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.
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 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
- 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 dal garnished with mint leaves and topped with some butter.