As the name suggests, Amritsari dal is a Punjabi dish that has its roots in the city of Amritsar from the 16th century.
It is traditionally made with urad dal and chana dal that are soaked overnight and then cooked with ginger, garlic, onions, tomatoes, and a blend of spices.
Also known as Langarwali dal, this is famous for its smokey flavour, which is achieved by adding a piece of charcoal just before serving.
1 Cup Urad Dal 1 cup Chana Dal 2 Bay Leaf 1 tbsp Roughly Chopped Ginger 1 tbsp Roughly Chopped Garlic 1 large Roughly Chopped Onion 1 medium Roughly Chopped Tomatoes
2 tbsp Ghee 1 tsp Cumin Seeds 1 tsp Red Chili Powder 1/2 tsp Haldi 1 tsp Coriander Powder Salt according to taste
Add water and soak the dals in a pressure cooker. To this add half of the ginger and garlic, turmeric powder, and red chili powder.
Add bay leaf and let this pressure cook for 3-4 whistles. While the dal cooks, prepare the tadka in another pan.
Heat ghee and some oil, add cumin seeds, and let them splutter. Add the remaining ginger-garlic along with onions and tomatoes.
Once the ingredients turn a little soft, add dry spices and salt and mix well. Add the cooked dal and let this boil for a minimum of 15 minutes.
Once done, garnish with loads of chopped coriander and some ghee. Serve hot.