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Langar wali Dal

Updated: Aug 13

Langar is a communal free meal served at Gurudwara (Sikh worship place) and langar wali dal is a dal prepared in massive quantities to serve the huge number of people that pass by to eat a free meal served at the Gurudwara


There is no specific recipe and specific ingredients added but in a nutshell basic regular ingredients go in making this dal


Urad dal or black whole lentils and Bengal gram goes in making this thick dal which goes perfectly well with rotis, phulkas or even rice.


The recipe of Langar wali dal was shared by a friend’s grand mother and is very close to the dal I had in couple of langar in India and Dubai


I have made slight variation to the recipe that was shared with me and my take on langar wali dal is as below.

Ingredients

1/2 cup each of black whole urad dal and channa dal (washed 3-4 times and soaked overnight or min 5hrs in warm water)

Salt as per taste

1 + 1 tsp turmeric powder

1/2 Tb Kashmiri chili powder

1/2 Tb coriander powder

One heaped tsp garam masala

A pinch or two crushed kasuri Methi (optional)

1tsp cumin seeds

One medium onions sliced

One medium tomato chopped

1/2 inch ginger, 5-6 garlic cloves & 2 green chilies crushed coarsely in mortar pestle

2 Tb chopped cilantro

1+1 Tb ghee and 1tsp mustard oil

Method

1 - pressure cook both the dal with 3 cups water, salt (very little) and turmeric for 4-5 whistles or about 23mins on timer. You may cook in open pot that takes about an hour.

2 - once the pressure cooking is done, cool down and then open the lid, reserve half of the water separately.

Churn the dal using a hand whisker until a creamy texture is seen but also some whole dal is seen

3 - In a heavy bottom pan, add a Tb of ghee and a tsp mustard oil (any other oil is fine) and heat it up.

4 - Add cumin seeds and let it crackle. Next add ginger-garlic-chilies paste and sauté until raw smell is off (2-3mins on high)

5 - add sliced onions an fry on medium high until onions start to brown (just light)

6 - Add chopped tomatoes and salt, cook until tomatoes are disintegrated.

7 - lower the heat, now add Kashmiri chili powder, turmeric powder (remaining), garam masala, coriander powder. Fry until oil is released. To avoid the masala being burnt, add a Tb or two of water and mix the masala

8 - Add the cooked dal, give a good mix. Add the reserved water, crushed Kasuri methi and chopped cilantro and simmer for 15-17mins on medium high. You may check the seasoning and adjust.

*dal is semi thick consistency, adjust it by adding hot water to get that consistency or simmer extra few mins if water is more.

9 - turn off heat, add a tablespoon of ghee, cover and let it sit for 10-15mins before serving


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