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 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. 

Also try: Dal Makhani or Chana Dal.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 35 mins, Total – 45 mins

Servings: 3-4

Ingredients:

  1. Split Black Lentils (Split Urad Dal) – 1/2 cup (soak both together for 20 mins)
  2. Split Bengal Gram (Split Chana Dal) – 1/3 cup (soak both together for 20 mins)
  3. Ginger Garlic Paste – 1 tbsp
  4. Onion – 1 medium (finely chopped)
  5. Tomatoes – 2 medium (blend to a smooth paste)
  6. Green Chilli – 2 (finely chopped)
  7. Black Cardamom – 1
  8. Bay Leaf – 1
  9. Cumin Seeds – 1 tsp
  10. Asafoetida – a large pinch
  11. Red Chilli Powder – 1/2 tsp
  12. Garam Masala Powder – 1/2 tsp
  13. Coriander Powder – 1.5 tsp
  14. Chana Masala Powder – 1 tsp
  15. Turmeric Powder – 1/4 tsp
  16. Ghee (Clarified Butter) – 3 tbsp (you can use oil, but it tastes best in ghee)
  17. Coriander Leaves – for garnishing
  18. Water – 2.5 cups
  19. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Langar Waali Dal:

  1. Heat ghee in a pressure cooker. Add black cardamom and bay leaf. Saute for a few seconds
  2. Add cumin seeds and asafoetida. Let it splutter
  3. Add ginger garlic paste. Saute for a few seconds
  4. Add onions. Saute till golden brown
  5. Add tomato paste, green chilli and spices – red chilli powder, coriander powder, turmeric powder and chana masala powder
  6. Cook till ghee starts to separate
  7. Meanwhile rinse the soaked dal a couple of times and add it to the pressure cooker
  8. Add salt and water. Mix well
  9. 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)
  10. Turn off the flame and let the pressure settle down
  11. Open the lid. Check if dal is cooked, if not then cook for another 5 mins
  12. Add garam masala powder and coriander leaves. Mix
  13. Your Langar Waali Dal is ready
  14. Serve hot with rice or phulkas.

8 Comments Add yours

  1. Navneet Kaur says:

    this looks amazing! can’t wait to try it

    Liked by 1 person

    1. Thank you!!! Definitely try 🙂

      Like

  2. mistimaan says:

    Nice recipe 🙂

    Liked by 1 person

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