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amritsari dal | langarwali dal


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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 295 minutes

Servings: 4


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Step 1

Rinse and soak the lentils in enough water overnight or for 4 to 5 hours.

Step 2

Drain the soaked lentils. In a 3 litre stovetop pressure cooker, add lentils, water, 1.5 tablespoons of chopped ginger and 1.5 tablespoons of chopped garlic.

Step 3

Pressure cook the lentils for 15 to 18 minutes on medium to medium-high heat until they are softened thoroughly. When the pressure falls down on its own in the cooker then only open the lid.

Step 4

With a back of a wooden spoon, mash some of the lentils. This helps to thicken the consistency.

Step 5

Heat oil or butter in a small pan. Add the chopped onions. Saute till light brown stirring often.

Step 6

Then add the remaining ½ tablespoon of chopped ginger and ½ tablespoon of chopped garlic, along with the chopped chilies. Stir and mix well.

Step 7

Saute till the onions becomes golden.

Step 8

Add the tomatoes and saute till the oil starts to leave the sides of the mixture.

Step 9

Pour this sauteed onion-tomato mixture along with the oil into the cooked lentils.

Step 10

Stir and mix very well. Add salt as required. Simmer for 4 to 5 minutes or more till the dal thickens.

Step 11

While simmering if the dal amritsari looks more thick, then you can stir in some water and continue to simmer. Stir at intervals so that the dal does not stick to the bottom of the cooker.

Step 12

Once done, then garnish with 6 to 7 chopped mint leaves or 1 to 2 tablespoons of chopped coriander leaves.

Step 13

Top the dal with some butter as needed. Serve dal amritsari garnished with mint leaves.