amritsari dhaba dal

Amritsari Dhaba Dal | How to make Amritsari Dhaba dal

What is Amritsari Dhaba Dal?

Dal preparation with rare combination and earthy and subtle flavours is Amritsari Dhaba Dal. Whenever I hear the word dhaba dal the lentil I think of is toor/arhar dal. I was surprised to see sabut urad dal being used for the Amritsari dal recipe along with Rajma and chana dal. Yes Amritsari Dhaba Dal has a combination of these three dals with the flavours of garlic, tomatoes, butter, fenugreek leaves etc. It can be served with paratha, naan or rice.

Let’s talk about the ingredients for traditional Amritsari Punjabi dal

I learnt how to make Amritsari dal in Nita Mehta’s “Taste of Amritsar” book. As I already mentioned the combination attracted me and I was tempted to try this recipe. Dhaba recipes have different texture and flavours, gravies are not the smoothest, the dishes have some smoky flavour. I love to use chopped vegetables for my dhaba recipes instead of purees etc. However with tomatoes I just torch them on my gas stove, to get rid of the skin. It does two things. When tomatoes are added they cook properly and fast and there is a hint of smokiness in the dish. It is a traditional Amritsari Punjabi dal so lots of butter has been used. Enough oil has been used to prepare the tempering. Garlic and fenugreek leaves do complete justice to this dhaba style Amritsari dal!

Other dal recipes on the blog are dal fry, dal Bukhara and many more. Dal fry is one of the most common dal of Indian households. Find the recipe here. Dal Bukhara is basically dal makhani taken to an all together different level. Find the recipe here.

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How to make Dhaba Style Amritsari Dal

1. Pressure cook ½ cup sabut urad dal, ¼ cup chana dal, ¼ cup Rajma with 4 cups water and salt to taste. Cook till 4 whistles on high flame, thereafter for 30 minutes on low flame.

amritsari dhaba dal

2. Let the pressure release. Check the dal should be cooked.

amritsari dhaba dal

3. To torch tomatoes, use a knife or tong and place the tomato on gas stove. Keep rotating. You will find the skin begins to tear apart.

amritsari dhaba dal

4. Let it cool down a bit. Remove the skin and chop the tomatoes.

amritsari dhaba dal

5. To prepare the tempering, heat 3 tbsp oil. Add 2 chopped onions. Cook till onions become brown.

amritsari dhaba dal

6. Add 1 tbsp chopped garlic and 2 slit green chillies. Cook for 2 minutes.

amritsari dhaba dal

7. Next goes in 3 torched, peeled and chopped tomatoes.

amritsari dhaba dal

8. Cook till oil oozes.

amritsari dhaba dal

9. Time for spices, add 1tbsp red chilli powder and ½ tsp cumin seeds powder. Cook for 1 minute.

amritsari dhaba dal

10. Pour prepared tempering in cooked dal. Simmer for 10-12 minutes. Add water if required.

amritsari dhaba dal

11. To prepare second tempering, melt 2 tbsp butter. (As mentioned melt and not heat butter or it will burn. Furthermore to avoid burning of butter, first add 1 tsp oil and then the butter. This will prevent burning of butter).

amritsari dhaba dal

12. Add 1 tsp Kashmir red chili powder. Cook for 30 seconds.

amritsari dhaba dal

13. Add on the dal at the time of serving. Check seasoning and consistency.

amritsari dhaba dal

14. Garnish with chopped coriander leaves and dry fenugreek leaves. Serve with masala paratha and sirke wala pyaaz. Bon appétit.

amritsari dhaba dal

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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