Dal Amritsari

Tarla.Dalal's picture

Jun. 17, 2019

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)
Salt To Taste
Ghee 2 Tablespoon
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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4