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Dal Amritsari brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse the split black gram and bengal gram thoroughly, then soak in enough water for at least 1 hour to ensure even cooking.
Drain the lentils and add them to a large heavy-bottomed pot with 4 cups fresh water, turmeric, and 1/2 tsp salt. Bring to a boil, then reduce to medium-low and simmer, skimming foam, for 30–35 minutes until the lentils are soft and breaking apart.
While the lentils simmer, finely chop onions, tomatoes, ginger, and garlic for even sautéing later.
In a separate skillet, heat ghee or oil over medium heat. Add cumin seeds and let them crackle for 20 seconds, then add onions. Sauté until golden brown, stirring regularly to prevent burning.
Stir in ginger and garlic, cook for 1 minute, then add tomatoes, chili powder, ground coriander, and garam masala. Sauté over medium heat until tomatoes break down and spices are fragrant, about 5–7 minutes.
Transfer the sautéed spice mixture to the simmered lentils. Stir well, and cook uncovered over low heat for 10 more minutes to thicken. Taste and adjust seasoning with remaining salt if needed.
Serve hot, garnished with fresh cilantro if desired. Keep the dal slightly loose in consistency to prevent it from thickening too much as it cools.
