Simple and Easy Langar Wali Dal Recipe
Follow this step-by-step guide to make this luscious and Mouthwatering Authentic Langar Dal at your own home.
Main Course Indian
Split Chickpea Lentils / Chana Dal
Split Black Gram Lentils / Kali Urad Dal
Medium Sized, Finely Chopped
Cumin Seeds / Sabut Jeera
Asafoetida / Hing
Turmeric Powder (Haldi)
Red Chili Powder / Lal Mirch Powder
As Per Taste
Clarified Butter / Ghee
Fenugreek Dry Leaves / Kasuri Methi
Garlic / Lehsun
Bay Leaves (Tej Patta)
Whole Dry Red Chilies / Sabut Sukhi Lal Mirch
Cut in Halves
Mix and wash both lentils (dals) and soak for 10 minutes.
Heat clarified butter (ghee) in a pressure cooker.
Add asafoetida (hing), cumin seeds (jeera), bay leaves (tej patta), crushed garlic and green chilies. Saute for 5 seconds.
Add tomatoes, salt, red chili powder, turmeric powder (haldi) and dry fenugreek leaves (kasuri methi).
Saute for 5 minutes till the tomatoes are mushy and leaves the oil.
Add soaked Lentils (dals) & approximately 2 glasses of water.
Pressure cook Lentils (dals) for about 4-5 whistles on low flame.
After 4-5 whistles we will churn or blend the dal with dasher (Mathni). Do not use electric blender.
Add water while blending the dal according to required consistency.
After blending give it a good boil.
After a good boil pour the dal into serving dish.
For tampering / tadka, heat 1 Tbsp of clarified butter (ghee) in a pan.
Add whole red chilies halves into it & let them crackle.
Pour this tempering over the dal once the chilies crackle.
Dal is now ready to be served.
Serve with with Raita, Papad, Pickle, Roti & Steamed Rice.
Served With: Roti,
Fresh Steamed Rice, Raita, Papad & Pickle.