Langar Dal

Name: Langar Dal
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2-3 servings
Ingredients: 1/2 cup urad dal, split; 1/2 cup chana dal, split Bengal gram; 4 cups water; 1 medium Onion, finely chopped; 1 medium Tomato, finely chopped; 1 inch Ginger, grated; 2 cloves Garlic, minced; 2 tablespoons ghee; 1 teaspoon Cumin, seeds; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon garam masala; 1 teaspoon coriander powder; salt, to taste; 2 tablespoons Cilantro, chopped

Veg

The whole black gram dal of the Sikh community kitchen — whole urad dal simmered for hours in vast vessels over a slow fire with minimal spicing: salt, turmeric, a tempering of ghee, cumin, and ginger. No cream, no tomato, no restaurant embellishment. The langar dal is cooked in Sikh gurudwara community kitchens (langars) across Punjab and worldwide and served free to all visitors regardless of religion, caste, or status. Its flavour comes entirely from the long slow cooking that develops the dal's natural creaminess; it is considered richer and more satisfying than any restaurant version because of the scale of preparation and the devotion (seva) invested in its making.

Cuisines

Haryanvi Himachali Punjabi

Best for

Lunch Dinner

Build a full meal around Langar Dal

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

	1/2 cup	Urad dal , split
	1/2 cup	Chana dal , split Bengal gram
	4 cups	Water
	1 medium	Onion , finely chopped
	1 medium	Tomato , finely chopped
	1 inch	Ginger , grated
	2 cloves	Garlic , minced
	2 tablespoons	Ghee
	1 teaspoon	Cumin , seeds
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Garam masala
	1 teaspoon	Coriander powder
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1 Rinse the split black gram and split Bengal gram thoroughly under running water.
2 Soak both dals together in water for about 30 minutes.
3 Drain the soaked dals and add them to a pressure cooker with 4 cups of water.
4 Pressure cook the dals for 3-4 whistles or until they are soft and mushy.
5 In a separate pan, heat ghee over medium heat.
6 Add cumin seeds and let them splutter.
7 Add the chopped onions and sauté until they turn golden brown.
8 Stir in the grated ginger and minced garlic, and sauté for another minute.
9 Add the chopped tomatoes and cook until they become soft and the ghee starts to separate.
10 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes.
11 Add the cooked dals to the pan and mix well with the masala.
12 Let the dal simmer on low heat for about 10 minutes, stirring occasionally.
13 Stir in garam masala and adjust the seasoning if needed.
14 Garnish with chopped fresh coriander leaves before serving.

Tips

For a smoky flavor, you can add a piece of charcoal to the dal after cooking and cover it for a few minutes.