by Tarla Dalal
Added to 132 cookbooks
This recipe has been viewed 86634 times
Dal Amritsari, as the name suggests is a dal from the city of Amritsar in North India. Prepared with whole black lentils or whole urad, this dal is ready in a jiffy when cooked in a pressure cooker, without compromising on the taste. A tadka or tempering 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.
- Clean, wash and soak the whole urad in water overnight.
- Drain, add ½ cup onions, ginger, salt and 2½ cups of water and pressure cook for 15 to 20 minutes, over medium flame, till the urad is cooked.
- Allow the steam to escape before opening the lid.
- Whisk so as to mash the dal, add the cream and cook on low flame for 10 minutes so it thickens. Keep aside.
- For the tempering, heat the oil and ghee in a small pan, add the remaining onions, ginger paste, garlic paste and green chillies and sauté till the onions turn translucent.
- Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
- Add the chilli powder, turmeric powder, dry mango powder, coriander powder, cumin seeds powder, Punjabi garam masala and salt and sauté for 2-3 minutes.
- Add it to the dal and simmer for 5 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||545.7 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||14.1 mg|
|Folic Acid||91.3 mcg|
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