Amritsari Dal Recipe: A Hearty Punjabi Delight
Amritsari Dal is a rich and flavorful vegetarian dish from the heart of Punjab, India. This comforting lentil dish is known for its robust flavors, created by combining black urad dal (whole black lentils) and chana dal (Bengal gram). The dish is often served with warm, fluffy Ajwain Puri and a side of Dubki Wale Aloo, making for a perfect Punjabi lunch. Here’s how to make this classic dal recipe that’s sure to leave you satisfied.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Whole) | 1 cup |
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| Onion (finely chopped) | 1 medium |
| Tomato (finely chopped) | 1 medium |
| Green Chillies (finely chopped) | 2 |
| Ginger (grated) | 1 inch |
| Garlic (finely chopped) | 2 cloves |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Salt | To taste |
| Sunflower Oil | As required |
Preparation Time:
- 10 minutes
Cooking Time:
- 30 minutes
Total Time:
- 40 minutes
Servings:
- 4 servings
Cuisine:
- Punjabi
Course:
- Lunch
Diet:
- High Protein Vegetarian
Instructions:
Step 1: Prepare the Dals
Start by rinsing and soaking the black urad dal and chana dal in water for at least 4 to 5 hours, or ideally, overnight. This will help soften the dals, allowing them to cook faster and absorb the flavors better.
Step 2: Cook the Dals
- Heat a teaspoon of sunflower oil in a pressure cooker.
- Add the soaked dals to the cooker, along with half of the chopped tomatoes, 1/2 teaspoon of turmeric powder, 3 cups of water, and salt to taste.
- Stir well to combine all the ingredients.
- Close the pressure cooker lid and cook the dal for about 4 to 5 whistles, or until the dals are soft and well-cooked.
- Turn off the heat and let the pressure release naturally. This helps retain the softness and moisture in the dal.
Step 3: Prepare the Masala (Spice Mix)
- In a separate heavy-bottomed pan, heat a little more oil.
- Add finely chopped onions, grated ginger, and garlic. Sauté them for a few minutes until the onions become soft and translucent.
- Next, add the chopped green chillies, remaining tomatoes, and all the dry spices—red chili powder, garam masala powder, and ajwain (carom seeds).
- Cook this masala until the tomatoes soften and the oil begins to separate from the spices, indicating the spices are well-cooked.
Step 4: Combine the Dal with the Masala
- Add the cooked dal to the pan with the masala. Stir well to combine everything, ensuring the dal is well coated with the spice mixture.
- Adjust the consistency of the dal by adding water, depending on whether you prefer it thicker or more soupy.
- For a smoother texture, lightly mash the dal with the back of your spoon to give it a creamy, mushy consistency.
Step 5: Simmer the Dal
- Cover the pan and simmer the dal for about 10 minutes, allowing the flavors to meld together.
- Stir occasionally and check for seasoning. Add more salt or water if needed.
Step 6: Garnish and Serve
- Once done, stir in freshly chopped coriander leaves for a burst of freshness and color.
- Serve the Amritsari dal hot, ideally with Ajwain Puri (carom seed flatbread) and a side of Dubki Wale Aloo (spiced potato curry) for a truly fulfilling meal.
Serving Suggestions:
Amritsari Dal is traditionally served with Ajwain Puri, which complements the spices of the dal with its soft, slightly tangy flavor. Pair it with Dubki Wale Aloo, a potato dish that perfectly balances the richness of the dal. This hearty meal is perfect for lunch and will leave you feeling both nourished and satisfied.
Pro Tips:
- Soaking the Dal: Ensure the dals are soaked long enough to allow for even cooking. This step also helps reduce cooking time, making it easier to prepare.
- Consistency: Adjust the dal’s consistency based on your preference. Some prefer a thick dal, while others like it more soupy.
- Spices: If you prefer a more intense flavor, you can increase the quantity of garam masala or red chili powder.
- Pressure Cooker Tip: If you don’t have a pressure cooker, you can also cook the dal in a regular pot, but it will take longer to cook (around 45 minutes to 1 hour).
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~15 g |
| Carbohydrates | ~40 g |
| Fat | ~7 g |
| Fiber | ~12 g |
| Sodium | ~300 mg |
| Cholesterol | 0 mg |
Amritsari Dal is a wholesome, protein-packed meal that’s perfect for anyone looking to enjoy traditional Punjabi cuisine. Whether you’re a seasoned cook or a beginner, this dish is sure to bring warmth and comfort to your dining table.
