How to Make Langar Wali Dal/Chole Maa Di Dal At Home

About Langar Wali Dal:

This Dal recipe is mostly cooked and served in Gurdwara.  Langar is basically a community meal where people sit together and relish Guru ka Prasad called langar.  Langar dal is made with two types of lentils, one is whole urad dal (whole black lentils) and the second is chana dal (Bengal Gram Dal/split yellow chickpeas).  This dal contains lots of ghee and very minimal spices.  Ghee gives a very creamy texture to the dal.  Its very tasty and delicious.  This dal is also known as chole maa di dal.  It usually serves with roti, paratha, naan, or with rice.

Benefits of Whole Black Urad Dal:

  1.  Improves digestion.
  2.  Protects heart.
  3.  Boosts energy.
  4.  Improves bone health.
  5.  Rich in fiber.
  6.  Helps to manage diabetes.
  7.  Good for skin and hair.

Benefits of Chana Dal (Bengal Gram Dal):

  1.  Boosts energy.
  2.  Helps in weight loss.
  3.  Excellent source of vegetarian protein.
  4.  High in fiber.
  5.  Lowers blood pressure.

Watch Video Tutorial In Hindi:

Ingredients:

  • 1 cup whole Black Urad Dal washed and soaked overnight or at least 7-8 hours.
  • 1/2 cup Chana Dal (Bengal Gram Dal) washed and soaked at least 1-2 hours.
  • Water as required.
  • Salt as required.
  • 1/2-inch ginger finely chopped.
  • 5-6 garlic cloves finely chopped.
  • 1 tablespoon crushed garlic ginger or paste.
  • 1 bay leaf.
  • 1 cinnamon stick.
  • 1 teaspoon turmeric powder.
  • 1 teaspoon coriander powder.
  • 1/2 teaspoon red chilli powder or to taste.
  • 1/2 teaspoon oil.
  • 2-3 tablespoons of ghee or any kind of cooking oil.
  • 1/2 teaspoon garam masala.
  • 2 medium sized onions finely chopped.
  • 2 medium sized tomatoes finely chopped.
  • Finely chopped green chillies to taste.
  • Some finely chopped coriander leaves.
  • 1 pinch hing (asafoetida)
  • 1/2 teaspoon cumin seeds.

Note:  You may increase or decrease the quantity of ingredients depending on for how many people you are making for.

Boiling of Dal:

  1.  Take a pressure cooker and add in soaked Urad and Chana dal.
  2.  Now add water as required to boil the Dal, bay leaf, cinnamon stick, chopped garlic and ginger, salt to taste, 1/2 teaspoon turmeric powder, and 1/2 teaspoon oil.
  3.  Now mix all the ingredients well and then cover the lid.
  4. Now turn on the flame and cook the dal on a medium flame for at least 5-6 whistles or until the dal is well-cooked.
  5.  Now turn off the flame and let the pressure cooker to release the pressure itself.

Tempering of Dal:

  1.  Take a kadai and turn on the flame.
  2.  When kadai is hot, add 2-3 tablespoons of ghee or any kind of cooking oil.
  3.  When Ghee is hot, add 1 pinch hing and 1/2 teaspoon cumin seeds and let the cumin seeds to splutter.
  4.  Now add finely chopped onions and cook them on a medium to high flame until onion turns light golden brown in colour.
  5.  Now add crushed garlic and ginger and finely chopped green chillies to taste.
  6.  Now mix them well and cook on a low to medium flame for at least 1-2 minutes or until the raw flavour of the garlic ginger is gone.
  7.  Now add finely chopped tomatoes, 1/2 teaspoon turmeric powder, and salt to taste and mix them well.
  8.  Now cover the lid and cook the tomatoes on a medium flame until tomatoes are soft and mushy.  Stir occasionally.
  9.  Now add red chilli powder to taste and 1 teaspoon coriander powder and mix them well.
  10.  Now without covering the lid, cook the masala on a low to medium flame for at least 5-7 minutes or until ghee gets separated from the masala.
  11.  Now add cooked dal and mix well.
  12.  Now add required amount of water and mix well.
  13.  Now keep the flame high and let the water come to a boil.
  14.  When water comes to a boil, then cover the lid and cook the dal on a low flam for at least 10-15 minutes.  Stir occasionally.
  15.  Now add 1/2 teaspoon garam masala and mix well.
  16.  Now cover the lid and cook the dal for at least 4-5 minutes more.
  17.  Now add some finely chopped coriander leaves and mix well.
  18.  Now turn off the flame and pour the dal into a serving bowl.
  19.  Serve this dal hot with roti, rice, or with paratha.