This amritsari dal is simple and tasty Punjabi dal made with whole black gram and split chickpea (chana dal).
For Cooking The Lentils
- 1 cup whole black gram (sabut urad dal)
- ¼ cup spilt bengal gram (chana dal or split chickpea)
- 4 to 4.5 cups water for pressure cooking the dals
For Tempering Amritsari Dal
- 5 green chilies or as required (reduce the number of chilies if you want)
- 1 small onion, finely chopped, approx 3 tablespoon chopped onions
- 1 small tomato, chopped, approx ¼ cup chopped tomatoes
- 2 tablespoon finely chopped ginger
- 2 tablespoon finely chopped garlic
- ¼ teaspoon red chili powder - optional
- 2.5 to 3 tablespoon butter or peanut oil or any vegetable oil
- 6 to 7 mint leaves, chopped or whole or chiffonade for garnishing
- salt as required
- Rinse and soak the lentils in enough water overnight or for 4 to 5 hours.
- Drain the soaked lentils. In a pressure cooker, add lentils, water and 1.5 tbsp each of chopped ginger and garlic.
- Pressure cook till the lentils are cooked and soft.
- With a back of a wooden spoon, mash some of the lentils.
Making Langarwali Dal
- Heat oil or butter in a small pan. Add the chopped onions. Saute till light brown.
- Then add the remaining ½ tablespoon of the chopped ginger and garlic, along with the chopped chilies. Stir and mix well.
- Saute till the onion becomes golden.
- Add the tomatoes and saute till the oil starts to leave the sides of the mixture.
- Pour this mixture along with the oil in a the cooked lentils.
- Stir and add salt as required. Simmer for 4 to 5 minutes or more till the dal thickens.
- While simmering if the dal amritsari looks more thick, then you can stir in some water and continue to simmer.
- Once done, then garnished with 6 to 7 whole or chopped mint leaves.
- Top the dal with some butter. Serve dal amritsari garnished with mint leaves and topped with some butter.
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