Langar Dal
A humble, comforting, slow-simmered black gram dal from Sikh community kitchens. This creamy, buttery, soul-warming lentil dish is made with whole urad dal, slow-cooked for hours to achieve its signature smoky depth and velvety texture. Eaten with roti or rice, it's simple, nourishing, and full of love.
For 4 servings
- simmer · ~65 min
Cook the soaked dal.
Drain the soaked urad dal and chana dal. Add to a heavy-bottomed pot with 4 cups of water and turmeric powder. Bring to a boil over high heat, then reduce to a gentle simmer. Cover partially and cook for 60-75 minutes until the grains are very soft and begin to break down on their own. Stir occasionally, adding a splash of hot water if it looks too thick.
TIPDon't salt yet — it toughens the lentil skins. Salt only after the dal is fully cooked. - mix · ~5 min
Mash and season the dal.
Remove the pot from the heat. Using a wooden spoon or a whisk, mash the dal vigorously against the sides of the pot for 2-3 minutes to achieve a creamy, homogenous consistency. Stir in the salt. Return to a very low simmer and thin with hot water if needed — the dal should be pourable but not watery.
TIPVigorous mashing is the secret to Langar Dal's signature texture — no blender needed. - temper · ~12 min
Make the tempering.
1.In a small separate pan, heat the ghee over medium heat until shimmering but not smoking.2.Add cumin seeds and let them crackle and sizzle (15-20 sec).3.Add chopped garlic and sauté until it just turns golden and fragrant (20-30 sec).4.Add the grated ginger and slit green chilies; stir for 15 seconds.5.Add chopped onion and cook until softened and light brown (5-7 min).6.Add the red chili powder, stir briefly, then add the chopped tomatoes.7.Cook until the tomatoes are very soft, melted, and the ghee begins to separate at the edges (5-7 min).TIPUse medium heat — high heat burns the garlic and makes the tempering bitter. - mix · ~5 min
Combine and finish.
Pour the hot tempering directly over the simmering dal. Swirl a few tablespoons of hot water in the tempering pan to capture every last bit, and add that to the dal. Stir well, sprinkle the garam masala on top, and let it all simmer together for a final 5 minutes. Adjust consistency with hot water if needed.
- garnish
Garnish with fresh cilantro and serve hot.
Ladle the steaming Langar Dal into serving bowls. Garnish generously with chopped fresh cilantro. Serve immediately with roti, naan, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the whole urad dal for at least 4 hours is essential to reduce cooking time and ensure a creamy texture.
- 2Do not add salt during the initial cooking—it hardens the lentil skins and prevents them from softening properly.
- 3Mash the dal vigorously by hand with a wooden spoon; this creates the velvety, homogenous texture without needing a blender.
- 4Cook the tempering on medium heat; high heat will burn the garlic and make the dish bitter.
- 5For the signature smoky flavour (dhungar), place a hot charcoal piece in a steel bowl inside the dal pot, pour a little ghee over it, and cover for 2 minutes.
- 6This dal thickens as it cools; always reserve extra hot water to adjust consistency when reheating.
Adapt it for your goals.
No-onion-no-garlic
Omit onion and garlic for a satvik version (pure Jain-friendly or temple-style). Replace with a pinch of asafoetida (hing) in the tempering and double the ginger for depth.
smoky charcoal finishSmoky charcoal finish
For a deeper, campfire-like aroma, perform a dhungar method: place a hot piece of charcoal in a small steel bowl inside the dal, pour a teaspoon of ghee over it, and cover for 2 minutes.
butter rich versionButter-rich version
Swap half the ghee with unsalted butter and finish the dal with a tablespoon of heavy cream or butter for an extra-luxurious, restaurant-style texture.
coconut milk twistCoconut-milk twist
Replace ½ cup of water with thick coconut milk during the final simmer for a subtle sweetness and a vegan, dairy-free alternative that still feels creamy.
Why this is on our healthy list.
High in Plant Protein
Whole urad dal and chana dal provide a complete protein source together, supporting muscle repair and satiety.
Rich in Dietary Fiber
The unhulled urad dal retains its fibrous skin, aiding digestion and promoting stable blood sugar levels.
Natural Iron Source
Black gram lentils are an excellent plant-based source of iron, which helps combat fatigue and supports red blood cell health.
Anti-Inflammatory Spices
Turmeric, ginger, and garlic in this dish are known for their natural anti-inflammatory and immunity-supporting properties.
Frequently asked questions
You can, but it will increase cooking time by 30–45 minutes. A quick soak in hot water for 1–2 hours also works to soften the lentils.
