1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Daal Amritsari

By

Easy to make and delicious to eat, Daal Amritsari hails from Amritsar in the Punjab. It makes for a delicious meal when served soup-like, by itself. Add Kachumbar salad and you've got a protein-packed and healthy meal. Daal Amritsari needs a little preparation - you need to soak the lentils overnight. This helps cook them faster. If like me, you are a rebel and never like to prepare too much in advance, you will need a pressure cooker.

Prep Time: 12 minutes

Cook Time: 1 hour

Total Time: 1 hour, 12 minutes

Yield: Serve 4-6 people

Ingredients:

  • 3/4 cup Urad daal/ whole or split black lentils
  • 1/4 cup Chana Daal
  • 1 tbsp vegetable/ canola/ sunflower cooking oil
  • 2" piece of ginger cut into 2mm thick 'coins'
  • 1 small onion sliced thinly
  • 1 tsp salt
  • 3 tbsps ghee
  • 1/2 tsp cumin seeds
  • 1 large onion chopped very fine
  • 2 tomatoes chopped fine
  • 2 green chillies chopped fine (optional but gives a nice 'kick')
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/4 cup fresh, green coriander leaves, chopped fine (to garnish the dal)

Preparation:

I have included instructions for making Daal Amritsari without or with a pressure cooker below.

To soak Daals: Put the 2 different daals/ lentils into a bowl and wash throughly. I suggest rubbing the lentils between your palms to wash off any dirt or residue. Rinse then throw water repeatedly until the water runs clean. Now cover the daal mixture with hot water until fully submerged and keep aside overnight to soak. In the morning throw away the soaking water and rinse the mixture again. Throw all water out.

Without pressure cooker:

  • Put the daal mixture into a deep, heavy bottomed pot and add 4 cups of warm/ hot water to it.
  • Add the vegetable/ canola/ sunflower cooking oil, ginger 'coins' and sliced onions also. Set up the pot on medium heat. Cook until the daal mixture is mushy. You may need to add more hot water to keep the consistency at that of a thick porridge. Stir every now and then.
  • Once the daals are boiled, remove from heat and keep aside.
  • In a separate pan, add the ghee and set up the pan on medium heat. When the ghee melts and is hot, add the cumin seeds and sauté until the spluttering stops.
  • Add the chopped onions and fry until translucent. Now add the tomatoes, green chillies and the powdered spices. Sauté for 4-5 minutes.
  • Add this mixture to the pot containing the cooked daals. Stir to mix well.
  • Garnish with the chopped coriander and serve hot.

    With pressure cooker:

    • Put the daal mixture into a pressure cooker and add 3 cups of water. Shut the pressure cooker and set up on medium heat.
    • Pressure cook the daals for approximately 20 minutes.
    • When done, allow the steam to escape from the pressure cooker safely. Open it and stir the daal well to mash partially. If it needs thickening (to the consistency of a thick porridge), cook off some of the water by setting the pressure cooker up on low heat. Once done, keep aside.
    • In a separate pan, add the ghee and set up the pan on medium heat. When the ghee melts and is hot, add the cumin seeds and sauté until the spluttering stops.
    • Add the chopped onions and fry until translucent. Now add the tomatoes, green chillies and the powdered spices. Sauté for 4-5 minutes.
    • Add this mixture to the pot containing the cooked daals. Stir to mix well.
    • Garnish with the chopped coriander and serve hot.
    Serving suggestion: Daal Amritsari goes really well with plain rice or Jeera Rice. It is a great side dish to serve with Tandoori Chicken or Kababs!
  1. About.com
  2. Food
  3. Indian Food
  4. Vegetarian Recipes
  5. Daal Amritsari

©2014 About.com. All rights reserved.