LANGAR WALI DAL – Bunch of pulses cooked together with lots of love!
Wondering the secret recipe for that langar wali dal? Here’s my recipe how I remember it..
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Preparation Time: 30 minutes + soaking time
Cooking Time: 45 minutes
Serves: 2

For Boiling
1½ cup sabut urad dal (whole black gram), soaked overnight
½ cup chana dal (split Bengal gram)
4- 4 ½ cups water (to pressure cook)
Salt to taste
½ tsp turmeric powder
½ tsp red chilli powder
½ inch ginger, chopped
3-4 garlic, crushed
1 bay leaf
For Tempering
2 tbsp ghee
1 tbsp oil
1 tsp cumin seeds
1 inch ginger
3-4 garlic cloves, crushed
2-3 green chillies, coarsely ground
3 medium onions, sliced
¼ turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 small tomato, finely chopped
1 tbsp coriander leaves, chopped
● Add urad dal, chana dal, salt, turmeric powder, red chilli powder, ginger, garlic and bay leaf
to a pressure cooker. Cover and lentils turn soft (4-5 whistles)
● Meanwhile, heat ghee and oil in a pan, add cumin seeds and allow to splutter.
● Add ginger, garlic and green chillies, saute till fragrant.
● Add onions and saute till they turn golden. Add turmeric powder, coriander powder and red
chilli powder, mix well and cook for 3-4 minutes.
● Add tomatoes and saute till the ghee begins to separate.
● Open the pressure cooker, mash the lentils a little with the back of a spoon/spatula.
● Transfer dal into prepared tadka along with chopped coriander leaves and mix well.
● Garnish with coriander sprig and serve hot.



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