langar ki dal /easy punjabi amritsari dal
Ingredients
- Split black urad dal/udaitha karuppu ulundhu - 1 cup
- Channa dal /kadala paruppu - 1/2 cup
- Small onions - 1/4 cup
- Cumin/jeera - 1 tsp
- Tomatoes - 2 medium(chopped)
- Chilli powder - 11/2 tsp
- Coriander powder - 1 tsp
- Turmeric powder - 1 tsp
- Garam masala powder - 1 tsp
- Salt to taste
- A scoop of more butter for garnish
- Butter /ghee - 4 tbsp
- Some chopped coriander
For grinding:
- Garlic - 8-10 cloves
- Ginger - 1/2 inch piece
- Green chillies -2-3
Instructions
- Take urad dal in a bowl wash it by rubbing it with both hands to remove all the dirt.2.Soak it in clear water wash channa dal soak it with urad dal.3.Soak both for half an hour.4.Grind to grind ingredients garlic, ginger and green chillies like mince and keep ready.5.Then when soaked take a pressure cooker add both dals with sufficient water with minced mixture needed salt till soft and mushy.6.Now open the cooker when sound subsides mash it well and add needed water bring to boil.7.Keep a kadai heat up with butter add cumin.8.Add in onion and saute well till it becomes transparent.9.Put in the spices chilli powder, coriander powder, turmeric powder and garam masala.10.Saute well till raw smell goes away.11.Now put in tomatoes and stir in till soft and mushy.12.Add this tadka to the boiling dal and let it boil you can add more water to bring it to necessary consistency.13.Lastly add a dollop of butter and some chopped coriander and switch off serve with any Indian bread.
Notes
- While washing urad dal wash it thoroughly to remove the dirt.
- You can soak the dal for long to make the dal to cook quickly.
- You can adjust the consistency as you wish.
- You can add more chillies chilli powder to add more spiciness.
- The urad dal can be of equal quantity with channa dal its all our wish only.
- Don’t miss adding ghee/butter which gives great flavour to the whole dish.