Amritsari Dal

1. 1
   prep · ~5 min

   Soak and drain the lentils.

   Rinse the whole urad dal and chana dal well. Soak them in enough water overnight, then drain before cooking.

   TIPA long soak helps the lentils cook evenly and gives the dal a creamier finish.
2. 2
   pressure cook · ~30 min

   Pressure cook the lentils until soft.

   1.Add soaked whole urad dal and chana dal to a pressure cooker.

   2.Pour in water and add turmeric powder and salt.

   3.Cook on medium heat for 20 to 25 minutes after full pressure is reached.

   4.Let the pressure release naturally, then open and lightly mash the lentils for a creamy texture.

   TIPThe dal should look very soft and slightly broken down, not grainy.
3. 3
   temper · ~1 min

   Make the ghee tempering.

   1.Heat ghee in a pan over medium heat.

   2.Add cumin seeds and bay leaf.

   3.Let the cumin crackle and turn fragrant for a few seconds.
4. 4
   saute · ~12 min

   Cook the onion mixture.

   1.Add onion and cook until light golden, about 5 to 6 minutes.

   2.Add ginger, garlic, and green chili, then sauté for 1 minute.

   3.Add tomato, red chili powder, and garam masala.

   4.Cook until the tomatoes soften and the mixture turns thick, about 5 minutes.

   TIPCook the tomatoes down well so the tadka tastes rounded and not raw.
5. 5
   simmer · ~12 min

   Simmer the dal with the tadka.

   Pour the cooked lentils into the pan with the onion-tomato mixture. Mix well and simmer for 10 to 12 minutes, adding a splash of water if needed to keep a medium-thick consistency.

   TIPA gentle simmer helps the flavors blend and gives Amritsari dal its rich, homestyle body.
6. 6
   garnish

   Finish with coriander leaves.

7. 7
   serve

   Serve the dal hot.

   Serve Amritsari Dal hot with roti, naan, or jeera rice.

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