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34 Comments

  1. Dassana, I love all of your recipes, and so does my entire family. So authentic and delicious! It’s like the Indian food bible for us, we almost never use anything else.

    Your website really helps so many people, it’s a God send. I wish you a happy, healthy, and prosperous new year!5 stars

  2. Hey! I wanted to ask something if I don’t have much time to soak the lentils or just have 1/2hr so will that still b okay to cook?

  3. 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. ?

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

  5. 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 😛5 stars

    1. 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.

  6. 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…

  7. 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?

  8. 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;)

    1. 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.

  9. 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!

  10. 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.

    1. 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 🙂