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.
Few other recipes made from Lentils: Moong Dal Cheela, Savory Waffles
Other Dal/Lentils recipes to try are Dal Makhani, Dal Palak, Chana Dal Khichdi.
Langarwali Dal/ Dhabha Style Dal- How to make langerwali dal/ dhaba dal
Ingredients
- 1/4 cup Black gram whole Udad sabut dal
- 1/8 cup Yellow Masoor or Arhar Dal if you do not have masoor dal
- 1/8 cup chana dal/ split gram lentil
- 4 Tomatoes finely chopped /pureed
- 1 gree chili chopped
- 1/2 tsp ginger paste
- 1/2 tsp Asafoetida /Hing
- 1/2 tsp Cumin Seeds
- 1/2 tsp cumin poder
- 1/2 tsp dry mango powder / amchoor powder
- 1 tsp salt or to taste
- 1/2 tsp garam masala five spice powder
- 1/2 tsp Kashmiri red chili powder or adjust according to your taste
Instructions
- Wash the lentils together and put them in pressure cooker or slow cooker.
- Add salt, turmeric , ginger, and cook for one whistle on full flame and four whistles on low flame /simmer.
- While the dal cooks, we shall prepare the tempering.
- In a small pan, add ghee/clarified butter, add jeera/cumin seeds,.Let it splutter.Now add the tomato puree and also add a bit of salt , red chilies,green chilies, dhania powder and cook on simmer, till the oil separates and it gets a nice colour.
- When done ,shut the flame and add this tadka to the dal. Simmer the boiled dal for a few minutes and let the tempering mix well and leave flavor.
- Garnish with dhania leaves and serve with rice or roti.
Recipe Notes
1. It's advisable to soak the dals for half an hour before you start cooking.