Dal Amritsari

Dal Amritsari is a dal from the city of Amritsar in North India. Prepared with Urad dal, this dal is ready in a jiffy when cooked in a pressure cooker, without compromising on the taste. A tadka is prepared for this dal with tomatoes onions and a blend of Punjabi spices. No Punjabi dal is complete without the use of some Punjabi garam masalas. Serve hot garnished with some chopped coriander or butter.

Chilkewali Urad Dal 1/2 cup
Chana Dal 1/2 cup
Haldi Powder 1/4 tbsp
Salt To Taste
Jeera 1 tbsp
Pure ghee 2-3 tbsp
Jeera 1/2 tbsp
Ginger Chopped 1 inch piece
Onion Chopped 1 Medium
Green Chillies Chopped 3
Lal Mirch Powder 1/2 tbsp
Butter 1 tbsp
Fresh Dhania leaves Chopped 1 tbsp



  1. Mix the two dals and soak in four cups of water for one hour. Drain.
  2. Place the soaked dals in a pan with four cups of water, salt to taste, Haldi powder, half the ginger and green chillies.
  3. Cover and cook over low heat till the dals are soft.
  4. Stir well with a ladle to mix the dals without mashing them.
  5. Heat the ghee and butter in a kadai; add the cumin seeds, remaining ginger and green chillies.
  6. Stir and add the onion and sauté till light brown.
  7. Add the tomatoes and sauté till the tomatoes soften.
  8. Add the Lal Mirch powder and sauté for half a minute.
  9. Add the sautéed spices to the dal and mix well.
  10. Simmer for a few minutes and serve hot, garnished with Dhania leaves.