Langar wali Daal
Ultimate guide to energizing langar wali dal made simple. Learn the secrets of this beautiful dish that brings people together in sacred spaces.
Print
Pin
Save
Servings:
peopleCalories:
333kcal
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.
Video
Nutrition
Calories: 333kcal | Carbohydrates: 48g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 102mg | Potassium: 264mg | Fiber: 18g | Sugar: 4g | Vitamin A: 831IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 6mg
