Langar Wali Dal

Prep: 30 minutes + soaking time | Cook: 45 minutes | Servings: 2

Ingredients

For Boiling

1½ cup sabut urad dal (whole black gram), soaked

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

Process

  • 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.

Note: Soak Urad dal overnight.

 

 

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