Dal Amritsari or Langarwali dal (Maa chole di Dal, Black Lentil And Gram Dal) is a simple and easy dal recipe from the state of Punjab. This dal is served in the Langars in all the Gurudwaras all across India and even abroad. This is why this dal is also known as Langarwali Dal.
This dal is very nourishing and healthy as it has a fair amount of protein, Iron and fibre apart from other nutrients. This wholesome dal keeps you full for a long time, hence served as a healthy meal in the Langar (Meals served in the Sikh Temples) and is an integral part of every Punjabi meal.
Dal Amritsari Or Langarwali dal (Maa chole di Dal, Black Lentil And Gram Dal) is a thick dal made from whole urad and chana dal. As urad is very heavy dal, this recipe uses an equal amount of chana dal (gram dal), thus making this dish lighter to digest. It can be eaten with chapati, tandoori roti, naan or even rice. Here is how to make it.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Maa ki Dal (Delicious Punjabi Recipe) and Sabut Masoor ki Dal.
Yield: 4 to 5 servings
Prep time: 10 minutes
Soaking time: 60 minutes
Total time: 70 minutes
Ingredients for Dal Amritsari
1 cup whole urad
1 cup chana dal
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1/2 teaspoon turmeric powder
2 teaspoon salt
2 bay Leaves
5 cups of water
For Tempering
2 tablespoon ghee
1 teaspoon Cumin seeds
1/4 teaspoon hing
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 onion chopped
2 green chillies slit
1 tomato chopped
1 onion chopped
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon mango powder
1/2 teaspoon garam masala (optional)
2 tablespoon finely chopped coriander leaves
Directions for Langarwali Dal
- Wash the chana dal and set aside. Wash the Urad dal thoroughly and soak for 1 hour.
- Transfer urad dal, chana dal in a pressure cooker along with 5 cups of water, salt, turmeric powder, ginger, bay leaves and pressure cook till dal is done. (Approx. one whistle on high heat and 3-4 whistles on low heat).
- Switch off the flame and let the cooker cool a bit and then release the pressure. Mash the dal using the back of the ladle keeping it grainy.
- Now cook the dal for 5 minutes without covering so that the dal becomes creamy.
- Heat ghee in a pan; add cumin seeds and let them crackle for a few seconds.
- Add hing, ginger, garlic and onion and stir fry till onions are slightly browned.
- Now add green chillies and tomato and stir fry for 2-3 minutes till tomatoes are soft.
- Add coriander powder, red chilli powder, cumin powder, dry mango powder and garam masala powder and toss for a few seconds.
- Now pour the tempering on the dal and mix well.
- Garnish with fresh coriander.
- Serve hot.
