Amritsari Dal | Langarwali Dal
The Dal Amritsari is a delicious and uncomplicated lentil curry hailing from Punjabi gastronomy. It's crafted using whole black gram and split black chickpea (chana dal), resulting in a flavorful dish.
Ingredients
For Cooking The Lentils
- 1 cup whole black gram (sabut urad dal)
- ¼ cup spilt bengal gram (chana dal or split hulled black chickpea)
- 4 to 4.5 cups water for pressure cooking the dals
For Tempering Amritsari Dal
- 2 to 3 green chilies or as required (reduce the number of chilies if you want)
- 1 small to medium-sized onion finely chopped, approx ¼ to ⅓ cup chopped onions
- 1 small to medium-sized tomato chopped, approx ¼ to ⅓ cup chopped tomatoes
- 2 tablespoon finely chopped ginger
- 2 tablespoon finely chopped garlic
- ¼ teaspoon red chili powder – optional
- 2.5 to 3 tablespoon Butter or any neutral flavored oil or ghee
- 6 to 7 mint leaves chopped or chiffonade for garnishing
- salt as required
Instructions
Cooking Lentils
- Rinse and soak the lentils in enough water overnight or for 4 to 5 hours.
- Drain the soaked lentils. In a 3 litre stovetop pressure cooker, add lentils, water, 1.5 tablespoons of chopped ginger and 1.5 tablespoons of chopped garlic.
- Pressure cook the lentils for 15 to 18 minutes on medium to medium-high heat until they are softened thoroughly. When the pressure falls down on its own in the cooker then only open the lid.
- With a back of a wooden spoon, mash some of the lentils. This helps to thicken the consistency.
Making Langarwali Dal
- Heat oil or butter in a small pan. Add the chopped onions. Saute till light brown stirring often.
- Then add the remaining ½ tablespoon of chopped ginger and ½ tablespoon of chopped garlic, along with the chopped chilies. Stir and mix well.
- Saute till the onions becomes golden.
- Add the tomatoes and saute till the oil starts to leave the sides of the mixture.
- Pour this sauteed onion-tomato mixture along with the oil into the cooked lentils.
- Stir and mix very well. Add salt as required. Simmer for 4 to 5 minutes or more till the dal thickens.
- While simmering if the dal amritsari looks more thick, then you can stir in some water and continue to simmer. Stir at intervals so that the dal does not stick to the bottom of the cooker.
- Once done, then garnish with 6 to 7 chopped mint leaves or 1 to 2 tablespoons of chopped coriander leaves.
- Top the dal with some butter as needed. Serve dal amritsari garnished with mint leaves.
Nutrition
Calories: 285kcalCarbohydrates: 39gProtein: 15gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 388mgPotassium: 157mgFiber: 15gSugar: 3gVitamin A: 579IUVitamin C: 13mgCalcium: 81mgIron: 5mg
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