Amritsari dal or langarwali dal (black whole urad with chana dal)

This dal tastes somewhat similar to dal makhani. As compared to other dals, I cook this less frequently. But whenever I prepare it, we relish it till the last bite ;-).

Let us start cooking!!!

Ingredients:
Chana Dal (Split Bengal Gram): ¼ cup
Whole Black Urad: ½ cup
Onion: 1 small sized, finely chopped
Tomato: 1 small sized, finely chopped
Ginger paste: 2 tsp
Garlic paste: 2 tsp
Turmeric Powder: ¼ tsp
Green Chillies: 2, de-seeded and finely chopped
Ghee: 2 tbsp
Butter: 1 tbsp
Red chilly powder: ½ tsp
Cumin seeds: 1 tsp
Coriander leaves: 1 tbsp finely chopped
Salt to taste

Method:
1. Wash and soak the dals overnight or for at least 4-5 hours.

2. Take the dal in a pan and add 4 cups of water along with salt, turmeric powder, green chillies, 1 tsp garlic paste and 1 tsp ginger paste.

3. Cover and cook it on a slow flame till the dal becomes soft.
4. Slightly mash a spoonful of dal.

5. Heat ghee in another pan.
6. Add cumin seeds and fry for a few seconds.
7. Add onion and sauté till they turn light brown.
8. Add the remaining ginger and garlic pastes.
9. Sauté till the raw smell of ginger and garlic goes off.
10. Add chilly powder.
11. Add tomatoes and sauté till the ghee starts to leave the side of the mixture.

12. Add the dal to this mixture stir well and cook for another 4-5 minutes.
13. Garnish with butter and coriander and serve hot with chapatti.

Tips:
1. Langarwali dal is always cooked on slow flame but if you are falling short of time then you can even pressure cook this dal.

See you soon with a new recipe till then Happy Cooking!!!