Jan 082015
 

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This is my favourite Dal after Dal Makhni. Traditionally this is made with split bengal gram and split black gram, also known as kali peeli or yellow black dal on slow cooker. It derives its name Langar ki Dal as it is served in Community Kitchen in Sikh Gurudwaras or temple all across the globe. 

My parents tell me that in gurudwaras they put the lentils with water and whole spices to cook on slow flame in the evening and keep stirring it to become thick and creamy. By morning its ready to be served to the devotees after tempering it. My mother taught me to make a much quicker yet tastier version. It is so flavourful and delicious, specially when guests come over.

Directions:

1. Take Urad dali or split black gram and Channa dal or split bengal gram in 2:1 proportion. More Black lentil and lesser yellow lentil. Atleast this is the way my mom has taught me. You can even take it half and half.

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2. Wash it and soak it in water for atleast an hour.

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3. In the meanwhile roughly chop tomatoes, green chilies and garlic cloves and put them in a blender to make a smooth puree.

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4. To your Pressure pan add socked lentils.

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5. Add to this five times water.

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6. Add the tomato puree to the pressure pan.

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7. Add salt, turmeric powder and red chili powder.


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8. Add Asafoetida.

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9. Close the lid and pressure cook for 30 minutes on low flame. First turn the flame on high and when the pressure builds up turn the flame on low.

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10. In a wok add little ghee or clarified butter.

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11. Add cumin seeds and let them splutter for a few second.

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12. Add chopped ginger and onions for the temper. Saute them till the onions become soft and tender.

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13. Add boiled lentils to the temper.

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14. Check for salt .

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5. Add channa Masala.

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15. Add garam Masala and garnish with freshly chopped coriander.


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16. Keep on flame for another 8-10 minytes till it becomes creamy. Keep stirring in between. If you like add little cream or whisked malai.

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17. Serve hot with Rotis or Kulcha.

You can even try Dal Makhni or Pindi Cholley

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 [whohit]LangurDal[/whohit]

Langar Wali Dal | Punjabi Maa Cholleyan di Dal | Urad Dali Channa Dal | Split Black Gram & Split Bengal Gram Lentils
Serves 4
Delicious Lentils cooked with spices.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 3/4 cup split black gram or urad dali
  2. 1/2 cup split bengal gram or channa dal
  3. 6 cups water
  4. 3 tbsp ghee or clarified butter
  5. Salt, to taste
  6. 1 tsp turmeric powder
  7. 1 tsp red chili powder or more to taste
  8. 1/4 tsp Asafoetida or hing
  9. 4 medium tomatoes
  10. 1 large onion
  11. 1 green chili or to taste
  12. 4 large garlic cloves or 8 small garlic cloves
  13. Fresh Coriander leaves
  14. 1 tsp Cumin seeds
  15. 1 tsp Garam Masala
  16. 1 tsp Channa Masala
  17. Cream or malai
Instructions
  1. Take Urad dali or split black gram and Channa dal or split bengal gram in 2:1 proportion. More Black lentil and lesser yellow lentil.
  2. Wash it and soak it in water for atleast an hour.
  3. In the meanwhile roughly chop tomatoes, green chilies and garlic cloves and put them in a blender to make a smooth puree.
  4. To your Pressure pan add soaked lentils.
  5. Add to this five times water.
  6. Add the tomato puree to the pressure pan.
  7. Add salt, turmeric powder and red chili powder.
  8. Add Asafoetida.
  9. Close the lid and pressure cook for 30 minutes on low flame. First turn the flame on high and when the pressure builds up turn the flame on low.
  10. In a wok add little ghee or clarified butter.
  11. Add cumin seeds and let them splutter for a few second.
  12. Add chopped ginger and onions for the temper. Saute them till the onions become soft and tender.
  13. Add boiled lentils to the temper.
  14. Check for salt .
  15. Add channa Masala.
  16. Add garam Masala and garnish with freshly chopped coriander.
  17. Keep on flame for another 8-10 minytes till it becomes creamy. Keep stirring in between. If you like add little cream or whisked malai.
  18. Serve hot with Rotis or Kulcha.
Adapted from Mommy Dearest
Adapted from Mommy Dearest
The Secret Ingredient http://www.thesecretingredient.in/
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Comments

  1. AWESOME CLEAR DEMO WITH PHOTOS !!! DROOOLEEEEEELING !!!

  2. BEEN TO KENT/UK. TASTED THE GURUDWARA PRASAD. IT IS VERY VERY YUMMY !! MORE THAN 12,000 PUNJABI ARE THERE IN KENT. A VERY HUGE GURUDWARA !!

  3. I am glad you liked it. I hope you will try this 🙂

  4. Vikas Rathor says:

    Today I tried langar Wali daal…..awsm yaar really. …in family we were feel like… I'm gurudwara…. My beloved son….. Just love it really and my princess gauri just cried with joy… When she have first bite….. Thanks anshu…..

  5. Wow thats terrif Vikas ji.. I am soo glad everyone in your family loved it. It gives me immense pleasure when you share such hearty experiences!! makes my day 🙂 Thanks for trying and your valuable feedback 🙂

  6. Heena Duggal says:

    I made langar wali dal today….it came out pretty good…u made me a star at home

  7. Wow thats soo awesum everyone liked it 🙂 Thank you for sharing this sunshine with me 🙂 Much Love :*

  8. Hey what is Channa masala ?