A visit to the holy city of Amritsar is not just a pilgrimage – it can also be an exciting culinary adventure. The Dhaabas (local eateries) of Amritsar are legendary for their delectable fare. Today’s post focuses on the recipe for one of the city’s most famous dishes: Dal Amritsari.
Here are the ingredients that you will require:
Black Gram (Urad Dal): 200 grams
Split Chickpeas (Channa Dal): 50 grams
Onions: 30 grams
Tomatoes: 60 grams
Garlic: 20 grams
Ginger: 20 grams
Mustard Oil: 2 tablespoon
White Butter: 100 grams
Green Chillies: 5
Mint (Pudina): 1 teaspoon
Salt: to taste
Wash and clean the lentils (Black Gram and Split Chickpeas) thoroughly and soak in water for at least 30 minutes
Peel, wash and finely chop the ginger.
Peel and chop the garlic.
Peel and finely chop the onions.
Remove the stems of the green chillies; slit and deseed them; chop finely.
Wash and chop the tomatoes into small pieces.
Drain the lentils and place them in a Handi. Add salt and around 2 litres of water. Turn the flame up to High heat and bring the contents of the Handi to a boil. Reduce the heat to Low. You might notice some scum-like substance floating on the surface; skim it off.
Add around two-thirds of the ginger and the garlic, cover the Handi and let the mixture simmer till the lentils are done. Around two-thirds of the liquid should also have evaporated at this stage. Use a wooden spoon or spatula to mash the lentils by pressing them against the sides of the Handi.
In a Kadhai heat the Mustard Oil on Medium heat. Add the onions and sauté till they turn light brown. Add the remaining ginger and garlic, and continue to sauté until the onions turn a slightly darker shade of brown. Now add the green chillies and tomatoes and stir fry till the tomatoes are done.
Pour the contents of the Handi into the Kadhai and stir the mixture thoroughly. Continue cooking till the Dal thickens to the desired consistency.
Your Dal Amritsari is now ready to be served. Garnish with mint leaves and add swirls of white butter on top. This dish is usually eaten with Roti… but can also be eaten with steaming hot rice.