Step-by-step
1
firstly, in a large bowl soak ½ cup black urad dal and 2 tbsp chana dal in enough water for 4 hours.
2
drain off the water and transfer the soaked dal into the cooker.
3
add 3 cloves garlic, 1 inch ginger, ¼ tsp turmeric, 1 tsp oil and ½ tsp salt.
4
further, add 3 cup water and pressure cook for 6 whistles.
5
mash the dal slightly making sure it turns slightly creamy texture.
6
in a large kadai heat 2 tbsp ghee and splutter 1 tsp cumin and 1 bay leaf until it turns aromatic.
7
add 1 onion, 1 tsp ginger garlic paste and 3 chilli.
8
saute until onions turn golden brown.
9
further add 1 tomato, ½ tsp salt and saute until tomatoes turn soft and mushy.
10
add in pressure cooked dal and mix well.
11
also, add 1 cup water and mix adjusting consistency as required.
12
cover and simmer for 10 minutes making sure all the flavours are well absorbed.
13
now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
14
finally, enjoy langar wali dal with hot steamed rice or naan.
Video
Notes
- firstly, make sure to soak the dal else it will take a long time to cook.
- also, if you have enough time, cook on low flame for 2 hours to get an authentic flavour.
- additionally, the spice is attained just with chilli. if you are adding chilli powder then reduce green chilli.
- finally, langar wali dal recipe tastes great when served hot and slightly creamy texture.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/langar-dal-recipe-amritsari-dal-punjabi/