By: Payal
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Amritsari dal is a rich and creamy dish known for its smoky flavour. It is made with a combination of sabut urad dal (whole black gram) and chana dal (split Bengal gram), infused with the authentic flavours of Punjab.
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This dal pairs beautifully with tandoori roti or lachha paratha. Here's a quick recipe for this delicious dish:
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1 cup sabut urad dal
¼ cup chana dal
½ tsp turmeric powder
Salt to taste
2 tbsp oil
2 tbsp ghee1-inch cinnamon stick
1 black cardamom
1 tsp cumin seeds
4–5 black peppercorns
1 tsp red chilli powder
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1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
1 tsp aamchoor (dry mango) powder
1 large onion, finely chopped
6–7 garlic cloves, finely chopped
2 tomatoes, finely chopped
2 green chillies, finely chopped
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Soak the urad dal and chana dal overnight (or for at least 4–5 hours).
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Add the soaked lentils to a pressure cooker with salt, turmeric, and 3 cups of water. Cook for 4 whistles.
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Allow the pressure to release naturally. Open the cooker and mash the lentils lightly.
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Heat oil and ghee in a pan. Add the cinnamon stick, black peppercorns, cumin seeds, and black cardamom. Let them crackle.
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Add the chopped onions and sauté until golden. Then add garlic and green chillies and fry for a few minutes.
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Add the chopped tomatoes and cook until soft. Add a little water if needed, then mix in the red chilli powder, cumin powder, coriander powder, and salt.
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Fry the spices until the oil separates. Add the cooked lentils to the masala and mix well.
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Let the dal simmer on a low flame for 15–20 minutes. Add water if required to adjust the consistency.
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Finish with garam masala and aamchoor powder. Garnish with fresh coriander and serve hot with tandoori roti or lachha paratha.
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For More Punjabi Recipes Click Here:
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