Langarwali Dhal

 

This creamy dal recipe, often referred to by various names, features black urad dal (Black Lentils) and a hint of chana dal (Split Bengal gram, which is baby chickpeas). Its distinct flavor comes from the slow cooking process, especially in gurudwaras, where it simmers for hours. While similar to dal makhani, which uses black lentils and kidney beans with cream, Amritsari dal's richness stems from its unique preparation method.

If you're in a hurry, this recipe isn't for you! Keep in mind that the dal will thicken as it sits, so you'll need to reheat it with some water. You can make a version without onion and garlic, but be prepared for a different flavor compared to the classic versions.

Ingredients

½ cup black urad dal

2 tbsp chana dal

water, for soaking

3 cloves garlic, finely chopped

1 inch ginger, chopped

¼ tsp turmeric

1 tsp oil

½ tsp salt

3 cups water, for pressure cooking

For Dal:

2 tbsp ghee / clarified butter

1 tsp cumin

1 Indian bay leaf

1 onion, finely chopped

1 tsp ginger garlic paste

3 Chilli, finely chopped

1 tomato, finely chopped

½ tsp salt

1 cup water

¼ tsp garam masala

2 tbsp coriander, finely chopped

Instructions

In a large bowl, soak ½ cup black urad dal (Black Lentils) and 2 tbsp chana dal (Split Bengal gram, which are baby chickpeas) in enough water for 4 hours. Drain off the water and transfer the soaked dal into the cooker.

Add 3 cloves of garlic, 1 inch of ginger, ¼ tsp turmeric, 1 tsp oil, and ½ tsp salt.

Add 3 cups of water and pressure cook for 1 hour, or in Indian cooking, it’s 6 whistles.

Mash the dal slightly, making sure it turns slightly creamy texture.

In a large pan, heat 2 tbsp ghee and splutter 1 tsp cumin and 1 bay leaf until they turn aromatic.

Add 1 onion, 1 tsp ginger garlic paste, and 3 chillies. Sauté until onions turn golden brown. Then add 1 tomato, ½ tsp salt, and sauté until the tomatoes turn soft and mushy.

Add pressure-cooked dal and mix well.

Add 1 cup of water and mix, adjusting consistency as required.

Cover and simmer for 10 minutes, making sure all the flavors are well absorbed.

Now add ¼ tsp garam masala and 2 tbsp coriander. Mix well.

Finally, enjoy langar wali dal with hot steamed rice or naan.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.       

Indian Cuisine, Kilbride, Potpourri of Frugality, Vegan Cuisine