Amritsari Daal

Amritsari Daal

Ingredients:

• Split black urad daal 1 cup OR
• Whole black urad daal 1 cup
• Chana daal 1/2 cup
• Red kidney beans (boiled) ½ cup
• Turmeric powder 1/2 tsp
• Chopped green chilies 3
• Chopped ginger 1-1/2 inches piece
• Chopped garlic 4 cloves
• Bay leaf 1
• Cinnamon stick 1-inch piece
• Chopped onion 1
• Chopped tomatoes 1
• Butter or ghee 1-2 tbsp
• Salt to taste
• Oil 2 tbsp

For Tempering:

• Ghee 1 tbsp
• Red chili powder 1/2 tsp
• Coriander powder 1 tsp
• Kasuri methi 1/2 tsp
• Garam masala powder ½ tsp
• Mint to garnish

Method:

• Soak all the lentils separately in the water for an hour. Cook the split black lentils and chana daal along with 3 cups water, turmeric powder, 1/2 tsp minced ginger and 1/2 tsp minced garlic. Once done remove the daal and mash it lightly with the back of a ladle. Add another cup of water if needed and bring to a boil. Reduce flame and simmer. While the daal is simmering, heat oil, add the bay leaf and cinnamon stick and once it sizzles, add chopped onions, the remaining minced ginger, garlic and green chilies and sauté. Add tomatoes and sauté. Add the onion tomato mixture to the simmering daal and mix well. Add salt and butter and simmer. Turn off flame and remove to a serving bowl. Heat ghee in a small pan, once hot, add red chilli powder, coriander powder, garam masala powder and kasuri methi and immediately add this to the daal and mix well. Garnish with mint leaves. Serve with chappatis, curd and salad.