Recipes: Dal Amritsari or Langar Wali Dal

A few weeks back, I came across this recipe when I was looking for something to make and for some reason, this recipe stayed with me. I didn’t have one major ingredient needed, so the moment I brought the ingredient, I decided to make this dal. This dal is what is served when Punjabis have religious functions at home as well as is served in the holiest of Sikh places, the Harmandir Saheb or the Golden Temple.

This dal also tastes a bit like Makhni Dal and is even tastier the next day. Do try it and let me know what you think of it.

Dal Amritsari or Langar Wali Dal


  • 1 cup whole black gram
  • ¼ cup chana dal or split Bengal gram dal
  • 4-5 cups of water to pressure cook the dals
  • 3-4 green chillies (less or more as your spice tolerance), chopped
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 1-2 tbsp grated or finely chopped ginger
  • 1-2 tbsp grated or finely chopped garlic
  • 2 tbsp oil
  • 1 tbsp butter
  • Salt to taste
  • Coriander and mint leaves to garnish


  • Rinse and soak the dals either together or separately in enough water overnight or at least for 5-6 hours
  • Drain the dals and cook in a pressure cooker with enough water and about 1 tbsp each of the ginger and garlic. Pressure cook for about 5-7 whistles until the dals are soft and get smashed when you press then.
  • If you are cooking on the stovetop, cook the dals on a slow fire, stirring in-between along with 1 tbsp each of ginger and garlic until the dals are soft and get smashed when you press on them.
  • For both methods, using a potato smasher, smash some of the dals until it becomes a nice homogenus paste with some whole dal.
  • Heat the oil and butter in a small pan or skillet. When the oil warms, add the balance garlic and ginger and stir for a few seconds each.
  • Then add the chilles and stir for about 10-15 seconds.
  • Now add the chopped onions and saute till the onions turn translucent.
  • Then add the chopped tomatoes and a pinch of salt and saute till the tomatoes get pulpy and oil starts to leave the sides of the pan.
  • Pour this tempering over the cooked dal and season with salt to taste.
  • Pour some hot water to thin it to the consistency you like and simmer on a low heat for another 5-7 minutes.
  • Garnish with finely chopped coriander and mint leaves and serve hot with rice or Indian flatbread.

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