Amritsari Dal



Amritsari Dal
 
Amritsari Dal is a very famous Dal and is commonly served in Langar in Gurudwaras all around the world. It is cooked very slowly and is very tasty and mostly loved by people.
 
Amritsari Dal is also called as Langarwali Dal, its a slow cooked delicacy. However, traditionally the lentils are cooked and simmered in a pot. For best results, the lentils should be ideally cooked in a pot. so if you have the time and the patience to cook this slow cooked wonder in a pot, then please do so.
 
The Daal is made with oil, but when traditionally served, a dollop of butter is added on top and garnished with mint leaves. You can have the dal with rotis, naan or rice.
 
  
 
Recipe Type: Main Course
Cuisine: Punjabi, North Indian
Preperation Time:  4 Hours 
Cooking Time:  45 mins 
Total Time:  4 Hours and 45 Minutes
Serving: 3-4
 
Ingredients
(measuring cup used, 1 cup = 250 ml)
 
For Cooking the lentils:
 
1 cup whole black gram (urad dal)
¼ cup chana dal
4 to 4.5 cups water for pressure cooking the dals
 
For Tempering:
 
5 green chilies or as required (reduce the number of chilies if you want)
1 small onion, finely chopped, approx 3 tbsp chopped onions
1 small tomato, finely chopped, approx ¼ cup chopped tomatoes
2 tbsp finely chopped ginger/adrak
2 tbsp finely chopped garlic/lahsun
¼ tsp red chili powder/lal mirch powder (optional)
2.5 to 3 tbsp peanut oil or any vegetable oil
6-7 mint leaves, chopped or chiffonade for garnishing
Salt as required
 
Instructions
 
Rinse and soak the lentils in enough water overnight or for 4-5 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.
 
Heat oil or butter in a small pan. add the chopped onions. saute till light brown.
 
Then add the remaining ½ tbsp of the chopped ginger and garlic, along with the chopped chilies.
 
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. simmer for 4-5 minutes or more till the amritsari dal thickens.
 
While simmering if the dal looks more thick, than you can stir in some water and continue to simmer.
 
Serve amritsari daal garnished with mint leaves and topped with some butter.



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