Langarwali Dal

It is prepared and served in Gurudwaras in Guru Da Langar by the Sewadars and my recipe just cannot be compared to the sacred divine dal prepared in Gurdwaras, as while preparing it, the Sewadars recite the holy Gurbani.

This divine dal is prepared with utmost  Sewa Bhav and the secret and sacred ingredient called love.

I have tried to come closer to the taste through your hearts but the Langarwali dal prepared in the Gurudwaras touches our soul! But if this is prepared with a Holy mind and heart, it can taste not the same but a little closer to that of the Gurudwaras.

Preparation time– 20 minutes

Soaking time for Dals- 01 hour or more

Cooking time- 01 hour

Serves-4 

Ingredients and Quantity:

Black gram- 140 gm.

Split Bengal Gram – 60 gm.

Desi Ghee (Clarified Butter) – 2 1/2 tbsp.

Cumin seeds- ½  teaspoon

Bay leaves- 2 nos.

Asafoetida- a pinch

Onion, finely chopped / sliced- 01 no. large

Ginger, coarsely ground- two inch pieces

Garlic cloves, crushed -04 nos

Green chillies, coarsely ground- 1 no.

Salt- to taste

Red chilli powder- 01 + ½  tsp.

Coriander powder-01 tsp.

Turmeric- 1/4^th tsp + 1/4th tsp

Tomatoes, chopped / puree -02 nos. large

For the Sprinkling (Optional):

Punjabi Garam Masala Powder- 1/4^th tsp.

For the Garnish:

Coriander leaves, fresh – ¼ th bunch.

Method:

Pick, wash and soak split black gram and split Bengal gram for 01 hour in four cups of water. Drain after 1 hour and rinse the dals.

Pressure cook both the dals in three cups of water with salt , 1/4th tsp. turmeric powder, 1/2 tsp. of red chilli powder (you can add half the ginger too if you wish) and bay leaves for three to four whistles. Open the lid and see if the dals are cooked. If not, cook on low heat till well-cooked.

With the help of a Wooden Madhani (Hand Blender / Churner ), mix the dals thoroughly.

Heat ghee in a heavy bottomed non-stick pan. Add cumin seeds. When they begin to crackle, add asafoetida , Coarsely ground ginger, garlic and green chillies.

Saute till the raw aroma disappears , now add the onion and sauté till golden brown, now add red chilli powder, coriander powder, and turmeric powder. Let it cook for few seconds. Add the tomato puree / chopped tomatoes and sauté on high flame till you observe the ghee oozing out from all the sides.

Add the cooked and mashed dals along with the cooking liquor.

Bring it to a boil.

Keep stirring the dal in order to prevent it from sticking to the pan.
Adjust salt. Simmer for another 5 minutes.
Serve hot , sprinkled with Punjabi garam masala powder, garnished with finely chopped fresh coriander leaves

Chef Tips:

1. You may use a combination of 3 dals that is Whole Black gram,  Bengal gram dal and Whole green gram or Moth in the ratio 2:1:1.
2. If Urad i.e. whole black gram is not available you may add spilt black gram instead of it.
3. If Dals are soaked overnight , you may slow cook the dals instead of pressure cooking it.