Blog | Lassi Lounge

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.

Rinse soaked dals and pressure cook with water, salt, turmeric, and chili powder for 6–7 whistles until soft. In ghee, fry cumin, onions, ginger-garlic, and chilies, then add tomatoes until oil releases. Mix dal with tadka and simmer 10–15 minutes. Stir in garam masala and amchur. For smoky flavor, infuse with hot charcoal and ghee. Garnish with coriander and ghee, then serve with rice, naan, or kulcha for a comforting Punjabi meal.

Making Amritsari Kulcha starts with soft dough kneaded using warm milk, rested under a moist cloth for 45 minutes. The filling is made from mashed potatoes spiced with cumin, coriander, and fresh herbs for bold flavor. For layering, ghee is brushed between dough folds, creating flaky layers once cooked. After adding the filling, the dough is flattened again. This process makes the kulcha soft, airy, and ready to hold its signature potato stuffing.

Traditionally baked in a clay tandoor, Amritsari Kulcha can be cooked on a tawa at home. Brush water on one side, press it water-side down, and let it cook before flipping the pan upside down over the flame to mimic tandoor heat. An oven can also be used for convenience. Remember to rest the dough, use warm milk, and apply ghee for flaky layers. Serve hot with Pindi chana or Amritsari dal to enjoy a taste of Punjab at any meal.

For Boiling the Chickpeas 1 cup chickpeas (soaked overnight) 2 black tea bags (or 1 tsp tea leaves tied in muslin cloth) 1 bay leaf 2 black cardamom 3-4 cloves 1-inch cinnamon stick Salt to taste For the Masala 2 tbsp oil or ghee 1 tbsp ginger (finely chopped) 2 green chilies (slit lengthwise) 1 tsp cumin seeds 1 tbsp coriander powder 1 tbsp chole masala (optional, for added flavor) 1/2 tsp turmeric powder 1 tsp amchur (dry mango powder) 1 tsp red chili powder 1 tsp garam masala powder

Soaked chickpeas are pressure cooked with tea, bay leaf, cardamom, cloves, cinnamon, and salt for rich color and earthy flavor. In ghee, spices like cumin, ginger, chilies, coriander powder, turmeric, and amchur are sautéed, then combined with the chickpeas. Cooked together, they absorb the masala beautifully. Finished with garam masala and coriander, this dish is served hot with onions, lemon, and Amritsari kulcha for a true Punjabi meal.