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