Baisakhi 2026 is a wonderful time to bring the warmth of the community kitchen into your home. The heart of any celebration is the creamy Langar-style dal which symbolises togetherness and gratitude.
1 cup whole black urad dal (washed and soaked overnight) • 1/4 cup chana dal (washed and soaked for 2 hours) • 4 cups water • 2 medium onions, finely chopped • 2 tomatoes, pureed • 1 tablespoon ginger-garlic paste • 2 green chillies, slit • 1 teaspoon cumin seeds • 1/2 teaspoon turmeric powder • 1 teaspoon red chilli powder • 2 tablespoons ghee or butter • Salt to taste • Fresh coriander for garnish
Place the soaked urad dal and chana dal into your Prestige pressure cooker along with four cups of water, salt, and turmeric.
Close the lid securely and cook on medium heat for about 6 to 7 whistles until the lentils are completely soft and mashable.
In a separate pan, heat ghee and add cumin seeds; once they splutter, add onions and sauté until golden brown.
Stir in the ginger-garlic paste and tomato puree, then add the red chilli powder and cook until the oil starts to separate from the masala.
Release the steam from the cooker, pour the tempered masala into the dal, and let it simmer on low heat for ten minutes before garnishing with coriander and a dollop of butter.