Dal amritsari

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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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 .

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