Try this high protein Amritsari Dal prepared with urad dal, chana dal, spices and a few more simple ingredients. It is best served with phulka or rice. Here is how to make it.
You can try a variety of Indian dal recipes, that can be served for your everyday meals – Dal Makhani, Shahi Dal, Dal Tadka, Moong Dal, Slow Cooker Dal Makhani, Bengali Masoor Dal, Cholar Dal, Masoor Dal, Dal Palak and Sultani Dal.
About This Recipe
Amritsari Dal, also known as “Langar Wali Dal” is a popular dal from Punjab prepared with urad dal, chana dal, spices and a few more simple ingredients. This dal is creamy, easy to make and is bursting with earthy and rustic flavours with a subtle sweetness.
Traditionally, it is slow cooked but due to the fast and busy lives now-a-day, I have shared easy and quick recipes with you.
Serve it hot with phulka, tawa paratha, naan or a simple bowl of steamed rice or jeera rice for a comforting meal. Do not forget to serve some sliced onions and lemon wedges on the side.
Dal – It uses a mix of whole urad dal and chana dal.
Ghee – Prepare this dal in ghee/clarified butter for a rich taste. If you want to make it vegan, you can use vegetable oil instead.
Spice powders – Spice up the dal with red chilli powder, dry mango powder, coriander powder, cumin powder and garam masala powder. You can adjust the spice powders according to your taste.
Others – Ginger, garlic, turmeric powder, cinnamon stick, cumin seeds, onion, green chillies, tomato and fresh coriander are other few ingredients that are used to make this dal.
You can adjust the amount of green chillies depending on your taste.
Serve Amritsari Dal with an Indian bread of your choice such as Naan, Tandoori Roti, Phulka, Tawa Paratha or any other of your choice. You can also serve a sabzi on the side for a filling and wholesome meal.
Due to its rich and creamy texture, it can also be a part of your festive/special occasion meals.
Amritsari Dal can be stored in an air tight container in the fridge for about 3-4 days. Reheat in a pan or microwave until nice and warm. Add in a little hot water to adjust the consistency, if you feel it has become a little dry after refrigeration.
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- 1 cup Whole Urad
- ¼ cup Chana Dal
- Salt (To taste)
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- ½ teaspoon Turmeric powder
For the tempering
- 4 tablespoon Ghee
- 1 inch stick Cinnamon
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- ½ cup Onion (Chopped)
- 2-3 Green chillies (Slit into halves)
- 1 cup Tomato (Chopped)
- 1 teaspoon Red chilli powder
- 1 teaspoon Dry mango powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala powder
- Fresh coriander (For garnishing)
- Wash the Urad dal and chana dal and add it in a pressure cooker along with 4 cups of water, salt, ginger, garlic and turmeric powder and pressure cook till dal is done. ( Approx one whistle on high heat and 3-4 whistles on low heat )
- Remove the cooker from heat and let the pressure release.
- Mash the dal using the back of the ladle.
- Heat ghee in a pan.
- Add cinnamon and cumin seeds and let them crackle for a few seconds.
- Add ginger, garlic and onion and fry until onions are slightly browned.
- Now add green chilies and tomato and fry for 2-3 minutes.
- Add little water if required.
- Add red chilli powder, dry mango powder, coriander powder, cumin powder and garam masala powder and fry for a few seconds.
- Now add the tempering in the dal and mix well.
- Garnish with fresh coriander.
- Serve hot with laccha paratha or Naan
Why do you say whole Urad Dal when it is whole Urad? Dal means split.
Sorry for the confusion. It’s whole Urad and not dal.
I made the Daal using your recipe, bahut acchi bani. aapko bahut dhanyavad hai.
Sun ke accha laga 🙂
Easy and delicious!
I don’t measure time in whistles so I cooked for 40 minutes.
Happy that you liked it 🙂
Can I soak the whole urad for few hours?
Yes sure, you can.