An Indian kitchen is always filled with different varieties of pulses. So, we really don’t mind having it almost every day. In fact, dal is one of the most accessible food items across the country, making it a staple for everyone. In addition, lentils fill our diet with all the essential nutrients. But what fascinates us the most is the range of recipes involving the light lentil. From the simplest dal soup to the creamy and rich dal makhani, we find a variety of recipes to satisfy every tastebud. He is not everything. You will also find unique dal recipes in every regional cuisine. One such example is Amritsari Dal – a popular dish in Punjabi food culture.
What is Amritsari Dal?
As the name suggests, Amritsari Dal is a Punjabi dish that has its roots in the city of Amritsar. Traditionally, it is made with urad dal and chana dal that is soaked overnight and then cooked with ginger, garlic, onions, tomatoes and a mixture of spices. The lentils are then slow cooked until soft and smooth, creating a rich and creamy texture. Amritsari dal is also known for its smoky flavour, which is achieved by adding a smoldering piece of charcoal (in the dal) just before serving. It is usually served with tandoori roti, naan. cumin rice And Lassi (Or ChasPreparing nutritious food.
History and Origin of Amritsari Dal:
Amritsar is a popular city in Punjab and its cuisine reflects the rich cultural and religious heritage of the region. According to legends, Amritsari Dal originated in the 16th century. The dal became very popular among the people of the region and hence got its name from the city of Amritsar. Also called as langarwali dal, this dal is widely prepared during Guru Nanak Jayanti.
Over time, the recipe for Amritsari Dal evolved, with different people adding their own unique twists and variations to the dish. However, the basic ingredients of Amritsari Dal have always remained the same. The dish is usually made with urad dal, which is slow cooked with a variety of spices including cumin, coriander, turmeric and garam masala.
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How is Amritsari Dal different from Dal Makhani?
Due to the rich and creamy texture, many people confuse Amritsari Dal with Dal Makhani. While they share some similarities, both the dishes differ in terms of taste, ingredients and cooking techniques.
The name ‘makhani’ (as in dal makhani) refers to the use of butter and cream in the recipe. The generous use of butter gives the dal a rich and sumptuous texture. The addition of dal makhani recipe also includes kasoori methi (dried fenugreek leaves) which gives the dish a distinct and complex flavor profile.
The main difference between Amritsari Dal and Dal Makhani lies in their ingredients and cooking techniques.
- Amritsari dal includes chana dal and urad dal, while dal makhani uses rajma along with urad dal.
- If you look at the method of cooking, you will find that Amritsari Dal is boiled till the dal is soft and then blended to make a smooth texture, while Dal Makhani is boiled and then blended to make it creamy. Mashed to get.
- The smokiness of a smoldering piece of charcoal is added to the amritsari dal (just before serving) to add smoky flavor to the dish, while it is optional for dal makhani.
Read also: How to make Dhaba Style Dal Makhani
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amritsari dal recipe | How to make Amritsari Dal:
Now that you know that much about Amritsari dal, we suggest donning your chef’s coat and heading to the kitchen. Here, we bring you the authentic Amritsari Dal recipe from Punjab. But before starting with the recipe, here are some tips that you should keep in mind while cooking amritsari dal.
Here are 6 tips to make authentic Amritsari Dal:
1. Soak Lentils:
It is essential to soak urad and chana dal overnight (or at least for four to five hours). This helps in reducing the cooking time and makes them easy to digest.
2. Slow Cooking Technique:
Amritsari dal is traditionally slow-cooked for several hours, allowing the dal to absorb the flavors of the spices and herbs, resulting in a rich and creamy texture.
3. Proper Spice Mixture:
Dal is seasoned with a mixture of spices like cumin, coriander, turmeric, garam masala, and many more. The spices give the lentils a complex and rich flavor.
4. Get Creamy Texture:
Lentils are usually cooked on a low flame for hours till they attain a smooth and creamy texture. Today we often use pressure cookers to save time in cooking.
5. Add tadka (or tadka):
Before serving, a tempering of garlic, ginger and onion is added to the dal in ghee. It gives an extra layer of flavor and aroma to the dish.
6. Serve Hot:
Always serve the dish hot to enjoy the smoky flavor and aroma of ghee. To enjoy it at its best, serve it with hot jeera (or steamed) rice, naan or roti. You can also garnish it with fresh coriander leaves and serve it with pickle, chutney or raita to enhance the taste.
How to make Amritsari Dal:
Here, we bring you a quick recipe that can save you the time you spend in the kitchen. Instead of following the traditional slow-cooking process, we are using a pressure cooker to cook the dal.
In a pressure cooker add the lentils, crushed ginger, garlic, dry spices and bay leaves. Cook till three to four whistles. Prepare tempering by heating ghee and add finely chopped onions, tomatoes, ginger, garlic and chillies to it.
Add the pressure cooked dal in the tempering and let it boil for at least 10 minutes. Once you get the creamy, gooey taste, serve hot garnished with chopped coriander leaves. Click here for recipe.
Try this dish today and let us know how you liked it.