cook on slow heat.
- Mash lentils with a spoon. It should be in thick consistency.
- Cook it on slow heat for about 5 minutes.
- At the end sprinkle sokhi methi and garam masala powder.
- Simmer for 2-3 minutes.
For Baghar
Heat up the remaining 1/2 cup ghee in a saucepan and add 3-4 sliced green chilies. Stir fry for 5 seconds and pour over dal. Serve.
