langarwali dal recipe with step by step photos. this amritsari dal is simple and tasty punjabi dal made with whole black gram and split chickpea (chana dal).
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 amritsari with the recipe adapted from jigg’s kalra book – “prashad cooking with indian masters” .
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 dal amritsari 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 a 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 that is quite popular is this dal bukhara.
the langarwali 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.
how to make langarwali dal
preparing the lentils:
1. rinse 1 cup of whole black gram (urad dal) a couple of times in water.
2. soak them in enough water overnight or for 4 to 5 hours.
3. similarly rinse bengal gram (chana dal or split chickpea) a couple of times in water and soak them in enough water for 4 to 5 hours, you can soak both the lentils together or soak separately. i have soaked them separately to show each lentils texture in the photo.
4. drain the soaked lentils. in a pressure cooker add both the soaked dals.
5. next add 1.5 tablespoons of chopped ginger and 1.5 tablespoons of chopped garlic.
6. pour 4 to 4.5 cups of water or as required.
7. pressure cook till the lentils are cooked and soft.
8. then with a back of a wooden spoon, mash some of the lentils.
making tempering for langarwali dal
9. measure and keep all the ingredients ready for the tempering.
10. heat 2.5 to 3 tablespoon oil or butter in a small pan. i have used butter but you can use oil as well.
11. add 1 small sized finely chopped onion.
12. saute till it begins to light brown.
13. then add the remaining ¼ tablespoon of chopped ginger and ¼ tablespoon of chopped garlic.
14. also add 5 chopped green chilies or add as required.
15. stir and mix well.
16. saute till the onion becomes golden.
17. add 1 small sized chopped tomato.
18. mix well.
19. add ¼ teaspoon red chili powder now if using. addition of red chili powder is optional.
20. stir well and saute till the tomatoes soften and oil starts to leave the sides of the mixture.
21. pour this tempering mixture along with the oil in the cooked lentils.
22. stir well.
23. add salt as required and mix well.
24. simmer for 4 to 5 minutes or more till the dal thickens.
25. while simmering if the dal looks more thick, then you can add some water.
26. continue to simmer. this dal amritsari will thicken more once it cools down.
27. garnished with 6 to 7 whole or chopped mint leaves.
28. top the dal with some butter.
29. serve dal amritsari warm with rotis, naan or tandoori roti or plain paratha or butter naan or steamed rice or jeera rice.
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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.