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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
Soak the Lentils
Pressure Cook the Dal
Prepare the Dal Base
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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.
This punjabi recipe takes 65 minutes to prepare and yields 4 servings. At 318.36 calories per serving with 14.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Cook the Masala and Combine
Finish and Serve
Substitute ghee with a neutral vegetable oil or coconut oil. The flavor profile will change slightly but will still be delicious.
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.
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.
Increase the amount of green chilies and red chili powder, or add a pinch of cayenne pepper to the tempering for extra heat.
The combination of whole black gram and split chickpeas provides a high-quality protein source, essential for muscle repair, growth, and overall body function.
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.
The use of spices like turmeric (curcumin), ginger, and garlic provides powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
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.
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.
One serving of Amritsari Dal (approximately 1 cup or 255g) contains around 270-300 calories. The exact count can vary based on the amount of ghee used.
Yes, you can. Cook the soaked lentils in a heavy-bottomed pot with a lid. It will take significantly longer, about 1.5 to 2 hours, for the lentils to become completely soft. You will need to add more water as it evaporates.
The creaminess comes from two key steps: adequate soaking (overnight is best) and thoroughly cooking the lentils until they are mushy. After cooking, gently churning or mashing the dal is essential to break down the lentils and create a cohesive, creamy texture.
Store leftover dal in an airtight container in the refrigerator for up to 3-4 days. The dal will thicken upon cooling. To reheat, add a splash of hot water to reach your desired consistency and heat it on the stovetop or in the microwave until hot.