How to make Achari Amritsari Urad Dal -

Split black grams cooked with pickle masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : split black gram with skin, Mustard Oil (सरसों का तेल)

Cuisine : Punjabi

Course : Dals and Kadhis

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For more recipes related to Achari Amritsari Urad Dal checkout Ma Choliyan Di Dal, Ma Choliya di Dal - Cook Smart. You can also find more Dals and Kadhis recipes like Raw banana curry Srilankan Dal Curry Masoor Dal Artekai Pappu

Achari Amritsari Urad Dal

Achari Amritsari Urad Dal Recipe Card

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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.

Prep Time : 7-8 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Achari Amritsari Urad Dal Recipe

  • split black gram with skin soaked overnight and drained 1½ cups

  • Mustard Oil 1 tablespoon

  • Mustard oil 4 tablespoon

  • Asafoetida ½ teaspoon

  • Fenugreek seeds (methi dana) ½ teaspoon

  • Mustard seeds 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Onion seeds (kalonji) 1 teaspoon

  • Cumin seeds 1 tablespoon

  • Ginger cut into thin strips 2 inch

  • Green chillies finely chopped 3-4

  • Onions finely chopped 2 medium

  • Fresh red chillies 8-10

  • Tomatoes finely chopped 3 medium

  • Red chilli powder 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Coriander powder 1½ tablespoon

  • Salt to taste

  • Dried mango powder 1 teaspoon

  • Ghee 3 tablespoon

Method

Step 1

Heat mustard oil in a non-stick pan, add asafoetida, fenugreek seeds, mustard seeds, fennel seeds, onion seeds, cumin seeds, ginger, green chillies and onions and sauté till lightly browned.

Step 2

Slit red chillies without cutting through and add to the pan and mix well. Add black gram and mix well. Add tomatoes, red chilli powder, turmeric powder, coriander powder and salt and mix well. Cook on medium heat for 25 minutes.

Step 3

Add dried mango powder and mango pickle paste and mix well. Add ghee and mix well. Cook for a minute.

Step 4

Transfer into a serving bowl and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.