Ingredients

• 200 gm - urad dal (black lentils) whole
• 1/4 cup - channa dal (split chickpeas)
• Salt to taste
• 2 inch - ginger
• 2 cloves - garlic
• 5 tbsp - groundnut oil
• 3 tbsp. onions
• 5 green chillies
• 1/4 cup - tomatoes
• 1 tbsp - mint leaves
• 100 gm - butter

How to Make Dal amritsari

• Pick lentils, wash in running water and soak for at least 30 mins.
• Drain.
• Scrape, wash and chop ginger.
• Peel and chop garlic.
• Peel, wash and chop onions.
• Remove stems, wash, slit, deseed and chop green chillies.
• Wash and chop tomatoes. Clean and wash mint.
• Put the drained lentils in a utensil, add salt and water (approx. 2 litres/8 1/3 cup), bring to a boil, reduce to low heat and remove the scum.
• Add two-thirds each of ginger and garlic, cover and simmer until the dals are cooked and two-thirds of the liquid has evaporated.
• Mash the lentils lightly against the sides with a wooden spoon. Adjust the seasoning.
• Heat oil in a wok, add onions and saute over medium heat until light brown.
• Add the remaining ginger and garlic and saute until onions are brown.
• Then add green chillies, stir for a minute, add tomatoes and fry until tomatoes are mashed.
• Transfer the lentils, stir for 2 mins, then cook until medium-thick consistency is reached. Remove to four individual bowls, garnish with mint, top with a knob of butter and serve as an accompaniment .