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5 from 1 vote

Amritsari Dal

Amritsari Dal is a thick, luxurious dal recipe that is tempered with spices and aromatics to create a dish that only needs some lachha paratha to mop it up.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian, North Indian
Diet: Vegetarian
Servings: 6 people
Author: Richa

Ingredients

  • 3/4 Cup Whole Urad Dal Black Lentils
  • 1 Cup Chopped Onions divided
  • 1 Teaspoon Chopped Ginger
  • Salt To Taste
  • 1 Tablespoon Oil
  • 1/4 Cup Fresh Cream + extra for garnishing
  • 1 Tablespoon Ghee
  • 2 Teaspoon Finely Chopped Garlic
  • 1 Teaspoon Finely Chopped Ginger
  • 1 Teaspoon Finely Chopped Green Chillies
  • 1/2 Cup Chopped Tomatoes
  • 1/2 Teaspoon Chilli Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Amchur Dry Mango Powder
  • 1/2 Teaspoon Coriander Powder
  • 1/2 Teaspoon Cumin Seed Powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 to 1 Cup Water

Instructions

  • Clean, wash, and soak whole urad dal in water overnight. Drain the water. In a pressure cooker, add the soaked dal, 1/2 cup of onions, chopped ginger, salt, and 2 1/2 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. Stir occasionally to ensure the bottom doesn't burn. Add more water if you feel the dal if too thick. Set aside.
  • For tempering, heat oil and ghee in a small pan. Add the remaining 1/2 cup of 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.

Video

Notes

  1. 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.
  1. 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.
  1. 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!
 

Nutrition

Calories: 173kcal | Carbohydrates: 17g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 234mg | Potassium: 106mg | Fiber: 6g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg