Dal Amritsari Recipe (Punjabi Langarwali Dal)
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.
Servings: 4 people
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.
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 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.
Add more water if the dal looks too thick. Check for salt and add more if needed.
Nutrition
Calories: 362kcal | Carbohydrates: 40g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 757mg | Potassium: 293mg | Fiber: 16g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 6mg
