Langar Wali Dal | Amritsari Dal - Living Smart And Healthy

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Indulging in the heartwarming flavors of homemade Langar Wali Dal today! This Punjabi delight, rich with whole black urad dal and chana dal, is a soulful flavors.

Growing up in India holds cherished memories of visiting the Gurudwara with my family. The heartwarming aroma of Langar Waali Dal would fill the air, and it was always the highlight of our visit.

The flavors of that simple yet delicious dal continue to linger in my memories, a comforting reminder of the warmth and community spirit of those moments and the simple joys of childhood.

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About Langar Wali Dal
Ingredients For Langar Wali Dal
How to make Langar Wali Dal
Instant Pot Langar Wali Dal Recipe
Storage
Tips For Delicious Langar Wali Dal
Frequently Asked Questions
Punjabi Recipes
Langar Wali Dal | Amritsari Dal
Indian Dal Recipes

About Langar Wali Dal

"Langar Waali Dal," also known as "Maa Ki Dal" or "Maa Chole di Dal," is a Punjabi dish often served in gurudwaras (Sikh temples) during community meals known as langar.

This dal is made from whole black urad dal (black gram) and chana dal (split Bengal gram), cooked with a blend of spices, and often has a creamy and hearty texture, delivering a delicious and comforting flavor.

Ingredients For Langar Wali Dal

Here's a brief description of the ingredients for the one-pot pressure cooker Langar Waali Dal:

Chana Dal (Split Bengal Gram): High in protein, chana dal adds a nutty flavor and creamy texture to the dal.
Whole Black Urad Dal (Whole Black Gram): These lentils are rich and creamy when cooked, adding a hearty texture to the dish.
Water: Used for pressure cooking the lentils to the desired consistency.
Salt: Enhances the overall flavor of the dish.
Turmeric Powder: Adds a warm yellow color and earthy flavor to the dal.
Hing (Asafoetida): A pinch of hing enhances the digestive properties of the dish and adds a subtle flavor.
Garlic Cloves: Minced garlic provides a pungent and aromatic flavor to the dal.
Oil: Used for tempering and sautéing the aromatics, adding richness to the dish.
Cumin Seeds (Jeera): These seeds are tempered in oil to release their aromatic flavor.
Onion: Finely chopped onion adds sweetness and texture to the dal.
Ginger: Grated ginger provides a fresh and spicy kick to the dish.
Green Chili: Chopped green chilies add heat and a vibrant flavor to the dal.
Tomato: Chopped tomatoes contribute acidity and sweetness while enhancing the overall texture.
Coriander Powder: Ground coriander seeds bring a warm and citrusy flavor to the dish.
Garam Masala: A spice blend that adds warmth and complexity to the dal. Here's the recipe for homemade Garam Masala.
Kasoori Methi (Dried Fenugreek Leaves): Crushed fenugreek leaves impart a distinctive aroma and flavor.
Cilantro (Coriander Leaves): Chopped cilantro is used for garnish, adding freshness and a burst of color.
Butter (Optional): Adds richness and a creamy texture to the dal.

How to make Langar Wali Dal

Langar Wali Dal" or "Amritsari Dal," is a popular Punjabi dish made from whole black gram (urad dal). It is often served in gurudwaras (Sikh temples) during langar (community meals). Here's a simple recipe for Langar Wali Dal:

Rinse the whole black gram (urad dal) and chana dal thoroughly. Soak them in enough water for at least 6-8 hours or overnight. After soaking, drain the water and rinse the dal again.
Heat oil in the pressure cooker. Add cumin seeds (jeera), whole black cardamom, hing, and let the cumin splutter. Add chopped onions and sauté until they become translucent.
Add ginger, and garlic, and sauté for 1-2 minutes. Add dry spices - coriander powder, turmeric powder and sauté for 30 seconds.
Add chana dal, whole black urad dal, and salt. Mix well. Place the cut tomatoes skin side up and pour water into the pressure cooker.
Close the pressure cooker lid and pressure cook for about 4-5 whistles or until the dal is soft and well-cooked.
Allow the pressure to release naturally. Open the pressure cooker and remove the tomato skin using tongs (optional).
Mash the dal slightly with the back of a spoon or a potato masher. Leave some whole for texture.
Add butter(optional), garam masala, kasoori methi, and mix well. Let it simmer on low heat for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
Garnish with fresh coriander leaves and freshly squeezed lemon juice (optional).
Serve Maa Ki Dal hot with rice or Indian bread like naan or roti.
This hearty and flavorful Maa Ki Dal is not only delicious but also nutritious. Enjoy this traditional Punjabi dish!

Instant Pot Langar Wali Dal Recipe

Follow the steps as discussed earlier for stovetop pressure cook.

Close the lid, set to "Manual" or "Pressure Cook" mode, and cook on high pressure for 25 minutes.

Allow the Instant Pot to release pressure naturally. Rest of the recipe is same as stovetop.

Storage

Store the prepared Langar Wali Dal in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving, adding a splash of water if needed to achieve the desired consistency.

Tips For Delicious Langar Wali Dal

Here are some tips to enhance your preparation of Langar Waali Dal:

Pre-Soaking: Soak chana dal and whole black urad dal for at least 6-8 hours before cooking. This reduces the cooking time and ensures the lentils are tender.
Consistency: Adjust the water level as needed to achieve your preferred dal consistency. Some prefer it thicker, while others like it a bit more soupy.
Tempering: Allow the cumin seeds to splutter and the onions to slightly caramelize for added flavor.
Fresh Ingredients: Use fresh tomatoes, ginger, and garlic for a vibrant and aromatic dal.
Spice Adjustment: Adjust the spice levels according to your taste preferences. If you like it spicier, increase the amount of green chilies or red chili powder.
Garnish: The addition of fresh cilantro after pressure cooking adds a burst of freshness. Reserve garam masala, kasoori methi, and butter for post-cooking garnishing to retain their flavors.
Butter Addition: For extra richness, add a small amount of butter to each serving just before eating.
Serve with: Langar Waali Dal pairs well with rice, naan, or roti. Consider serving it with a sides like Gajar Matar Ki Sabji, homemade yogurt or pickles for a complete meal.

Enjoy your delicious Langar Waali Dal!

Frequently Asked Questions

What does Dahl consist of?

Dal, also spelled Dahl or Dhal, is a traditional Indian dish consisting of dried, split pulses such as lentils, peas, or beans, cooked with various spices and seasonings to create a flavorful and nutritious stew-like preparation typically served with rice or bread. The ingredients can vary, and dal is a versatile dish with numerous regional variations across India.

Can you eat dal on its own?

Yes, dal can be enjoyed on its own as a standalone dish, particularly when it is well-seasoned and flavorful. However, it is commonly served as a part of a larger meal with rice or bread, complementing other dishes to create a balanced and satisfying meal.

What does dal taste like?

Dal has a rich, earthy flavor with a slightly nutty undertone, and its taste is often influenced by the combination of spices used during preparation. Depending on the spices and seasonings, dal can have varying degrees of heat, sweetness, and tanginess, providing a well-rounded and comforting taste.