amritsari dal or langarwali dal recipe…. a post that has been in the drafts for four years…. i am not kidding. i had made this dal for the first time four years back. had taken the pics with my point & shoot camera and just did not update as the pics were not good. i made this dal again many times, but never took the pics. just last week, i made again and took the pics.
this dal is called as amritsari dal as its quite a popular dal made and served by a dhaba (roadside eatery) outside the golden temple in amritsar, punjab. for the first time i had made the dal with the recipe adapted from jigg’s kalra book – prashad cooking with indian masters (India | US).
i have stuck to this recipe for many years now. i have almost followed the recipe to the tee, apart from using a little bit of red chili powder and a little more oil.
the amritsari dal is made from two lentils – whole black gram (sabut urad dal) and spilt bengal gram (chana dal). there are no spice powders or spices added to the dal. a dal bursting with simple rustic flavors and subtle sweetness. the next day the dal tastes even more better like the way dal makhani tastes. this dal does have a faint resemblance to dal makhani though.
this amritsari dal is also called as langarwali dal. its a slow cooked delicacy. since i do not have the luxury of time to do slow cooking, i use pressure cooker for cooking the lentils. 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. another slow cooked dal which is quite popular is this dal bukhara recipe. you can also have a look at these two recipes from amritsar – amritsari chole and amritsari paneer tikka.
langarwali dal or amritsari dal recipe below:
- 1 cup whole black gram (urad dal)
- ¼ cup chana dal
- 4 to 4.5 cups water for pressure cooking the dals
- 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, finely chopped, approx ¼ cup chopped tomatoes
- 2 tablespoon finely chopped ginger (adrak)
- 2 tablespoon finely chopped garlic (lahsun)
- ¼ teaspoon red chili powder (lal mirch powder) - optional
- 2.5 to 3 tablespoon peanut oil or any vegetable oil
- 6-7 mint leaves, chopped or chiffonade for garnishing
- salt as required
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 1/2 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 dal garnished with mint leaves and topped with some butter.