Amritsari Dal | Langarwali Dal
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (8)

Amritsari Dal | Langarwali Dal

NUTRITION · PER SERVING295M COOK
CAL 16%·PRO 33%
CARBS 47G61% OF CAL
12G FIBER0G ADDED0G INTRINSIC29G OTHER6G TOTAL SUGAR
FAT 8G22% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Punjabi lentil curry made with black gram and split chickpeas, simmered with aromatic spices, onions, tomatoes, and finished with butter and mint. Comforting and flavorful, it's traditionally served with bread or rice for lunch and dinner.

mainindiancurrybeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup whole black gram ((sabut urad dal))
  • ¼ cup spilt bengal gram ((chana dal or split hulled black chickpea))
  • 4 to 4.5 cups water for pressure cooking the dals
  • 2 to 3 green chilies (or as required (reduce the number of chilies if you want))
  • 1 small to medium-sized onion (finely chopped, approx ¼ to ⅓ cup chopped onions)
  • 1 small to medium-sized tomato (chopped, approx ¼ to ⅓ cup chopped tomatoes)
  • 2 tablespoon finely chopped ginger
  • 2 tablespoon finely chopped garlic
  • ¼ teaspoon red chili powder (- optional)
  • 2.5 to 3 tablespoon butter (or any neutral flavored oil or ghee)
  • 6 to 7 mint leaves (chopped or chiffonade for garnishing)
  • salt as required
PREP
10M
SODIUM
251MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.