Summary: Make Dhaba Style Amritsari Dry Dal at home, know the recipe
If you want to try something different from the everyday plain dal, then Amritsari dry dal is a great option. Made with desi ghee and spices, this dal tastes amazing and is easy to make.
Amritsari Sukhi Dal Recipe: If you are bored of eating plain dal every day, then Amritsari dry dal is a perfect option for you. This Punjabi style dal is known for its distinctive spices, desi ghee aroma and dry, grainy texture. Easy to make but delicious in taste, this recipe gives a new and interesting twist to home food. Amritsari dry dal served with paratha or roti is liked by everyone and becomes a wonderful dish even on special occasions.
Step 1: Soaking the Dal
First of all, wash moong dal or chana dal thoroughly and soak it in water for 30 minutes.
Step 2: Cooking Dal in Cooker
Cook the soaked dal in the cooker with salt and turmeric for 2 whistles. The dal should not melt too much, it should remain slightly grainy.
Step 3: Fry the spices in the pan
Heat ghee or oil in a pan. Add cumin and asafoetida in it and let the cumin crackle. Now add finely chopped onion and fry until it turns golden. Then add ginger-garlic paste and green chillies and cook until fragrant.
Step 4: Add tomatoes and spices
Add tomatoes and fry until oil separates. After this add red chilli, coriander powder and garam masala.
Step 5: Mix the pulses
Add the cooked dal to the spices and cook on low flame while stirring for 5-7 minutes, so that the dal becomes dry and spicy.
Step 6: Serve
Finally add dry mango powder and green coriander. Add some ghee on top and serve hot with rice or naan.
- While making Amritsari dry dal, choosing the right dal is very important. For this, washed moong dal or chana dal is best. Do not allow the dal to melt too much, otherwise the special identity of the dry dal will be lost. The taste and texture will be correct only if the lentils are lightly grainy.
- Using ghee for tempering gives the real Amritsari flavor to the dal. If using oil, you can add a little ghee at the end. While adding cumin and asafoetida, keep the flame medium so that the spices do not burn and the aroma comes out well.
- It is very important to fry onions and tomatoes properly. Fry the spices until the oil separates, only then the deep flavor of the dal gets enhanced. Raw spices can spoil the taste of lentils.
- To make dry dal, after mixing the dal and spices, cook on low flame while stirring for some time. This dries up the excess moisture and the spices coat the dal well.
- Always add mango powder at the end, it gives slight sourness and freshness to the dal. If desired, the dal can be made even tastier by adding green coriander and a little ghee on top.
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