Call it whatever, but langar wali dal is the most important dal to master in Punjabi Cusine.
As per Wikipedia
Langar (Punjabi: ਲੰਗਰ) (kitchen) is the term used in Sikhism for the community kitchen in a Gurdwara where a free meal is served to all the visitors, without distinction of religion, caste, gender, economic status or ethnicity. The free meal is always vegetarian. People sit on the floor, eat together, and the kitchen is maintained and serviced by Sikh community volunteers.
In any gurdwara Kali dal is cook on big pots with no perfect measurements but it still come out so tasty and the sangat sits besides one another and enjoys the meal.
My association with it?
I mean it’s been ages (I was 13 then) when I learnt to cook maa di dal but still it took me a long time to reach the stage where I could say my dal tasted good.
So this recipe is my mom’s recipe. Have ate and made like this till now.
This dal is a little heavy on the stomach so make sure you make it in luch time or more like brunch.
Follow the recipe as mentions and the dal should come out perfect.
Directions to make langar wali dal-
1 cup sabut urad dal/while black gram dal(general measurements-one fist full per person)
1/3 cup rajma or Chana dal (needs to be a little more then 1/4 of the amount of dal you are using)
1/2 tsp hing
4-5 tbsp finely chopped garlic
Salt as per taste
1/2tsp Turmeric powder
1 tsp red chilli powder(you can also add green chilli and replace red chilli powder with Kashmiri chilli powder)
For the tadka-
1 tsp jeera
1 large red onion finely chopped
2 large tomato finely chopped
1 tsp ginger paste(or grated)
Ghee as required
Wash the dal & rajma thoroughly and soak in enough water over night.
Next morning pour the dal and water in a pressure cooker.
Add hing, garlic, salt, turmeric and red chilli powder.
Pressure cook for one whistle and then simmer for about 20 mins. Dal should be done. If not the pressure cook again for 5-6 whistles depending on the dal.
Now to prepare tadka-
Take 5-6 tbsp ghee, add jeera & onions and saute till brown.
Add ginger and cook for 30 sec.
Now add the tomato and cook until soft.
I like my tadka to cooked until it becomes like a rich paste.
Add it to the boiled dal.
Boil the daal again for 5 mins to incorporate the tadka.
Points to note before making langar wali dal-
- Make sure to prepare the dal well in advance to let it rest before you consume it.
- While it rests it will thicken, adjust consistency with water.
- You can add butter to enhance the taste of dal.
I have serve daal with tandoori roti and sirke wale pyaaz (vinegar onions)
With such a heavy meal don’t forget to have some mint chaos to wash it down.
Can’t make it now. Pin it here for later. ??
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