Amritsari Dal Recipe: A Hearty Punjabi Delight
Amritsari Dal is a warm, flavorful, and comforting dish that brings the richness of Punjabi cuisine right to your table. Traditionally a winter food, this hearty lentil dish is made with a blend of black urad dal (whole black lentils) and chana dal (Bengal gram lentils). It’s cooked in a pressure cooker, resulting in soft, creamy dal, and then tempered with an aromatic mix of spices, onions, ginger, and garlic. The final touch is the burst of flavor from garam masala, red chili powder, and cinnamon stick, giving this dish a unique and mouth-watering taste. Perfect for a wholesome lunch, Amritsari Dal is best enjoyed with a side of Ajwain Puri and Dubki Wale Aloo for an authentic Punjabi meal.
Recipe Summary
- Cuisine: Punjabi
- Course: Lunch
- Diet: High Protein Vegetarian
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving Size: Serves 4
- Difficulty Level: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Whole) | 1 cup |
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| Onion (finely chopped) | 1 large |
| Tomato (finely chopped) | 1 medium |
| Green Chillies (finely chopped) | 2 |
| Ginger (grated) | 1-inch piece |
| 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 piece |
| Salt | To taste |
| Oil | As required (for cooking) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Fat | 4 g |
| Fiber | 8 g |
| Sodium | 350 mg |
| Cholesterol | 0 mg |
Instructions
Step 1: Prepare the Dal
- Start by rinsing and soaking the black urad dal and chana dal in water for at least 4 to 5 hours or preferably overnight for better cooking results.
- In a pressure cooker, heat 1 teaspoon of oil. Add the soaked dals to the cooker, followed by half of the chopped tomatoes, 1/2 teaspoon of turmeric powder, 3 cups of water, and salt to taste.
- Close the lid of the pressure cooker and cook the dal for 4 to 5 whistles or until the dal becomes soft and cooked through.
- Once done, allow the pressure to release naturally before opening the cooker.
Step 2: Prepare the Masala
- For the tempering, heat a bit of oil in a heavy-bottomed pan over medium heat.
- Once the oil is hot, add the finely chopped onions, grated ginger, and chopped garlic. Sauté for 3-4 minutes until the onions turn tender and translucent.
- Add the green chillies and the remaining chopped tomatoes to the pan. Stir and cook until the tomatoes soften and break down.
- Now, add the red chili powder, garam masala powder, and the cinnamon stick. Stir well to mix the spices into the tomato mixture. Allow it to cook for a couple of minutes, letting the spices release their full flavors.
Step 3: Combine and Simmer
- Once the masala is well-cooked, add the pressure-cooked dal into the pan. Stir the dal into the masala mixture and cook for about 5 minutes to let the flavors meld together.
- If the dal is too thick, add a little water to adjust the consistency to your liking.
- Lightly mash the dal with the back of a spoon to achieve a slightly mushy texture.
- Let the dal simmer on low heat for about 10 minutes, allowing the flavors to develop further.
Step 4: Garnish and Serve
- Once the dal has simmered, check the seasoning and adjust salt if necessary.
- Stir in some chopped coriander leaves for a fresh, herby touch.
- Serve the Amritsari Dal hot, accompanied by Ajwain Puri and Dubki Wale Aloo for an authentic Punjabi lunch experience.
Tips for the Best Amritsari Dal
- Soaking the Dal: Soaking the dal for several hours or overnight helps soften the lentils, ensuring they cook faster and become creamy.
- Adjusting Consistency: Depending on your preference, you can adjust the consistency of the dal by adding more or less water while simmering.
- Spice Levels: Adjust the amount of green chillies and red chili powder according to your spice tolerance. Amritsari Dal is typically mildly spicy but can be adjusted to suit your taste.
- Cooking Time: If you’re short on time, you can skip the soaking step and pressure cook the dal a little longer (around 8-10 whistles). However, soaking ensures a softer texture.
- Garam Masala: If you don’t have garam masala, you can make your own using cumin, coriander, cardamom, cloves, and cinnamon.
Serving Suggestions
Amritsari Dal pairs beautifully with Ajwain Puri (crispy, puffed Indian bread) and Dubki Wale Aloo (spicy potato curry). This combination makes for a comforting and filling lunch, perfect for a winter day or any time you crave a wholesome meal. You can also serve the dal with steamed rice or roti for a complete meal.
Amritsari Dal is a true reflection of the rich culinary tradition of Punjab. With its blend of earthy lentils, bold spices, and aromatic tempering, this dish is sure to be a hit at your next lunch. Enjoy the warmth and richness of this authentic Punjabi recipe!
