Monday, 4 August 2014

Dal Amritsari

Dal Amritsari is a popular Punjabi dal that is served in Langar ( a community feast) at Gurudwara. This dal is made with whole black gram (sabut urad dal ) and Split Bengal gram (channa Dal ). Lentils are soaked over night and then simmered until they are cooked through. Ideally this dal is slow cooked for hours in huge pots. However I cooked the lentils in pressure cooker.Dal is best served with roti / naan or rice.




  • 1 Cup Whole Black gram ( Sabut Urad Dal )
  • 1/4 Cup Channa Dal
  • 2 Tablespoon Vegetable Oil
  • 1 Medium sized onion chopped finely
  • 1/2 inch Fresh Ginger julienned
  • 10 mint leaves
  • 1 Green Chilli slit in the middle
  • 1 Medium sized tomato chopped finely
  • 1/2 Teaspoon Red Chilli Powder
  • 1/4 Teaspoon Turmeric Powder
  • Salt to taste 


1. Wash Lentils and soak them overnight or atleast for 6 hours in plenty of water 


2. Next day , drain the water completely and add the lentils to the pressure cooker. Add salt to taste and a big pinch of turmeric powder and 2 and 1/2 cups of water and pressure cook for 2 whistles. You should be able to mash the cooked lentils easily with spoon or potato masher
3. In a pan, heat oil. When the oil is hot, add mint leaves, ginger, green chilli and the onions and fry until the onions are golden



4. Then add chopped tomatoes and fry nicely until the tomatoes are mushy


5. Then add red chilli powder and remaining turmeric powder and give it a nice stir
6. Add the cooked lentils along with the remaining water to the pot and mix everything together. With the back of the spoon , mash the lentils slightly.

7. Simmer for 5 minutes until the dal thickens

8. Switch off the flame and serve dal as an accompaniment to naan/ roti


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