Langar Wali Dal (Black Split Urad Dal and Chana Dal)

Serves: 6–8 people

Ingredients

• ½ cup black split urad dal (dhuli urad dal)
• ½ cup chana dal
• ½ tsp turmeric powder
• Salt, to taste
• 4–5 glasses water (about 1–1.25 litres)
• 3 tbsp desi ghee
• 1 tsp cumin seeds (jeera)
• A pinch of asafoetida (hing)
• 3 medium onions, finely chopped
• 4 medium tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 1 whole green chilli
• 1 whole dried red chilli
• ½ tsp red chilli powder (or to taste)
• ½ tsp garam masala
• ½ cup fresh coriander leaves, finely chopped

Method

1. Wash the black split urad dal and chana dal thoroughly under running water until the water runs clear.
2. Soak the dals in enough water for 2–3 hours. Drain and set aside.
3. Add the soaked dals to a pressure cooker along with turmeric powder, salt, ginger-garlic paste, whole green chilli, whole dried red chilli, and 4–5 glasses (1–1.25 litres) of water.
4. Pressure cook on medium heat for 3–4 whistles, or until both dals are soft and fully cooked.
5. Allow the pressure to release naturally before opening the cooker.
6. Lightly mash the cooked dal with the back of a spoon to achieve a creamy, langar-style texture.

Tadka (Tempering)

1. Heat the desi ghee in a pan over medium heat.
2. Add the cumin seeds and hing. Let them splutter for a few seconds.
3. Add the chopped onions and sauté until light golden brown.
4. Add the chopped tomatoes and cook until soft and the ghee starts to separate from the masala.
5. Add the red chilli powder and garam masala. Mix well and cook for 30 seconds.
6. Pour the hot tadka over the cooked dal and stir well to combine.
7. Cover immediately and let the dal rest for 2–3 minutes so the flavours can infuse.

Finishing

1. Stir in half of the chopped coriander leaves.
2. Let the dal rest for 10–15 minutes before serving for the best flavour and texture.
3. Garnish with the remaining coriander leaves and serve hot.

Serving Suggestions

• Serve hot with tandoori roti, phulka, naan, or steamed rice.
• Pair with sliced onions, green chillies, and lemon wedges.
• Enjoy with jeera rice and a spoonful of desi ghee on top.
• Serve with plain curd or boondi raita for a complete Punjabi meal.
• A small piece of jaggery on the side adds a traditional langar-style touch.

Tips

• Soaking the dals helps them cook faster and more evenly.
• Lightly mashing the cooked dal gives it the creamy consistency typical of langar-style dal.
• Desi ghee provides the most authentic flavour and aroma.
• Covering the dal immediately after adding the tadka helps trap the aroma and enhance the flavour.
• Adjust the red chilli powder according to your preferred spice level.
• This dal tastes even better after resting for 10–15 minutes before serving.