Amritsari Dal

The heavenly combination of dal, butter, ghee and cream makes this a truly indulgent meal.

Course Main Course

Cuisine Indian, North Indian

Diet Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 320kcal

Author Richa

Clean, wash, and soak whole urad dal in water overnight. Drain the water. In a pressure cooker, add the soaked dal, 1 cup of onions, chopped ginger, salt, and 2 ½ cups of water.
Pressure cook the dal mixture over medium flame for 15 to 20 minutes until the urad dal is cooked. Allow the pressure to release naturally before opening the lid.
Mash the cooked dal and add fresh cream. Cook the dal on low flame for 10 minutes to thicken it. Set aside.
For tempering, heat oil and ghee in a small pan. Add the remaining onions, ginger-garlic paste, and green chillies. Sauté until the onions turn translucent. Add the chopped tomatoes and sauté for 3-4 minutes until the mixture starts releasing oil.
Stir in the chilli powder, turmeric powder, amchur, coriander powder, cumin seed powder, garam masala, and salt. Sauté for 2-3 minutes.
Add the tempering mixture to the dal and simmer for 5 minutes. Adjust the consistency by adding ¼ to ½ cup of water as needed.
Serve the dal garnished with fresh cream.

Make sure to clean, wash, and soak the whole urad dal in water overnight. Texture is really important in this recipe so make sure you don’t skip this step.

Mash the dal when it is cooked – this isn’t a common step when making most dals but we want this Amritsari Dal to be smooth and creamy. I just use a regular hand potato masher but you could use an immersion blender to do this as well.

The dal will thicken up more when you cook it on low flame with the key – a little bit of patience will go a long way here!