I love dal! It is one of my top five favorite foods. It was my first time trying Langarwali Dal. It is unlike any other dal that I have ever tried. What makes it so unique? Gurudawars volunteers patiently prepare it and give their time to help the poor.
I feel satisfied that a bowl of dal can be eaten at any hour. It’s one of those dishes I can eat anytime, any day. Growing up, I had a lot of different dals made from other pulses in various ways. Each variety has its flavor, and Langar wali Dal is one of my favorites.
what is langar wali dal?
Langar refers to the community kitchen at a Gurudwara. This is the place of worship for Sikhs. The Langars are made by community volunteers and are delicious! Langar wali Dal is Langar-style dal.
- This simple dish is enhanced with a spice and masala tempering that elevates the flavor!
- It is easy to put together and needs only to be soaked for a night. Pssst. You can also soak them in hot water in a tightly sealed casserole if you forget.
- This dal can be prepared quickly using pressure cooking. This recipe was made with my Stahl Versatile pressure cooker. This tri-ply stainless steel pressure cooker is perfect for something that can be used straight from the stovetop to the dinner table.
- It goes well with hot rice and ghee, tandoori, or kulchas.
- Add a few drops of butter or desi ghee for extra flavor and richness.
Ingredients you’ll need
how to make langar wali dal
This step-by-step picture collage will show you how to make Langar Wali Da.
1. Soak urad dal, chana dal, and rajma in a bowl overnight. Set aside the water.
2. In a pressure cooker, add the dal, crushed ginger, onion and green chilies, salt, bay leaves, and 5 cups water.
3. Turn on the heat and cover the lid to seal the whistle. Cook on medium heat until you hear the first whistle. Then turn down the heat. Cook the mixture for between 20 and 25 minutes. Turn off the heat once the pressure has been released naturally. Take out the whistle and open the lid to mash the dal lightly. Keep aside.
4. Heat oil and ghee in a kadai. Allow the cumin seeds to splutter. Sauté the bay leaf, garlic, ginger, and onion until fragrant, approximately 1-2 minutes.
5. Fry the onion until golden brown.
6. Cook for 2 to 3 minutes or until the raw smell is gone.
7. Cook for about 7-8 minutes or until the tomatoes are softened.
8. Mix in 1/4 cup water if it sticks to the bottom.
9. In a pressure cooker, mash the dal lightly.
10. Stir the tempering mixture into the dal.
11. Mix garam masala with salt and boil on medium heat.
12. Reduce heat to low, simmer for 2-3 minutes, then add coriander leaves. Mix well. Serve immediately
tempering/ tadka for langar wali dal
For infusing flavor and aroma into the dal, tempering or tadka are crucial! This dal is delicious with lots of garlic and onions. It can be fried in ghee and topped with tomatoes, cumin seeds, chilies, and other spices.
The tadka (or tempering) is what gives the dish its flavor. Make sure you cook it correctly. You should fry the onions until golden brown and cook the tomatoes until they are softened. This is how you add the flavor!
Instructions
Pressure Cook
- Add soaked urad, chana, rajma, and crushed ginger in a pressure cooker. Add 5 cups water. Turn on the heat and cover the container. Make sure the whistle is secure.
- Cook the mixture on medium heat until you hear the whistle. Then turn down the heat and cook for another 20-25 minutes. Cook the mixture for between 20-25 minutes.
- Turn off the heat once you are done. Let the pressure release naturally. Take out the whistle and open the lid to mash the dal lightly. Keep aside.
Dal Tempering
- Heat oil and ghee in a kadai. Allow the cumin seeds to splutter. Sauté the bay leaf, garlic, ginger, and onion until fragrant, approximately 1-2 minutes.
- Fry the onion until golden brown.
- Cook for 2 to 3 minutes or until the raw smell is gone.
- Cook the tomatoes, green chilies, and coriander leaves for about 7-8 minutes or until the tomatoes are softened. Mix in 1/4 cup water if it sticks to the bottom.
- Mix this mixture into the dal. Stir to combine. Mix in garam masala and bring to a boil on medium heat. Reduce heat to low, simmer for 2-3 minutes, then add coriander leaves. Mix well. Serve immediately
