A humble yet incredibly flavorful mixed lentil curry made with chana dal and urad dal. This creamy, wholesome dal is inspired by the one served in Gurdwaras, offering comfort and nourishment in every spoonful.
Prep15 min
Cook45 min
Soak120 min
Servings4
Serving size: 1 cup
313cal
13gprotein
40gcarbs
Ingredients
0.75 cup Chana Dal (Bengal gram lentils)
0.25 cup Whole Urad Dal (Black gram lentils with skin)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A simple and comforting North Indian stir-fry featuring tender potatoes tossed in a medley of aromatic spices. This classic dry curry comes together quickly, making it a perfect side for rotis, puris, or even as a filling for dosas.
Protein-packed Langar wali Dal with homestyle Aloo Sabzi and fresh phulkas - pure soul-satisfying comfort!
This punjabi dish is perfect for dinner. With 778.64 calories and 23.58g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
2 pcs Green Chili (Slit lengthwise, adjust to taste)
2 medium Tomatoes (Pureed or finely chopped)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color, use regular for more heat)
1 tsp Coriander Powder
1.5 tsp Salt (Adjust to taste)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Dals
Pick through the chana dal and urad dal to remove any stones or debris. Rinse them together under cool running water until the water runs clear.
Place the rinsed dals in a large bowl and cover with 3 cups of water. Let them soak for at least 4 hours, or preferably overnight. This step is crucial for even cooking, especially for the chana dal.
After soaking, drain the water completely and give the dals one final rinse.
2
Pressure Cook the Dals
Transfer the soaked and drained dals to a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, the turmeric powder, and 1 teaspoon of salt. Stir to combine.
Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 20 minutes. The dals should be completely soft and mushy.
Allow the pressure to release naturally. This can take 10-15 minutes.
3
Prepare the Tempering (Tadka)
While the dal is cooking, heat the ghee in a separate pan (kadai) over medium heat.
Once the ghee is hot, add the cumin seeds. When they start to sizzle and become fragrant (about 30 seconds), add the asafoetida.
Immediately add the finely chopped onion and sauté for 6-8 minutes, until it turns soft and golden brown.
Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the tomato puree, Kashmiri red chili powder, coriander powder, and the remaining 0.5 teaspoon of salt. Mix well.
Cook the masala, stirring occasionally, for 7-10 minutes, until it thickens and you see ghee separating from the sides.
4
Combine and Simmer
Once the pressure has released, open the cooker. Use a whisk or the back of a ladle to lightly mash the cooked dal. This creates the signature creamy, homogenous texture of Langar Dal.
Pour the prepared tadka into the cooked dal. Stir thoroughly to combine.
Bring the dal to a gentle simmer over low heat. Let it cook uncovered for 8-10 minutes, allowing the flavors to meld together. The dal will thicken as it simmers.
If the dal becomes too thick for your liking, add a splash of hot water to reach the desired consistency.
5
Garnish and Serve
Turn off the heat. Stir in the garam masala and most of the chopped coriander leaves, reserving some for garnish.
Let the dal rest for 5 minutes before serving. This allows the flavors to settle.
Serve hot, garnished with the remaining coriander leaves. It pairs wonderfully with roti, naan, or steamed basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
500 g Potato (about 4 medium, peeled and diced into ½-inch cubes)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Asafoetida
2 pc Green Chilli (slit lengthwise)
1 inch Ginger (finely grated)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.75 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Dry Mango Powder
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped)
0.25 cup Water (as needed to prevent sticking)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a heavy-bottomed pan or kadai over medium heat. The oil should be hot but not smoking.
Add the cumin seeds and allow them to crackle and turn fragrant, which should take about 30-40 seconds.
Lower the heat, then add the asafoetida, slit green chillies, and grated ginger. Sauté for another 30 seconds until the raw smell of ginger disappears.
2
Cook the Potatoes
Add the diced potatoes to the pan along with turmeric powder and salt. Stir well to ensure all potato cubes are evenly coated with the oil and spices.
Reduce the heat to low, cover the pan with a lid, and let the potatoes cook for 15-18 minutes, or until they are tender.
Stir every 4-5 minutes to prevent the potatoes from sticking to the bottom. If they begin to stick, add a tablespoon or two of water to create steam.
3
Add Finishing Spices and Garnish
Once the potatoes are fully cooked (test by piercing one with a fork; it should go through easily), add the red chilli powder, coriander powder, dry mango powder, and garam masala.
Gently stir everything together, being careful not to mash the tender potatoes. Allow the spices to cook for 2-3 minutes, which will toast them and deepen their flavor.
