How to make Sookhi Dal Amritsari - SK Khazana -
This is a dry lentil preparation which is very popular in Punjab and can be enjoyed with paranthas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Oil (ऑइल)
Cuisine : Punjabi, Indian
Course : Dals and Kadhis
For more recipes related to Sookhi Dal Amritsari - SK Khazana checkout Urad Dal - SK Khazana. You can also find more Dals and Kadhis recipes like Yellow Dal Tadkewali Dal -SK Khazana Methiwali Arhar Dal Sprouted Moong Kadhi
Sookhi Dal Amritsari - SK Khazana Recipe Card
It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.
Prep Time : 4-5 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sookhi Dal Amritsari - SK Khazana Recipe
Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained 1 1/2 cups
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Green chillies finely chopped 1-2
Ginger cut into thin strips chopped 1 inch
Asafoetida a pinch
Onion finely chopped 1 large
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Tomato finely chopped 1 large
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Fresh coriander sprigs for garnish
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds and saute till they change colour. Add green chillies, mix and sauté for 30 seconds. Add ginger, mix and saute for 30 seconds. Add asafoetida, mix and sauté for 30 seconds.
Step 2
Add onion, mix and sauté till golden brown. Add red chilli powder, turmeric powder and garam masala powder, mix well and saute for 30 seconds.
Step 3
Add tomato and mix well. Add salt, mix well and saute till the tomato turns pulpy.
Step 4
Add coriander leaves and split black gram and mix well. Add 1 cup water and mix well. Cover and cook till the gram is completely cooked and all the moisture is absorbed.
Step 5
Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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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.
