amritsari dal or langarwali dal, how to make amritsari dal recipe

amritsari dal or langarwali dal

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.

the dal 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.

amritsari dal or langarwali dal

if you are looking for more punjabi recipes then do check dal bukharaamritsari chole, paneer butter masala, chole bhature, aloo paratha and bhindi masala.

langarwali dal or amritsari dal recipe below:

4.3 from 3 reviews
amritsari dal recipe | langarwali dal recipe
amritsari dal recipe - simple punjabi dal made with whole black gram and chana dal.
CUISINE: punjabi, indian
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
  1. rinse and soak the lentils in enough water overnight or for 4-5 hours.
  2. drain the soaked lentils. in a pressure cooker, add lentils, water and 1.5 tbsp each of chopped ginger and garlic.
  3. pressure cook till the lentils are cooked and soft. with a back of a wooden spoon, mash some of the lentils.
  4. heat oil or butter in a small pan. add the chopped onions. saute till light brown.
  5. then add the remaining ½ tbsp of the chopped ginger and garlic, along with the chopped chilies.
  6. saute till the onion becomes golden.
  7. add the tomatoes and saute till the oil starts to leave the sides of the mixture.
  8. pour this mixture along with the oil in a the cooked lentils.
  9. stir and add salt. simmer for 4-5 minutes or more till the amritsari dal thickens.
  10. while simmering if the dal looks more thick, than you can stir in some water and continue to simmer.
  11. serve amritsari dal garnished with mint leaves and topped with some butter.

{ 30 Responses }

  1. Garima says

    Wow! Langar wali Dal! I agree with Your point that the Dals are such a staple in the North Indian cuisine. And surprisingly, every day the husbands need a new variety in the Dals too. And here I am with this recipe in my hands. I’m definitely going to try this. Hope it turns out to be as good as the ones served in Langar. Will cook while playing shabad in the background. 😋

  2. siris says

    Hi Dassana, this dish is simple yet tasty but i wanted to know “what is chiffonade called in Hindi and Telugu??”.

  3. Satya says

    Hey Dassana
    First I love ur name and u have an awesome website. I have cooked so many items from here now i dont know on which one to leave a comment!
    Thank u so much for making cooking so easy!
    PS: i am a girl with a boy’s name 😛

    • says

      when you add dal to the cooker. that time also add the ginger-garlic. just add half or three fourth from the 2 tbsp of each mentioned. then add remaining when sauteing.

  4. raj says

    Are the mesurements for ginger and garlic supposed to be in teaspoons (tsp) or tablespoons (tbsp). I think you might have it incorrect for the amritsari dal recipe. nice website…

  5. Diya says

    Can this be made in a crockpot? If yes, should I still soak the dal overnight or can I let it cook for 4-5 hours in the crockpot itself?

  6. kanika says

    Hey dasanna i have become a regular at vegrecipesofindia and this one recipe is my all time favourite, sp. when the cook is on leave.
    YES 5 chillies is mandatory;)

    • says

      cook the soaked lentils in a deep pot or handi with about 8 to 9 cups of water. first bring to a boil and then simmer on a low flame. while simmering add some of the ginger and garlic and cover and cook the lentils.

  7. says

    I liked this recipe and also often make this dal with my years old family recipe but I have to admit that nothing tastes like the one you get in langaars in gurudwaaras. Same goes for the kadah prasad in gurudwaras. Have tried to replicate the recipe at home many times but cant get even close to it.. Guess it’s the prayers that make the food taste so yummy!

  8. says

    Love all kinds of punjabi dishes and this one is one of my favorites. 5 green chili, wow I think so I ll start with 1 😉 thanks for sharing Dassana.

    • says

      the 5 green chilis when i read the recipe, were even too much for me. but when i made with less number of chilis, the flavors did not come through. so i now i have stuck to adding 5 chilies every time i make this dal. it does taste too bland if one or two chilies are added. at least does not go well with the indian taste buds :-)