Langar wali Dal | Temple Dal – How to make langar wali dal. A traditional recipe of Lentil/Dal made at the Temple Langar/ Bhoj. The recipe and flavors are sacred and very authentic to the taste.
Who can forget the delicious unique flavor of a Langar wali dal/ Punjabi dal at the gurdwara? The black split dal mixed with other lentils and tempered with tomato and spices. Normally, gurudwara food / Langar food does not have onion in them. They make their food simple with simple ingredients.No onion and garlic make it easy to digest in all weather.
Who can forget the flavors of food eaten at the Gurudwara Saheb Lagar.
Surely, the flavor of the Langar wali dal / Temple dal comes from the way it is prepared and the love and sewa that of the devotees cooking the meals. But if you want to prepare in your own kitchen, then here is a simple recipe to follow and recreate this delicious Langar wali dal in your own kitchen.
The Langar wali dal can be either prepared with split black gram/ urad chilka dal mixed with masoor dal (optional) and chana dal. If you do not eat masoor dal then you can replace it with arhar dal. The proportion of the dals should be one portion of Split black gram/ urad chilka dal to 1/2 portion of the rest of the two lentils i.e. 2:1:1.
Once you try this dal in your kitchen, it’ll be a fix on the weekly menu for sure. Do leave a comment on the post if your like it or try it.