Notifications x
X
History
all results for ""
Langar Wali Daal is not just food, it’s an emotion rooted in the Sikh tradition of community meals (Langar). Cooked in large quantities and served to everyone irrespective of background, this daal is unique for its minimal use of spices yet deeply comforting taste. Unlike heavy restaurant-style dals, Langar daal uses no cream or excess butter — instead, its richness comes from the slow simmering of lentils. The combination of urad dal (split black gram) and chana dal (Bengal gram) creates a creamy texture with a nutty undertone.
Flavored with ginger, garlic, and a simple tadka of cumin, onion, and tomatoes, the daal has a mild yet addictive taste that pairs beautifully with roti, jeera rice, or even plain steamed rice. It’s protein-rich, nutritious, and extremely light on the stomach.
Wash and soak both dals together for 30 minutes. Drain.
Pressure cook soaked dals with 3 cups water, turmeric, and salt for 3–4 whistles until soft. Mash slightly with the back of a spoon.
In a pan, heat ghee. Add cumin seeds, let them crackle.
Add garlic, ginger, and green chili. Sauté until fragrant.
Add onions and cook until golden brown.
Add tomatoes, chili powder, and coriander powder. Cook until tomatoes turn soft and masala releases oil.
Pour cooked dal into this masala, mix well, and let it simmer for 10–12 minutes on low flame, stirring occasionally.
Sprinkle garam masala and garnish with coriander.
Serve hot with roti, jeera rice, or paratha.
Yes, simmer in a pot until both dals are soft, though it will take longer (45–50 mins).
Traditionally no, but you may add a teaspoon of butter for richness at home.
You can replace chana dal with toor dal, but the authentic recipe uses urad and chana.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
