Langarwaali Dal – Lentil served in Community Kitchen


No matter where you are in the world, the common experience that brings us together is food. Food, like a loving touch or a glimpse of divine power, has that ability to comfort.

~ Norman Kolpas

Yes you got it right- LANGAR WAALI DAL. This Dal tastes so divine and it is not easy to recreate the same flavors at home that you get in Langar (Community Kitchen). Lets give it a try!

  • 1 cup split black gram dal (urad dal) with skin
  • 1 cup Bengal gram dal ( channa dal)
  • 1/2 teaspoon turmeric
  • 2 teaspoon vegetable oil (In original recipe butter or clarified butter is used)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger freshly grated
  • 2-3 freshly chopped cloves
  • 1-2 green chilies finely chopped
  • ½ teaspoon Black pepper
  • 3 tomatoes fresh and finely chopped
  • 2 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Fresh cilantro leaves finely chopped
  1. Wash the lentils together till there is no frothy white water and soak for 20-30 minutes.
  2. Drain the dals and put in about 4 cups water.
  3. Add in the turmeric, salt, little oil and cook in pressure cooker.
  4. After you hear the first whistle, sim the stove and cook for 20 minutes
  5. Let the pressure go off naturally and after opening the lid adjust the quantity of water if required.
  6. In a pan, heat the clarified butter or vegetable oil on medium heat.
  7. Pour in the cumin seeds and when they crackle, lower the heat and put in the garlic. Sauté it till the raw smell goes away.
  8. Add in ginger, green chilies and tomatoes. Cook until the tomatoes turn soft.
  9. Now add the spices red chili, , the coriander powder , black pepper powder. Keep cooking till oil separates.
  10. Stir this mixture into the cooked dal. If your wok is big enough, you could also put in the dals into the wok.
  11. Put in the salt. Mix well. Adjust the consistency with hot water if required.
  12. Put in the fresh chopped cilantro and serve hot with warm breads or steamed rice.

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