Dal Amritsari Recipe - Spicy black and bengal gram dal flavoured with coriender leaves.

This recipe is from the book Kadai Cooking.

Main Ingredients : Split Bengal gram (chana dal), Split black gram with skin (chilkewali urad dal)

Cuisine : Punjabi

Course : Main Course_Veg

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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.

Dal Amritsari Recipe - How to make Dal Amritsari


Prep Time : 1.30-2 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy


  • Split Bengal gram (chana dal) 1/2 cup

  • Split black gram with skin (chilkewali urad dal) 1/2 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Ginger chopped1 inch piece

  • Green chilli chopped3

  • Pure ghee 2-3 tablespoons

  • Butter 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Onion chopped2 medium

  • Tomato chopped

  • Red chilli powder 1/2 teaspoon

  • Fresh coriander leaves chopped1 tablespoon


Step 1

Mix the two dals and soak in four cups of water for one hour. Drain. Place the soaked dals in a pan with four cups of water, salt to taste, turmeric powder, half the ginger and green chillies.

Step 2

Cover and cook over low heat till the dals are soft. Stir well with a ladle to mix the dals without mashing them.

Step 3

Heat the ghee and butter in a kadai; add the cumin seeds, remaining ginger and green chillies. Stir and add the onion and sauté till light brown. Add the tomatoes and sauté till the tomatoes soften. Add the chilli powder and sauté for half a minute. Add t

Step 4

Simmer for a few minutes and serve hot, garnished with coriander leaves.