Amritsari Sookhi Dal Recipe
Amritsari Sookhi Dal is a simple yet flavorful dish from the heart of Punjab, known for its earthy spices and comforting texture. This dish features black urad dal (split) simmered with aromatic tempering, onions, tomatoes, and spices, creating a rustic, nutritious, and hearty meal. Perfect for a weekday dinner, it pairs beautifully with soft phulkas (Indian flatbreads) and a side of cooling boondi raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Split) | 1/2 cup |
| Onions (thinly sliced lengthwise) | 2 |
| Tomatoes (finely chopped) | 2 |
| Green Chillies (finely chopped) | 3 |
| Ginger (grated) | 1/2 inch |
| Coriander (Dhania) Leaves (finely chopped) | 1/2 cup |
| Salt | To taste |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Coriander (Dhania) Leaves (finely chopped) | 1/4 cup |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Punjabi
Course: Dinner
Diet: Vegetarian
Instructions
-
Prepare the Dal
Begin by thoroughly washing the black urad dal (split) under cold water. Rinse the dal three times to remove any impurities. Once rinsed, soak the dal in enough water for 30 minutes. This softens the dal and ensures it cooks evenly. -
Tempering the Spices
Heat a kadai or wok on medium heat and add the sunflower oil. Once the oil is hot, add the ajwain (carom seeds), cumin seeds (jeera), and a pinch of asafoetida (hing). Let the seeds splutter, releasing their aromas into the oil. This step is the base of the dal’s flavor. -
Cooking the Onions and Chilies
Add the finely chopped green chilies and grated ginger to the hot oil. Sauté for a minute before adding the sliced onions. Sprinkle a pinch of salt to help the onions soften quickly. Continue to cook the onions until they turn translucent and begin to caramelize, about 5 minutes. -
Adding Tomatoes and Spices
Once the onions are cooked, add the finely chopped tomatoes. Stir in the red chili powder, coriander powder, and turmeric powder. Cook the mixture over low to medium heat, allowing the tomatoes to soften and break down into a thick paste. This should take around 5-7 minutes. -
Incorporating the Dal
After the tomato-spice mixture has cooked down and is slightly mushy, drain the soaked urad dal, reserving the water. Add the dal to the pot along with the water used for soaking. Stir to combine everything evenly. -
Simmering the Dal
Cover the kadai with a lid and allow the dal to cook for about 10-15 minutes on low heat. The dal will absorb the flavors and the water will reduce. Stir occasionally and check the consistency. If you prefer a drier dal, let the excess water evaporate completely. If you like it a little more moist, add a splash of water and cook for a few more minutes. -
Finishing Touches
Once the dal is cooked and the excess water has evaporated (if desired), turn off the heat. Garnish the dal generously with freshly chopped coriander leaves. The bright green coriander adds a burst of freshness to the earthy dal. -
Serving
Amritsari Sookhi Dal is now ready to serve! Pair it with warm phulkas (Indian flatbreads) and a side of cool boondi raita for a complete Punjabi meal. This dal also makes a delicious side dish with rice.
Tips for the Perfect Amritsari Sookhi Dal
- Soaking the Dal: Ensure the dal is soaked for at least 30 minutes. This softens the grains and helps them cook faster, reducing overall cooking time.
- Tempering: The tempering process is key to infusing the dal with bold, aromatic flavors. Be sure to allow the spices to release their fragrance in the hot oil before proceeding to the next step.
- Adjusting Consistency: You can adjust the dal’s consistency based on your preference. For a drier version, allow the water to cook off completely. For a slightly moist dal, add a splash of water while cooking.
- Accompaniments: This dal pairs wonderfully with boondi raita (a yogurt-based side dish with crispy chickpea flour balls) and phulkas or jeera rice for a satisfying meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~30g |
| Protein | ~10g |
| Fat | ~5g |
| Fiber | ~7g |
| Sodium | ~300mg |
| Iron | ~2mg |
Amritsari Sookhi Dal is a hearty, satisfying dish that not only fills you up but also nourishes with wholesome ingredients. It’s a wonderful choice for a light yet flavorful dinner, and it’s sure to impress anyone who enjoys authentic Punjabi comfort food. Try this recipe for a taste of Punjab right in your own kitchen!
