Amritsari Dal
A creamy, slow-cooked lentil dish from Punjab, made with whole black gram and split chickpeas. This hearty dal is finished with a rich tempering of ghee, onions, and aromatic spices, making it a perfect comfort food with roti or rice.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Soak the Lentils
- b.Rinse the whole black gram and split chickpeas under cold running water until the water runs clear.
- c.Place the rinsed lentils in a large bowl and cover with plenty of water. Soak for at least 6 hours, or preferably overnight.
- d.After soaking, drain all the water and give the lentils a final rinse.
- 2
Step 2
- a.Pressure Cook the Dal
- b.Transfer the soaked and drained lentils to a pressure cooker.
- c.Add 4 cups of fresh water, 1 tsp of salt, turmeric powder, julienned ginger, and the smashed garlic cloves.
- d.Secure the lid and cook on medium-high heat. After the first whistle, reduce the heat to low and simmer for 20-25 minutes.
- e.Turn off the heat and allow the pressure to release naturally. This ensures the lentils are cooked to a soft, creamy consistency.
- 3
Step 3
- a.Prepare the Dal Base
- b.Once the pressure has fully released, open the cooker. The lentils should be very soft and mushy.
- c.Using a whisk or a traditional wooden churner (mathani), gently churn the dal for 1-2 minutes. This breaks down the lentils and creates the signature creamy texture without making it completely smooth.
- d.Place the cooker back on low heat to keep the dal simmering gently while you prepare the tempering. If it's too thick, add a splash of hot water to adjust.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.Heat ghee in a separate small pan (tadka pan) or a skillet over medium heat.
- c.Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- d.Add the asafoetida, followed by the finely chopped onion.
- e.Sauté the onions for 8-10 minutes, stirring frequently, until they are a deep golden brown. This caramelization is key to the dal's flavor.
- f.Add the chopped ginger, garlic, and slit green chilies. Sauté for another minute until the raw smell disappears.
- 5
Step 5
- a.Cook the Masala and Combine
- b.Stir in the tomato puree, red chili powder, coriander powder, and the remaining 0.5 tsp of salt.
- c.Cook this masala mixture for 6-8 minutes, stirring occasionally, until it thickens and you see ghee separating from the edges.
- d.Carefully pour this hot tempering directly into the simmering dal in the pressure cooker. Stir well to combine everything.
- 6
Step 6
- a.Finish and Serve
- b.Add the garam masala and crushed dried fenugreek leaves to the dal.
- c.Mix well and let it simmer on low heat for a final 5 minutes to allow the flavors to meld beautifully.
- d.Turn off the heat, garnish with freshly chopped coriander leaves, and let the dal rest for 10 minutes before serving.
- e.Serve hot with naan, roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the lentils overnight is non-negotiable for achieving the authentic creamy texture and reducing cook time.
- 2The secret to a flavorful Amritsari Dal is browning the onions to a deep golden color. Do not rush this step.
- 3Gently mashing or churning the dal after cooking is crucial. Avoid using a blender, as it can make the dal gummy.
- 4For a traditional smoky flavor (dhungar), place a small steel bowl in the center of the cooked dal, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pot for 2-3 minutes.
- 5Always use hot water to adjust the dal's consistency. Cold water can alter the taste and texture.
- 6The dal thickens as it cools. Adjust with hot water when reheating.
Adapt it for your goals.
Vegan Version
Substitute ghee with a neutral vegetable oil or coconut oil. The flavor profile will change slightly but will still be delicious.
Instant Pot MethodInstant Pot Method
Use the 'Sauté' function to prepare the tempering directly in the Instant Pot. Add the soaked dals and water, then pressure cook on 'High' for 30 minutes, followed by a natural pressure release.
Richer, Restaurant StyleRicher, Restaurant-Style
For an indulgent finish, stir in 2 tablespoons of heavy cream or a dollop of unsalted butter along with the garam masala at the end.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of cayenne pepper to the tempering for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of whole black gram and split chickpeas provides a high-quality protein source, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Lentils are an excellent source of both soluble and insoluble fiber, which promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Boosts Immunity
The use of spices like turmeric (curcumin), ginger, and garlic provides powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
Good Source of Iron
Whole black gram is a significant source of iron, a mineral crucial for preventing anemia and maintaining energy levels by helping transport oxygen throughout the body.
Frequently asked questions
Yes, Amritsari Dal is very healthy. It's packed with plant-based protein and dietary fiber from the lentils, which aids in digestion and provides sustained energy. The spices used, like turmeric, ginger, and garlic, have anti-inflammatory and immunity-boosting properties. Using ghee in moderation provides healthy fats.