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.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 25 mins, Cooking – 35 mins, Total – 1 hour.
- Split Black Lentils (Split Urad Dal) – 1/2 cup
- Split Bengal Gram (Split Chana Dal) – 1/2 cup
- Onion – 1 medium (finely chopped)
- Tomatoes – 2 medium (blend to a smooth paste)
- Green Chilli – 2 (finely chopped)
- Ginger Garlic Paste – 1 tbsp
- Black Cardamom – 1
- Bay Leaf – 1
- Cumin Seeds – 1 tsp
- Asafoetida – a pinch
- Red Chilli Powder – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Coriander Powder – 2 tsp
- Chana Masala Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Ghee (Clarified Butter) – 3 tbsp
- Coriander Leaves for garnishing
- Water – 3.5 cups or as needed
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Langar Waali Dal:
- Soak both the lentils for 20 mins, then rinse thoroughly and keep aside
- 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 onions, green chillies and ginger garlic paste. Saute till golden brown
- Add tomato paste, red chilli powder, coriander powder, turmeric powder and chana masala powder. Cook till ghee starts to separate
- Add soaked lentils, salt and water. Mix and close the lid
- 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)
- 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
- 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
- Your Langar Waali Dal is ready. Enjoy it with a dollop of ghee.