Amritsari Dal Recipe – A Punjabi Classic

Amritsari Dal, also known as Langarwali Dal, is a simple yet delicious dish made with black gram lentils (urad dal) and split Bengal gram (chana dal). This hearty dal is slow-cooked until creamy and infused with a rich, smoky flavor. Traditionally served in Amritsar’s langars (community kitchens), it’s best enjoyed with rice or naan for a comforting meal.

Ingredients

For Cooking the Dal

• 1 cup black gram lentils (whole urad dal), soaked overnight
• 1/4 cup split Bengal gram (chana dal), soaked overnight
• 4 cups water
• Salt to taste
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder

For the Tadka (Tempering)

• 2 tbsp ghee or butter (for authentic flavor)
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1/2 tsp garam masala
• 1/2 tsp amchur (dry mango powder)
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Cook the Dal
   • Rinse the soaked dals well. Add them to a pressure cooker along with 4 cups of water, salt, turmeric powder, and red chili powder.
   • Pressure cook for 6-7 whistles or until the dals are soft and creamy. If needed, mash the dals slightly with a ladle to achieve a thicker consistency.
2. Prepare the Tadka
   • In a large pan, heat ghee or butter. Add cumin seeds and let them crackle.
   • Add chopped onions and sauté until they turn golden brown.
   • Add ginger-garlic paste and green chilies, and sauté for another 1-2 minutes until the raw smell disappears.
   • Add chopped tomatoes and cook until they are soft and the oil starts separating from the mixture.
3. Combine the Dal with the Tadka
   • Pour the cooked dal into the pan with the tadka. Mix well and let it simmer for 10-15 minutes on low heat, stirring occasionally.
   • Add garam masala and amchur, stirring to combine. Adjust salt and spices as needed.
4. Optional Step: Smoky Flavor
   • For an authentic smoky flavor, heat a small piece of charcoal until red hot. Place it in a metal bowl and set it inside the dal pan. Pour a teaspoon of ghee over the charcoal and immediately cover the pan with a lid. Allow it to infuse for 2-3 minutes, then remove the charcoal.
5. Serve
   • Garnish with fresh coriander leaves and a drizzle of ghee. Serve hot with steamed rice, naan, or roti for a comforting and traditional Punjabi meal.

Amritsari Dal, with its creamy texture and smoky aroma, brings the taste of Punjab right to your table. Enjoy the deep flavors of Amritsari Dal with Amritsari Kulcha —a hearty, satisfying dish that’s perfect for any occasion!