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.
|Split black lentil||1/2 Cup (8 tbs) (chilkewali urad dal)|
|Chana dal||1/2 Cup (8 tbs) (Bengal gram dal)|
|Turmeric powder||1/4 Teaspoon (haldi)|
|Cumin seeds||1 Teaspoon (jeera)|
|Finely chopped ginger||1 Teaspoon (adrak)|
|Finely chopped green chillies||1 Teaspoon|
|Finely chopped garlic||1 Teaspoon (lehsun)|
|Finely chopped onions||1/2 Cup (8 tbs)|
|Finely chopped tomatoes||1/2 Cup (8 tbs)|
|Chilli powder||1 Teaspoon|
|Coriander powder||1/2 Teaspoon (dhania)|
|Finely chopped coriander||2 Tablespoon (dhania for garnish)|
1. Clean, wash and soak the urad dal and chana dal in enough water for 1 hour.
2. Drain well using a strainer.
3. In a pressure cooker, add the soaked dal, turmeric powder, salt and 2 cups of water.
4. Mix well and pressure cook for 4 whistles.
5. Allow the steam to escape before opening the lid. Keep aside.
6. Heat the ghee in a deep non-stick pan and add the cumin seeds.
7. When the seeds crackle add the ginger, green chillies and garlic and saute on a medium flame for 30 seconds.
8. Add the onions and saute on a medium flame for 1 minute.
9. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
10. Add the chilli powder, coriander powder and salt, mix well and cook on amedium flame for 1 minute.
11. Add the cooked dal and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
12. Serve hot garnished with coriander.