Sookhi Dal Amritsari Recipe - A tangy and spicy Amritsari urad dal preparation.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split black gram skinless (dhuli urad dal),

Cuisine : Punjabi

Course : Dals and Kadhis

Sookhi Dal Amritsari

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Sookhi Dal Amritsari Recipe - How to make Sookhi Dal Amritsari

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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Split black gram skinless (dhuli urad dal) soaked1 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Ginger julienne 2 one-inch pieces

  • Oil 2 tablespoons

  • Asafoetida a pinch

  • Cumin seeds 1 teaspoon

  • Onion chopped1 medium

  • Green chillies chopped2-3

  • Tomatoes chopped2 medium

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped1 tablespoon

  • Lemon juice 2 teaspoons

Method

Step 1

Heat a pan. Add dal, three cups of water, salt, turmeric powder and half the ginger. Bring it to a boil on high heat, then reduce heat and cook till just done.

Step 2

In another pan, heat oil. Add asafoetida, cumin seeds, chopped onion and sauté till onion turns a light pink. Add the remaining ginger, chopped green chillies, chopped tomatoes and sauté.

Step 3

Add red chilli powder and sauté till the oil surfaces Strain the dal and add to the masala.

Step 4

Mix, add salt, garam masala powder, chopped coriander leaves and lemon juice. Cook for two more minutes.

Step 5

Serve hot.

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