Langar Waali Dal | Urad Chana Dal

If you’ve ever visited a Gurudwara and enjoyed a langar there, then you should be familiar with “Langar Waali Dal”. It is a famous Punjabi Dal recipe. This is basically a mix of two dals (lentils) – Urad (Split Black Lentils) and Chana (Split Bengal Gram Lentils), the combination of these two is delish. It can be enjoyed with the rice as well as the phulkas. 

Also try: Dal Makhani or Chana Dal.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 25 mins, Cooking – 35 mins, Total – 1 hour.

Servings: 4-5

Ingredients:

1. Split Black Lentils (Split Urad Dal) – 1/2 cup 
2. Split Bengal Gram (Split Chana Dal) – 1/2 cup 
3. Onion – 1 medium (finely chopped)
4. Tomatoes – 2 medium (blend to a smooth paste)
5. Green Chilli – 2 (finely chopped)
6. Ginger Garlic Paste – 1 tbsp
7. Black Cardamom – 1
8. Bay Leaf – 1
9. Cumin Seeds – 1 tsp
10. Asafoetida – a pinch
11. Red Chilli Powder – 1/2 tsp
12. Garam Masala Powder – 1/2 tsp
13. Coriander Powder – 2 tsp
14. Chana Masala Powder – 1 tsp
15. Turmeric Powder – 1/4 tsp
16. Ghee (Clarified Butter) – 3 tbsp 
17. Coriander Leaves for garnishing
18. Water – 3.5 cups or as needed
19. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Langar Waali Dal:

1. Soak both the lentils for 20 mins, then rinse thoroughly and keep aside
2. Heat ghee in a pressure cooker. Add black cardamom and bay leaf. Saute for a few seconds
3. Add cumin seeds and asafoetida. Let it splutter
4. Add onions, green chillies and ginger garlic paste. Saute till golden brown
5. Add tomato paste, red chilli powder, coriander powder, turmeric powder and chana masala powder. Cook till ghee starts to separate
6. Add soaked lentils, salt and water. Mix and close the lid
7. Let the first whistle blow on the high flame, then turn the flame to low-medium and cook for 20 mins (do not worry about the whistles)
8. Turn off the flame and let the pressure settle down. Open the lid and check if the dal is cooked, if not then cook for another 5 mins
9. Add garam masala powder and coriander leaves. Mix well, you can also add 1/2 to 1 cup water at this stage if it’s too thick
10. Your Langar Waali Dal is ready. Enjoy it with a dollop of ghee.