Jun 23, 2011

Langar Ki Dal

Langar Ki Dal

Serves: 3


1 cup (100 g) urad dal with skin
1/4 cup (30 g) channa dal
1 - inch piece ginger, chopped
5 cloves garlic, chopped
1 green chilli, slit lengthwise
1 tablespoon ghee
1 teaspoon cumin seeds (jeera)
1 onion, finely chopped
2 tablespoon (30 g) ginger - garlic paste
1 tomato, finely chopped
1 teaspoon chilli powder
3/4 teaspoon salt (or to taste)
Extra 1/2 cup (50 ml) warm water
1/2 teaspoon garam masala powder


Wash and soak whole urad dal and chana dal in 2 1/2 cups water for 6 hours or overnight.

Pressure cook the dal (urad & channa) along with garlic, ginger, green chillies with 2 1/2 cups (250 ml) of water till soft (reduce heat to medium after 2 nd whistle and cook for 25 minutes).

Heat oil in a frying pan. Add cumin seeds and fry on a medium heat for 2 minutes till fragrant.

Add chopped onion and fry till golden color. Add red chilli powder and saute well.

Add ginger - garlic paste and stir well for 2 - 3 minutes.

Add chopped tomato, cooked dal and salt to taste. Adjust the consistency of the dal mixture with 1/2 cup (50 ml) water if required. Cover with a lid and cook on a low to medium heat for 15 minutes or until thickens.

Sprinkle gardam masala powder and serve with rotis.


Ms.Chitchat said...

Wow, loved the click even before I saw the recipe, sounds delicious.

Priya said...

Nutritious and protein packed dal..

anu said...

Going to make this at home tonight but using, Black Masoor Dal