Dal Amritsari is a thick, healthy, protein rich gravy made using whole urad dal and chana dal that tastes great and gives nourishment for hours. It can be eaten with rice or naan. Here is how to make it.
Punjabi food is rustic, earthy and wholesome. The food prepared there is also meant to be robust, since the people of the region work hard with their hands in the fields and farms.
This dal is one such common preparation of Punjab. This lentil preparation is prepared from whole urad dal, which is slow cooked until it is creamy and flavorful.
Although modern cooking of this dal is done in cookers, the real taste and flavor can be experienced when cooked in earthen pots. This Amritsari dal goes well with a simple white rice, roti, Butter and Garlic Naan, Laccha Paratha or Zeera Rice.
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Dal Amritsari
Ingredients
- 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)
Instructions
- 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
