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Amritsari Sookhi Dal Recipe: When you are feeling lazy, this is the best dal recipe that you can make for your family

A quick and easy-to-make dish that is best enjoyed with hot chapati or plain paratha, this dal is indeed a comfort food

Amritsari Sookhi Dal Recipe:  When you are feeling lazy, this is the best dal recipe that you can make for your family
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Amritsari Sookhi Dal is a traditional main dish recipe that is cooked in Punjabi households. When you are feeling lazy, this is the best dal recipe that you can make for your family for lunch or dinner.

Cooked using soaked moong dal, along with green chillies, onions, tomatoes, and a few common spices like ginger, red chilli powder and cumin seeds, which are easily available in your kitchen. It is a truly delicious and highly nutritious Punjabi recipe,

A quick and easy-to-make dish that is best enjoyed with hot chapati or plain paratha, this dal is indeed a comfort food.

The best thing about this easy recipe is that you can make it in just half an hour. Do try this lip-smacking recipe and let us know how it turned out to be.

Ingredients of Amritsari Sookhi Dal

4 Servings

2 cup soaked moong dal

2 tablespoon ghee

2 medium sliced onion

2 chopped tomato

6 cup water

salt as required

2 teaspoon cumin seeds

2 inches ginger

2 pinches asafoetida

1/2 teaspoon red chilli powder

How to make Amritsari Sookhi Dal

Step 1 Cook the dal

To make this yummy dish, boil the moong dal first. For the same, put a pressure cooker on medium flame and add soaked dal in it along with water, turmeric powder, salt, and half the ginger. Cook the dal for 2 whistles and let it cool on its own.

Step 2 Prepare the tempering

Put a pan on medium flame and melt ghee in it. Once the ghee is hot enough, add cumin seeds, asafoetida powder along with chopped onion and sauté till the onion is translucent and pink. Then add the chopped tomatoes, remaining ginger and sauté for a few minutes till the tomatoes are cooked.

Step 3 Garnish the dal and serve

Now, add red chilli powder and sauté until the ghee starts to leave the sides of the pan. Strain the cooked dal (you can leave a little water so that the spices can be absorbed) and add the tempering over it. Cook the dal for a few more seconds and then transfer to a serving dish. Garnish with coriander and serve hot with roti.

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