Dal Amritsari Recipe (Punjabi Langarwali Dal)
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Dal Amritsari is a classic Punjabi lentil dish made with whole black urad dal and chana dal, simmered until creamy and finished with ghee, ginger, garlic, green chilies, and mild spices. It is also known as Langarwali dal, and it is closely associated with the food traditions of Amritsar and Punjabi langar-style cooking. This recipe is hearty, rustic, and deeply satisfying, and it tastes excellent with roti, naan, paratha, or steamed rice.
Table of Contents
In my home, dal is made every day for lunch along with a dry sabji and raita. From my Dhaba-Style Dal Tadka, homestyle toor dal, and Andhra style Tomato Pappu, lentils make regular appearances in my kitchen, and for good reason! They’re full of protein, wonderfully nourishing, and endlessly versatile.
This Dal Amritsari is another gem in that lineup. It’s rustic yet elegant, with a deep, earthy aroma and a smooth, creamy texture.
Unlike many spiced lentil dishes, this Amritsari style dal relies on a simple tempering and the lentils’ natural creaminess for flavor. The dish is often described as langarwali dal because it is inspired by the style of dal served in langar traditions. If you are not aware what langar is, it is a community kitchen in a Sikh gurdwara where free meals are served to everyone, regardless of background or status.
My recipe for Amrisari Dal is so delicious that I end up making it at least once a week. Give this recipe a go next time you’re craving something homely yet luxurious, it’s simplicity at its best.
Ingredients
To Cook The Lentils
- Whole urad dal (black gram)and chana dal: This lentil dish is made using a mix of whole black urad and chana dal. These two lentils give this dal its signature texture and creaminess.
- Others – the dal is cooked with ginger, garlic, salt, and turmeric powder.
For The Tempering
- Ghee – The cooked dal is tempered in ghee, which adds richness.
- Fresh Ingredients – Red onions, ginger, garlic, green chilies, and tomatoes are used to flavor the dal Amritsari.
- Spice Powders – You will need Kashmiri red chili powder, coriander powder, dry mango powder (amchur), and garam masala.
- Others – You will also need cumin seeds, cinnamon, and cilantro (fresh coriander).
How To Make Dal Amritsari
Prepare The Lentils
Step 1: Rinse and soak 1 cup whole urad and ¼ cup chana dal overnight.
Cook The Lentils
Step 2: Drain and add the lentils to a pressure cooker with 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped ginger, 1 teaspoon salt, ½ teaspoon turmeric powder, and 3 cups water. Secure the lid.
Step 3: Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 20 minutes. Remove the cooker from the heat and let the pressure release naturally. Open the lid and mix the dal well.
To cook the lentils in an Instant Pot, follow the steps until adding the water to the pot. Add 2 cups of water instead of 3 cups. Secure the lid. Press PRESSURE COOK and set the timer to 20 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes. Now release the pressure manually and open the lid.
Temper The Dal
Step 4: Heat 4 tablespoon ghee in a pan over medium-high heat. Once the ghee is hot, add 1-inch piece of cinnamon and 1 teaspoon cumin seeds, and let them crackle for 4-5 seconds.
Step 5: Add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, and ½ cup chopped red onion, and fry until onions are slightly browned, stirring frequently.
Step 6: Now add 2-3 green chilies (slit in half) and 1 cup of chopped tomatoes, and fry for 5-6 minutes. Mash the tomatoes with the back of the ladle when cooking.
Step 7: Add 1 teaspoon Kashmiri red chilli powder, 1 teaspoon dry mango powder, 1 teaspoon coriander powder, and ½ teaspoon garam masala, and fry for 30-40 seconds.
Step 8: Now add the dal to the pan and mix well. Reduce the heat to low. Cook the dal for 20-25 minutes, mashing it with the back of a ladle frequently. This is key to the creamy texture.
Add more water if the dal looks too thick. Check for salt and add more if needed.
Step 9: Garnish with 1 tablespoon chopped cilantro (fresh coriander) and serve hot.
Pro Tips By Neha
- Always soak your lentils overnight for optimal texture.
- Don’t rush. Even after pressure cooking, simmering is essential.
- Use fresh lentils, because older lentils can take longer to cook and may not develop the same texture.
- Do not overload the dish with spices, since this Dal Amritsari recipe is meant to taste rustic, simple, and balanced.
- A small finishing dollop of butter or ghee adds richness and helps the dish feel more authentic.
- The dal thickens as it cools, so keep it a bit runny while simmering.
Dal Amritsari FAQs
Yes, just skip adding these ingredients and keep the rest of the recipe the same.
Dal Amritsari is usually simpler, lighter on cream, and more focused on whole urad and chana dal, while dal makhani is typically richer and more buttery. Both are creamy North Indian lentil dishes, but their flavor profiles and preparation styles differ.
Yes, just use oil in place of ghee to make this recipe vegan.
To give the dal a smoky flavor, add Dhungar (charcoal-smoke infusion). Heat a small piece of charcoal over direct flame until red-hot. Place it in a small steel bowl and set the bowl inside the cooked dal. Pour 1 teaspoon of ghee over the charcoal, it will immediately release smoke. Quickly cover the pot with a lid and let the smoke infuse for 2–3 minutes. Remove the bowl carefully and discard the charcoal.
Store dal Amritsari in a clean, airtight container in the fridge once completely cooled. It keeps well for about 2–3 days. For longer storage, freeze it for up to a month. Reheat gently with a splash of water to adjust the thickness.
Serving Suggestions
There’s nothing quite like a scoop of this dal Amritsari with soft butter naan, fluffy jeera rice, or warm rotis. For the ultimate comfort platter, pair it with some bhindi masala, laccha onions, and a spoonful of green chutney.
When I’m hosting guests, I love to build a full North Indian spread with this dal, tandoori chicken, basmati rice, and lachha paratha, the kind of meal that always earns you a table full of smiles.
Other Dal Recipes We Recommend
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Dal Amritsari Recipe (Punjabi Langarwali Dal)
Ingredients
To Cook The Lentils
- 1 cup whole urad
- ¼ cup chana dal
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon salt
- ½ teaspoon turmeric powder
For The Tempering
- 4 tablespoons ghee
- 1 inch piece of cinnamon
- 1 teaspoon cumin seeds
- ½ cup chopped red onions
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 2-3 green chilies (slit in half)
- 1 cup chopped tomatoes
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon dry mango powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 tablespoon chopped cilantro (fresh coriander)
Instructions
Prepare The Lentils
- Rinse and soak whole urad and chana dal overnight.
Cook The Lentils
- Drain and add the lentils to a pressure cooker with garlic, ginger, salt, turmeric powder, and 3 cups of water. Secure the lid.
- Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 20 minutes.
- Remove the cooker from the heat and let the pressure release naturally. Open the lid and mix the dal well.
Temper The Lentils
- Heat the ghee in a pan over medium-high heat. Once the ghee is hot, add cinnamon and cumin seeds, and let them crackle for 4-5 seconds.
- Add ginger, garlic, and onion, and fry until onions are slightly browned, stirring frequently.
- Now add green chilies and tomatoes, and fry for 5-6 minutes. Mash the tomatoes with the back of the ladle when cooking.
- Add chilli powder, dry mango powder, coriander powder, and garam masala, and fry for 30-40 seconds.
- Now add the dal to the pan and mix well. Reduce the heat to low. Cook the dal for 20-25 minutes, mashing it with the back of a ladle frequently. This is key to the creamy texture.
- Garnish with cilantro and serve hot.
