Earthy & Flavour-packed Amritsari Dal
Famous in the Gurudwaras of Northern India, this earthy and flavour packed Amritsari Dal is extremely delicious and extraordinary!
Serves: 4 | Preparation Time: 30 minutes approx. | Cooking Time: 40 minutes approx.
Ingredients Required To Make The Dal:
- White Urad Dal/ उरद दाल - ½ cup
- Chana Dal/ चना दाल - ¼ cup
- Cloves/ लौंग - 3-4
- Cumin Seeds/ जीरा - 1 tsp
- Onion/ प्याज़ - 2, chopped
- Ginger-garlic paste/ लहसुन - अदरक का पेस्ट - 2 tsp
- Green Chillies/ हरी मिर्च - 2, chopped
- Tomatoes/ टमाटर - 2, chopped
- Cumin Powder/ जीरा पाउडर - 1 tsp
- Coriander Powder/ धनिया पाउडर - 2 tsp
- Turmeric Powder/ हल्दी - 1 tsp
- Oil/ तेल - 2-3 tbsp
Ingredients Required To Make Tempering:
- Curry Leaves/ कढ़ी पत्ता - 10-12
- Garlic/ लहसुन - 2 tsp, chopped
- Mustard Seeds/ राई - ½ tsp
- Dry Red Kashmiri Chilly/ सूखी कश्मीरी मिर्च - 2, halved
- Red Chilli Powder/ लाल मिर्च पाउडर - ½ tsp
- Kasuri Methi/ कसूरी मेथी - ½ tsp
- Ghee/ घी - 1 tbsp
- Pressure Cooker
- Big Pan
- Small pan for tempering
Pressure Cooking The Dal:
- Soak the dals for at least 1 hour. We do this to soften the grains of the dal. It also helps cook the dal faster. Once soaked, cook in a pressure cooker for 4 whistles. Add some ghee and water to the dal before pressure cooking. The ghee helps deepen the flavour of the dal and keeps the grains separate.
- Pressure cooking helps to conserve their nutrients. Cooking on an open flame or boiling reduces the amount of nutrients you consume. It also helps cook the dal faster than it would on an open flame.
Making of the Dal:
- Start by heat some oil in a pan When hot, add the cloves and the cumin seeds. If your oil is hot enough, your cumin seeds will begin to crackle. Cloves help boost the immune system and has anti-cancerous properties and Cumin seeds aid in digestion and have anti-fungal properties.
- Quickly add the onions to the pan to prevent your cumin seeds from burning. Sauté your onions on a medium flame until they are pink and translucent in colour. Onions help in lowering your blood sugar levels and in reducing risk of stomach ulcers.
- When your onions begin to change colour, add in the ginger-garlic paste and green chillies. Continue sautéing for about 3-4 minutes. You may add more or less chillies depending on your tolerance towards spice.
- Next, add in the Cumin powder, Turmeric Powder and Coriander Powder to the pan, mix it well and then add in the tomatoes. These spices are very common in most Indian preparations.
- Sauté your tomatoes until they are soft all their juices have released. These are an abundant source of antioxidants and help reduce cholesterol. Your tomatoes add a hint of sweetness to the dal, so you may add more if you like.
- Next, we add some salt. Remember to be generous as we haven’t added any salt to the dals.
- Finally, add the cooked dals and 3 cups water. If you like your dal to be more watery, add some more water. Simmer on a medium flame for 10-12 minutes.
Making of the Tempering:
- Heat some ghee in a small pan. When hot, add in the mustard seeds. If the ghee is hot, your mustard seeds will crackle. Your mustard seeds will add that slight pungent flavour to the dal.
- Next, add in some curry leaves for that hint of freshness. Your curry leaves will crackle and sputter some ghee, so remember to do this on a low flame.
- Next, add in the chopped garlic for that delicate nutty flavour. Ensure that you add them quickly to prevent your curry leaves from burning.
- Then we add some dry red Kashmiri chillies for that spicy flavour, Kashuri methi for its unique depth and finally some red chilli powder for that gorgeous red colour!
Putting it together:
- Pour your tempering over your Dal and serve with a steaming plate of rice! Ensure that you do not mix the dal before serving!
Reshma Sanghi, Food For Thought