Amritsari Dal recipe is an authentic winter food among the people of Punjab. The Dal is made with a blend of Black Urad Dal and Channa Dal which is cooked in a pressure cooker. Then the dal is tempered with onions, ginger, garlic and flavoured with authentic spices. Black Urad Dal (Whole), Chana dal (Bengal Gram Dal), Onion, Tomato, Green Chillies, Ginger, Garlic, Ajwain (Carom seeds), Red Chilli powder, Garam masala powder, Cinnamon Stick (Dalchini), Salt, Oil 1 cup Black Urad Dal (Whole) 1/4 cup Chana dal (Bengal Gram Dal) 1 Onion , finely chopped 1 Tomato , finely chopped 2 Green Chillies , finely chopped 1 inch Ginger , grated 2 cloves Garlic , finely chopped 1/2 teaspoon Ajwain (Carom seeds) 1/4 teaspoon Red Chilli powder 1/2 teaspoon Garam masala powder 1 inch Cinnamon Stick (Dalchini) Salt , to taste Oil , as required 10 30 We will begin making the Amritsari Dal Recipe by rinsing and soaking the dals for at least 4 to 5 hours or overnight.Heat a teaspoon of oil into the pressure cooker, add the soaked dal along with half of the chopped tomatoes, 1/2 teaspoon of turmeric powder, 3 cups of water and salt to taste. Cover the cooker and pressure cook, until the dal is done.Once the dal is cooked through for atleast 4 to 5 whistles, turn off the heat and allow the pressure to release naturally.The next step is to make the masala for the dal. Into a heavy bottomed pan, heat a bit of oil. Once the oil is hot, add the onions, ginger, garlic and saute for a few minutes until the onions are tender.Add the chillies, tomatoes and the remaining masalas and saute well until the masalas are well combined into the tomatoes.Add the cooked dal and stir well into the masala. Adjust the consistency of the dal, by adding little water if required. Lightly mash the dal with the back of the spoon to give it a mushy texture. Cover and simmer the dal for about 10 minutes.Once done, stir in the chopped coriander leaves and serve.Serve the Amritsari Dal with Ajwain Puri,and Dubki Wale Aloo Recipe for a lunch meal.