Amritsari Langarwali Dal

Recipe PREP 15 min COOK 45 min

Amritsari Langarwali Dal

PREP 15 min COOK 45 min

Description

Amritsari Langarwali Dal, a nourishing blend of lentils and spices, embodies the Sikh tradition of service and connectedness. Rich in fiber, zinc, calcium, and B vitamins, it supports gut health, energy, and immunity. High-fiber chickpeas aid blood sugar balance, while ginger and garlic reduce inflammation and promote digestion.


NOTE

Prep the night before: Soak the lentils in water for 8 hours or overnight

Ingredients

6 to 8 SERVES
  • ¾ cup (150 g) black/ urad dal (whole black lentils), soaked for 8 hours or overnight
  • 2 Tbsp (30gm) chana dal (split chickpeas), soaked for 8 hours or overnight
  • 2½ cups (600 ml) water
  • 1 tsp salt
  • 2 Tbsp (30 ml) ghee
  • 6 garlic cloves, finely chopped
  • ½-inch-long piece of ginger, grated or finely chopped
  • 2 green chiles, thinly sliced
  • 1 large red onion, finely chopped
  • 2-3 medium tomatoes, finely chopped
  • ½ tsp ground turmeric
  • 1 tsp Kashmiri red chile powder
  • 2 Tbsp (2 g) chopped cilantro

Directions

  1. Step 1
    Drain the soaked lentils. Cook in a traditional pressure cooker with 2½ cups of water and salt on high heat. After the first whistle on full pressure, simmer for a further 12 to 15 minutes before taking it off the heat. If you don’t have a traditional pressure cooker, use an Instant Pot, or slow-cook the combined lentils with enough water until they turn mushy — this may take an hour or more.
  2. Step 2
    While the dal is cooking, heat the ghee in a large kadhai or stockpot. Add grated garlic, chopped ginger, chiles, onion, and tomatoes. Cook on medium heat for 10 minutes, until the onions brown and the tomatoes soften. Add the turmeric powder and red chile powder and mix well.
  3. Step 3
    Open the cooker once its pressure has dropped. Add the dal to the kadhai and mix with the tomato-onion masala in the pan. Add about 1½ cups hot water to adjust the consistency of the dal. Simmer the dal for a further 5 to 10 minutes to combine the flavors — it should be creamy and viscous. Adjust the salt to taste and turn off the heat. Garnish with cilantro and serve hot with rice or rotis.

Photo by Thomas George

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