Growing up Punjabi, this dal was a part of every Sunday at the gurdwara. Whether it was regular langar or a gurpurab, the smell of this langarwali dal simmering for hours is something I'll never forget. We'd watch the giant pots bubble away while doing seva. My parents would do seva at the local Gurudwara and would often helping in making the Dal. The washing, stirring, cooking and somehow the dal always tasted better when made in that selfless spirit.
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Langar Wali Dal is traditionally served for free in the communal kitchens (langars) of Sikh Gurudwaras, where it is cooked in large batches. It also works beautifully for gatherings, family meals, or when you want a warming dish for cold weather. Since it uses simple lentils and pantry spices, it's a great winter comfort food or a hearty vegetarian option for special meals.
Ingredients
- Split black lentils - Give the dal its classic langar-style creamy texture.
- Chana dal - Adds body and a subtle nutty bite.
- Onion - Builds depth and sweetness.
- Tomato puree - Gives tang and balances the richness.
- Green chilies - Add clean heat.
- Ginger - Brightens and warms the dal.
- Salt - Brings every flavor forward.
- Turmeric - Adds color and earthy warmth.
- Water - Helps the dals soften and blend.
- Oil or ghee - Makes the tempering rich and aromatic.
- Cumin seeds - Add that signature Punjabi aroma.
- Garlic - Gives bold, smoky flavor.
- Ginger julienne - Adds freshness and a little bite.
- Red chili powder - Lifts the color and adds gentle heat.
- Cilantro - Finishes the dish with brightness.
- Kasoori methi - Adds a soft, earthy perfume (optional but lovely).
Instructions
- Wash and rinse both dals until the water runs clear.
- Add them to a pot or pressure cooker with turmeric, salt, onions, tomatoes, chilies, ginger, and water.
- Pressure cook until soft and creamy. If using Instant Pot, cook on high for about 12 minutes and natural release for 10.
- For the tempering, heat oil or ghee in a small pan. Add cumin seeds, garlic, and ginger.
- Once golden, stir in red chili powder.
- Pour the hot tempering over the cooked dal and mix gently.
- Finish with cilantro and kasoori methi if using.
- Simmer for a few minutes so everything comes together.
Common Problems and Solutions
| Mistake | Result | Solution |
|---|---|---|
| Too little water or simmer time | Dal becomes too thick or sticks to pot | Add enough water, simmer gently, stir occasionally to avoid sticking |
| Skipping tempering or using too little ghee/oil | The flavour remains bland, lacks that “langar” richness | Don’t skimp on tempering; the ghee and spices give the signature taste. |
What is the difference between Amritsari Dal and Dal Makhani
Dal Makhani is made with whole black urad dal and rajma and is rich, creamy and buttery. True to its name makhani and is served in most Indian restaurants. Langar wali Dal or Amritsari Dal is made with split urad dal and chana dal. There is no cream or butter overload and is earthy and comforting.
Storage
| Leftover | How long | Storage method |
|---|---|---|
| In refrigerator | 2-3 days | Cool completely, transfer to an airtight container, refrigerate |
| Freezer | Up to 1–2 months | Portion into freezer-safe bags/containers, flatten if possible, thaw in fridge and reheat adding a splash of water/ghee |
How to serve
- Serve hot with plain basmati rice, or jeera rice for extra flavor.
- Pair with warm rotis or paratha.
- Add a side of fresh cucumber & tomato salad, pickled onions or raita for freshness.
- For a complete meal: serve with bhindi masala, aloo-matar or gobi aloo sabzi.
- A wedge of lemon on the side brings brightness and helps balance the richness of the dal.
Soniya's Top Tip
Good tempering matters! Use enough ghee and let onions/garlic get a nice golden brown before adding it to the dal.
Related
Looking for other recipes like this? Try these:
Langar wali Daal
Servings:
peopleCalories:
Ingredients
- 1 cup split black lentils with skin udad chilka
- ½ cup chana dal
- 1 finely chopped onion
- 2 tomatoes pureed
- 2 green chilies chopped
- 1 inch ginger cut into julienne
- Salt to taste
- 1 teaspoon turmeric powder
- Water as needed
Tempering:
- 2 tablespoon oil or ghee
- 1 tablespoon cumin seeds
- 4 garlic cloves chopped
- A few ginger julienne
- 2 teaspoon red chili powder
- Handful of cilantro
- 2 teaspoon dried fenugreek leaves kasoori methi, optional
Instructions
- Wash and rinse both dals until the water runs clear.
- Add them to a pot or pressure cooker with turmeric, salt, onions, tomatoes, chilies, ginger, and water.
- Pressure cook until soft and creamy. If using Instant Pot, cook on high for about 12 minutes and natural release for 10.
- For the tempering, heat oil or ghee in a small pan. Add cumin seeds, garlic, and ginger.
- Once golden, stir in red chili powder.
- Pour the hot tempering over the cooked dal and mix gently.
- Finish with cilantro and kasoori methi if using.
- Simmer for a few minutes so everything comes together.
Aimee Mars says
Okay, I never knew that about dal before! I've never made it myself, but your recipe looks super easy and I love that it utilizes the Instant Pot. I'm definitely adding this to next week's meal plan.
Pam says
This recipe is so full of flavor and I love that you can make it ahead and heat right before serving.
Beth says
I can't believe how easy this is. I'll certainly be making it again. Totally yummy!
Angela says
I love lentils but don't cook them often. I love that they cook so fast in the instant pot. So many great spices in this recipe. I will definitely be making it again soon.
Kathy says
Your recipes are not printable. I would love it if you could fix this function.
Century Foods says
Thank you, I like this recipe & look forward to using it!
Claire England says
Thank you for the recipe and explanations. Please reconsider the background music in the video? It’s over the top for an exercise video! Had to turn the sound off in order to concentrate on the directions?
Rebecca says
Hello, can you freeze this please?