Ok Daal Mash

Origin & Heritage

Daal Mash has deep cultural roots, originating in Punjab, Pakistan. Passed down through generations, this savoury dish reflects the culinary expertise of the region.

It is often associated with family gatherings and celebrations, adding a touch of warmth and tradition to the dining table.

The Ingredients

What makes Ok Daal Mash special is its unique combination of ingredients,  "okra" (ladyfinger or bhindi) and "mash dal" (black gram lentils).

The contrast of okra's sliminess with the creamy consistency of mashed lentils creates a delightful symphony of flavours.

Unique Preparation

The magic of OK Daal Mash lies not only in its ingredients but also in its distinctive preparation. Okra is sautéed separately to maintain its crispiness and reduce sliminess.

The mash dal undergoes slow cooking, absorbing the spices and herbs' flavours. The artful combination results in a dish with a perfect balance of textures and tastes.

Spices & Aromatics

Daal Mash by OK's spice profile adds to its uniqueness. A blend of aromatic spices, including cumin, coriander, turmeric and garam masala, creates a flavorful medley.

Green chillies provide subtle heat, and asafoetida adds earthy undertones, enhancing the overall dining experience.

Versatility & Accompaniments

Beyond being a standalone dish, Ok Daal Mash is versatile, pairing well with various accompaniments. It complements both rice and flatbreads, making it a staple in diverse culinary settings.

Whether served with steamed basmati rice or warm rotis, the dish adapts effortlessly to different dining preferences.