J. Inder Singh Kalra

Dal Amritsari

Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      4 hr

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A lentil delicacy made famous by a dhaaba—roadside eatery—outside the Golden temple in the Holy City of the Sikhs. The Chefs have perfected the inconstant original. A rare, slow-cooked delicacy, which has no spices whatsoever.

Ingredients

  • 200 g/1 cup Urad dal (whole)
  • 50 g/¼ C

Method

Preparation

THE LENTILS: Pick, wash in running water and soak for at least 30 minutes. Drain.

THE VEGETABLES: Scrape, wash and chop ginger. Peel and chop garlic. Peel, wash and chop onions. Remove stems, wash, slit, deseed and chop green chillies. Wash and chop tomatoes. Clean and wash mint.

Cooking