How to make Amritsari Sookhi Dal -

Dry preparation of dhuli urad dal - it's different, it's tasty.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Skinless Split Black Gram, Tomatoes (टमाटर)

Cuisine : Punjabi

Course : Dals and Kadhis

For more recipes related to Amritsari Sookhi Dal checkout Dal Kababi. You can also find more Dals and Kadhis recipes like Kerala Mango Curry - SK Khazana Kolamba Schezchow Kadhi Palakwali Dal

Amritsari Sookhi Dal

Amritsari Sookhi Dal Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Amritsari Sookhi Dal Recipe

  • Skinless Split Black Gram soaked 1 cup

  • Tomatoes to taste

  • Turmeric powder 1/4 teaspoon

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Ginger chopped 1 teaspoon

  • Onions chopped 2 medium

  • Green chillies 2

  • Red chilli powder 1/2 teaspoon

  • Tomatoes chopped 2 medium

  • Garam masala powder 1/4 teaspoon

  • Fresh coriander leaves a few sprigs

  • Lemon juice a few drops


Step 1

Drain and cook urad dal with salt, turmeric powder and 2 cups water till just done. Take care that the dal does not get overcooked and each grain remains separate.

Step 2

Heat oil in a non stick pan. Add cumin seeds, asafoetida, ginger and onions and sauté till fragrant.

Step 3

Chop green chillies and add along with red chilli powder, tomatoes and sauté. Drain dal and add and mix gently.

Step 4

Adjust salt and add garam masala powder and mix. Chop coriander leaves and add and mix well.

Step 5

You can add lemon juice if you wish. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.