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Langar wali dal served in a green ceramic bowl with naan and onions on the side

Langar wali Dal

Langar wali Dal is the dal served at Gurdwaras across the world. It's creamy, smokey and has a beautiful finish from the tempering. This dal has a special place because it's prepared by volunteers.
Course Main Course, Side Dishes
Cuisine Indian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 293kcal
Author Richa


Pressure Cook

  • 1 Cup Urad Dal soaked overnight and drained
  • ½ Cup Chana Dal soaked overnight and drained
  • ¼ Cup Rajma soaked overnight and drained
  • 1 Tablespoon Crushed Ginger
  • 1 Onion finely chopped
  • 2 Green Chillies crushed
  • 1 Teaspoon Salt
  • 1 Bay Leaf
  • 5 Cups Water

Dal Tempering

  • 2 Tablespoons Oil
  • 2 Tablespoons Ghee
  • 2 Teaspoons Cumin Seeds
  • 1 Bay Leaf
  • 1 Large Onion sliced
  • 1 Tablespoon roughly chopped Ginger
  • 1 ½ Tablespoon roughly chopped Garlic
  • 2 Tomatoes roughly chopped
  • 1 ½ Tablespoon Coriander Powder
  • ½ Teaspoon Turmeric Powder
  • 1 Tablespoon Red Chilli Powder
  • 2 Green Chillies chopped
  • 4 Tablespoons chopped Coriander Leaves divided
  • ½ Teaspoon Salt
  • ¼ Cup Water
  • ¾ Teaspoon Garam Masala


Pressure Cook

  • Add soaked urad dal, chana dal, rajma, crushed ginger, onion, green chillies, salt, bay leaf and 5 cups of water to a pressure cooker. Turn on the heat, cover the lid and ensure the whistle is secured.
  • Cook on medium flame until the first whistle and then turn the heat to low. Cook for 20-25 minutes in total.
  • Once done, turn off the heat and allow the pressure to release naturally. Remove the whistle, open the lid and lightly mash the dal. Keep aside.

Dal Tempering

  • Add oil and ghee to a kadai and allow it to heat up on a medium flame. Add cumin seeds and allow it to splutter. Add bay leaf, garlic and ginger and saute until fragrant, about 1-2 minutes.
  • Add onion and fry until they turn golden brown, about 5-6 minutes.
  • Add coriander powder, turmeric powder, red chilli powder and green chillies and cook for 2-3 minutes or until the raw smell goes away.
  • Add tomatoes, green chillies, coriander leaves and cook for 7-8 minutes or until tomatoes have softened. Add ¼ cup water when it starts sticking to the bottom and mix.
  • Add this mix to the dal and stir to combine. Add garam masala, mix, and bring this to a boil over medium heat. Reduce the heat to low and simmer for 2-3 minutes, add coriander leaves and mix. Serve hot!



Calories: 293kcal | Carbohydrates: 38g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 722mg | Potassium: 258mg | Fiber: 14g | Sugar: 4g | Vitamin A: 768IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 5mg