Monday, December 19, 2011

Langarwali Dal

The word "Langar" - Reminds me of the amazing Golden temple and the delicious food that is served to all the devotees. This Dal is cooked for hours together which then ends up in delicious and finger licking good.

On Left: Making of Langar Ki Dal          On Right: Golden Temple

Langarwali Dal is very similar preparation to Dal Makhni just a slight variation in cooking style and the addition of Channa Dal. The below will at least server 6 people.


For Dal:
1 cup Black Daal/ urad daal with skin
1/2 cup chana daal 
Langarwali Dal
1/2 Rajma Soaked overnight
1-2 tbsp Mustard oil
1/2 tsp turmeric powder
Salt as per taste

Tadka ke liye:
1 bay leaf
a piece of cinnamon
1 tsp of whole jeera seeds
1 onion finely chopped
1 tomato finely chopped
2 green chili finely chopped
1 tsp ginger paste
1 tsp garlic paste
1tsp Garam Masala
1 tsp red chili powder

Take a pot and mix the Urad dal, channa and rajma and fill it with water.
Add salt, mustard oil and tumeric powder and let it cook for atleast 1-1 1/2 hours.
Keep checking on the Dal in between.
For Tadka Heat ghee in a Kadai, Add bay leaf, cinnamon, cumin seeds and when it starts to splutter. 
Add onion and fry till golden brown and then add tomato.
Finally add ginger garlic paste, green chilli, gram masala powder, salt and fry for few seconds.
Add this to the cooked daal and mix it well and let it simmer for another 1/2 hour on slow flame untill the dal is cooked well. 

Serve this with Hot Phulka's or White Rice.


Prathima Rao said...

I am a huge fan of dal makhni..Just had it for lunch..Im sure I will fall in love with this delicious variation too.. ;) Bookmarked!! Thx a ton for this lovely recipe ;)
Prathima Rao
Prats Corner

Hamaree Rasoi said...

I loved the look of your langar wali daal. Must have tasted awesome. Wonderfully prepared.

Hamaree Rasoi

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