Daal Amritsari | Gurudwara Style Daal

Copy Icon
Twitter Icon
Daal Amritsari | Gurudwara Style Daal

Description

Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 1 Hr 0 Min

Total Time : 2 Hr 0 Min

Ingredients

Serves : 4
  • Urad Daal (whole): 1 Cup


  • Chanaa Daal: 1/2 Cup


  • Onion: 1 Medium (Finely Chopped)


  • Tomato: 1 Medium (Finely chopped)


  • Ginger: 1 Inch piece (Finely chopped)


  • Garlic Paste: 1 Tablespoon


  • Green Chilies: 6 (Chopped)


  • Coriander Stems: 1/2 Bunch (Chopped)


  • Coriander Leaves: 1/2 Bunch (Chopped)


  • Kasoori methi: 2 Tablespoons (Crushed)


  • Degi Mirch Powder: 2 Teaspoons


  • Turmeric Powder: 1 Teaspoon


  • Salt: 2 Teaspoons/As per taste


  • Butter: 100 Grams


  • Milk: 1/2 Cup

Directions

  • Wash the Daals thoroughly under running water. Soak in boiling hot water for an hour. Keep covered. Drain the water after one hour.
  • Place the soaked Daals in a heavy bottomed pot.
  • Pour 8 cups of water followed by the Salt & Turmeric Powder.
  • When the water comes to a rolling boil, add half of the Ginger, Garlic & the Coriander stems. Stir well. Reduce heat to low.
  • Let it simmer over low heat until 2/3rd of the liquid has evaporated and the Daal is almost cooked.
  • Melt the Butter in a small frying pan. Add the chopped onions. Sauté until golden.
  • Add the remaining Ginger and Garlic. Cook for 2-3 minutes. Add the Tomatoes & Green Chilies. Stir well. Cook until the tomatoes are mushy.
  • Pour it on top of the cooked Daal in the pot. Stir well. Add the Milk and let the Daal simmer for about 15 minutes over low heat. Add Coriander leaves. (Reserve some for garnishing). Stir.
  • Adjust seasoning. Add more water if required depending upon the desired consistency.
  • Transfer to a serving bowl. Garnish with julienned Ginger and fresh Coriander leaves.
  • The Daal is ready to be served with Roti/Naan.
  • Enjoy!