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 and which very common in North Indian families. It is next favorite to Dal Makhani for many.
It is a mix of two dals – Urad (Split Black Lentils) and Chana (Split Bengal Gram), the combination of these two is delish. It can be enjoyed with the rice as well as the phulkas.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 10 mins, Cooking – 35 mins, Total – 45 mins
- Split Black Lentils (Split Urad Dal) – 1/2 cup (soak both together for 20 mins)
- Split Bengal Gram (Split Chana Dal) – 1/3 cup (soak both together for 20 mins)
- Ginger Garlic Paste – 1 tbsp
- Onion – 1 medium (finely chopped)
- Tomatoes – 2 medium (blend to a smooth paste)
- Green Chilli – 2 (finely chopped)
- Black Cardamom – 1
- Bay Leaf – 1
- Cumin Seeds – 1 tsp
- Asafoetida – a large pinch
- Red Chilli Powder – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Coriander Powder – 1.5 tsp
- Chana Masala Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Ghee (Clarified Butter) – 3 tbsp (you can use oil, but it tastes best in ghee)
- Coriander Leaves – for garnishing
- Water – 2.5 cups
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Langar Waali Dal:
- Heat ghee in a pressure cooker. Add black cardamom and bay leaf. Saute for a few seconds
- Add cumin seeds and asafoetida. Let it splutter
- Add ginger garlic paste. Saute for a few seconds
- Add onions. Saute till golden brown
- Add tomato paste, green chilli and spices – red chilli powder, coriander powder, turmeric powder and chana masala powder
- Cook till ghee starts to separate
- Meanwhile rinse the soaked dal a couple of times and add it to the pressure cooker
- Add salt and water. Mix well
- Close the lid and let the first whistle blow on the high flame then turn the flame to low and cook for 30 mins (do not worry about the whistles)
- Turn off the flame and let the pressure settle down
- Open the lid. Check if dal is cooked, if not then cook for another 5 mins
- Add garam masala powder and coriander leaves. Mix
- Your Langar Waali Dal is ready
- Serve hot with rice or phulkas.