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Langar Wali Daal

Langar Wali Daal

IndianIndianEasyEasyMain CourseMain Course
Langar wali dal in a wide ceramic bowl
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Guru Nanak Jayanti Special: Make
Langar Wali Daal
Like In Gurudwara

4 mins
Cooking Time
Easy
Difficulty
20
Ingredients
Veg
Diet
There’s something truly magical about langar wali daal. It’s not just a meal, but it’s an experience filled with devotion, simplicity, and warmth. If you’ve ever been to a Gurudwara and had the chance to savour this humble dal, you know it’s one of a kind. Cooked slowly to perfection, this hearty mix of urad dal (black lentils) and chana dal (Bengal gram) carries a rustic charm that instantly comforts your heart.

Ingredients

UNITSIngredients
½ cupBlack urad dal (For Pressure Cooking)
2 tbspChana dal
for soakingWater
3 clovesGarlic (finely chopped)
1 inch Ginger (chopped)
¼ tspTurmeric
1 tspOil
½ tspSalt
3 cupsWater
2 tbspGhee (clarified butter) For Dal
1 tspCumin seeds (jeera)
1Bay leaf
1Onion (finely chopped)
1 tspGinger-garlic paste
3Green chilli (finely chopped)
1Tomato (finely chopped)
½ tspSalt
1 cupWater
¼ tspGaram masala
2 tbspFresh coriander (finely chopped)

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Follow
Directions

Description - Step 1

Step 1: Soak the dal

  • Take a large bowl and soak the black urad dal and chana dal in enough water for around 4 hours.

  • This process softens the lentils, allowing them to cook uniformly and develop a nice creamy consistency.

Description - Step 2

Step 2: Pressure cook the dal

  • Drain the soaked dals and transfer them to a pressure cooker. 

  • Add garlic, ginger, turmeric, oil, salt, and 3 cups of water.

  • Pressure-cook for about 5 to 6 whistles on medium heat. Once done, let the pressure release naturally.

  • Open the lid and mash the dal lightly with a ladle.

Description - Step 3

Step 3: Prepare the tempering

  • Heat ghee in a large kadai or pan. 

  • Add cumin seeds and bay leaf, allowing them to splutter and release aroma.

  • Add onions, ginger-garlic paste, and green chillies. 

  • Sauté until the onions turn golden brown.

Description - Step 4

Step 4: Cook the tomato masala

  • Add in the tomatoes along with a sprinkle of salt.

  • Sauté them until the tomatoes start to soften and the mixture thickens into a nice, pulpy base.

  • This will serve as the tasty base for your dal.

Description - Step 5

Step 5: Combine and simmer

  • Pour in the pressure-cooked dal and mix well with the masala. 

  • Add 1 cup of water to adjust consistency.

  • Cover and simmer for 10 minutes on a low flame, allowing the dal to absorb all the flavours.

Description - Step 6

Step 6: Final touch

  • Stir in the garam masala and fresh coriander.

  • Give it a good mix before turning off the heat.

Step 1
Step 1: Soak the dal
4 Hours
Step 2
Step 2: Pressure cook the dal
20 Minutes
Step 3
Step 3: Prepare the tempering
10 Minutes
Step 4
Step 4: Cook the tomato masala
5 Minutes
Step 5
Step 5: Combine and simmer
10 Minutes
Step 6
Step 6: Final touch
2 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Dish out the daal while it’s still hot in a shallow bowl to showcase the creamy texture.

 

... Read More

Pairing Instructions

pairing-instructions-image

Serve this langar wali daal hot with soft tandoori roti or naan for a classic Gurudwara-style experience.

 

... Read More

Garnishing Instructions

garnishing-instructions-image

Top your daal with freshly chopped coriander leaves for a burst of colour and freshness.

 

... Read More

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