'Dal Amritsari' as the name suggests is a dal from the city of Amritsar, Northern India. This is a delightful as well as protein pack Punjabi delicacy, as mouthwatery as dal makhani, but not that much rich. The speciality of this dal recipe, 'spices are always fried in desi ghee' and give an authentic aromatic touch of Punjab. A comforting rich dal recipe that goes best with the hot phulkas.
½ Cup Split Bengal Gram (Chana Dal)
½ Cup Black Gram (Whole Urad)
1” Ginger (Minced)
3 Green Chilies (Finely Chopped)
1 Medium Onion (Finely Chopped)
2 Medium Tomatoes (Chopped)
1 tsp Caraway Seeds (shah Jeera)
¼ tsp Turmeric Powder
½ tsp Red Chili Powder
½ tsp Garam Masala Powder
1-2 tbsp Finelly Chopped Coriander Leaves / Cilantro
2 tbsp Clarified Butter (Desi Ghee)
1 tsp Butter (optional)
Salt to taste
Wash and soak both lentils in water overnight.
Pressure cook both lentils along with turmeric powder and little salt until soft and mushy. Let it cool down normally. Open the lid and mash lentils a little with the back of a ladle and keep it aside.
For the tempering, heat clarified butter in a deep pan or wok. Add caraway seeds in it. Saute till it changes its colour slightly. Add minced ginger, green chilies and sauté for 20 seconds followed by adding onions in it.
Fry till onions turn golden, add red chili powder and give a nice stir. Add chopped tomato and salt in it. Fry for 3-4 minutes till tomato turns soft and mushy and leaves oil from the sides.
Pour cooked lentils in it and fold till lentils mix with spices well. Now add 1 cup warm water in it. Mix well. Cover and cook for another 6-8 minutes on medium heat.
Sprinkle garam masala, coriander leaves and butter on it. Keep stirring for a minute and switch off the heat now.
Serve hot garnished with coriander leaves, very well goes with paratha, tandoori roti or naan….
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