Amritsari Langar-Style Creamy Lentils

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A soulful, slow-cooked Punjabi lentil stew traditionally served in Sikh community kitchens, this Amritsari-style dal is built on whole black urad and finished with a generous ghee tempering of ginger, garlic, and green chilies. The result is velvety, mildly spiced, and deeply comforting, especially when eaten the next day.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 8 gSaturated Fat
• 42 gCarbs
• 13 gFiber
• 3 gSugar
• 16 gProtein
• 590 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5.2 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the lentils

• 1 cup whole black urad dal (sabat urad), soaked 6-8 hours
• 1/4 cup chana dal, soaked 6-8 hours
• 4 cups water, plus more as needed
• 1 tsp salt
• 1/2 tsp turmeric powder

For the tempering

• 3 tbsp ghee
• 1 tsp cumin seeds
• 2 dried bay leaves
• 1/2 tsp asafoetida (hing)
• 1 tbsp ginger, finely grated
• 5 garlic cloves, minced
• 2 green chilies, slit lengthwise
• 2 medium tomatoes, finely chopped
• 1 tsp Kashmiri red chili powder
• 1 tsp garam masala

For finishing

• 2 tbsp unsalted butter
• 2 tbsp heavy cream
• 2 tbsp fresh coriander, chopped
• 1 tsp dried fenugreek leaves (kasuri methi), crushed

Directions

1. Drain the soaked dals and rinse well. Combine them in a pressure cooker with 4 cups water, salt, and turmeric; pressure cook on medium heat for 45 minutes (about 10-12 whistles) until completely soft and mushy.
2. Once the pressure releases naturally, open the cooker and use a wooden spoon to mash the dals against the sides, creating a thick, creamy consistency. Add hot water 1/2 cup at a time if the dal looks too thick; it should coat the back of a spoon.
3. Heat ghee in a heavy pan over medium heat. Add cumin seeds and bay leaves, letting them sizzle for 20 seconds until fragrant.
4. Sprinkle in the asafoetida, then add grated ginger, minced garlic, and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears and the garlic turns lightly golden.
5. Add the chopped tomatoes, Kashmiri chili powder, and garam masala. Cook for 6-8 minutes, mashing occasionally, until the tomatoes break down completely and the ghee begins to separate at the edges.
6. Pour the cooked dal into the tempering, stirring well to combine. Rinse the pressure cooker with 1 cup hot water and add that too. Simmer uncovered on low heat for 20-25 minutes, skimming any foam, until the dal reaches a glossy, pourable consistency.
7. Stir in the butter, heavy cream, and crushed kasuri methi. Taste and adjust salt. Let it rest off the heat for 5 minutes so the flavors meld.
8. Ladle into warm bowls, garnish with fresh coriander, and serve hot with steamed basmati rice, tandoori roti, or classic langar-style chapati.

Cook’s Notes

• Soaking the dals for at least 6 hours (or overnight) is essential for that signature creamy texture and to reduce cooking time.
• This dal tastes noticeably better the next day, so consider making it ahead and reheating with a splash of hot water and an extra spoon of butter.
• For an authentic langar finish, use a heavy iron kadhai to simmer the dal; it adds a subtle depth of flavor.
• To make it vegan, swap ghee and butter for additional neutral oil or vegan butter, and use cashew cream instead of dairy cream.
• If you do not have a pressure cooker, simmer the soaked dals in a heavy pot with 6 cups water for 2-2.5 hours until very tender.

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