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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple, everyday North Indian stir-fry made with tender cauliflower florets and aromatic spices. This comforting and healthy dish comes together quickly and pairs perfectly with roti or dal rice.
About Langar Dal, Steamed Basmati Rice and Gobi Sabzi
Soul-satisfying, protein-packed Langarwali Dal with fluffy rice and fiber-rich gobi sabzi. Wholesome!
This punjabi dish is perfect for lunch. With 704.0699999999999 calories and 21.57g 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
