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

Cook Time 50

Total Time 1 5

Servings people

Calories 293kcal

Author Richa

Ingredients

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

Instructions

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!

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