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.
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.
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.
This punjabi recipe takes 60 minutes to prepare and yields 4 servings. At 312.7 calories per serving with 12.5g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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.
Pro Tips
1Do not skip soaking the dals, especially chana dal. It ensures a creamy texture and reduces cooking time.
2Sautéing the onion until it's deeply golden brown is key to developing a rich, sweet base flavor for the dal.
3Always add garam masala at the end of cooking to preserve its fragrant aroma.
4For a smokier flavor (dhungar), place a hot piece of charcoal in a small steel bowl inside the dal, pour a little ghee over it, and immediately cover the pot for 2-3 minutes.
5This dal thickens as it cools. Add a little hot water while reheating to adjust the consistency.
6For an Instant Pot, use the 'Sauté' mode for the tadka, then add the soaked dals and water. Pressure cook on 'High' for 15 minutes, followed by a natural pressure release.
Recipe Variations
Vegan Version
Vegan Version
Substitute ghee with a neutral vegetable oil or coconut oil to make the recipe completely plant-based.
Add Vegetables
Add Vegetables
For extra nutrition, you can add finely chopped vegetables like carrots, spinach, or bottle gourd (lauki) to the dal while pressure cooking.
Different Lentils
Different Lentils
While the classic recipe uses chana and urad dal, you can experiment by adding a tablespoon of toor dal or masoor dal for a different texture.
Creamier Texture
Creamier Texture
For an even richer and creamier dal, stir in 1-2 tablespoons of fresh cream or full-fat coconut milk at the end of cooking.
Health Benefits
✨
Excellent Source of Protein
The combination of chana dal and urad dal provides a high-quality plant-based protein, essential for muscle repair, growth, and overall body function.
✨
Promotes Digestive Health
Rich in dietary fiber, this dal aids in maintaining a healthy digestive system, preventing constipation, and promoting the growth of beneficial gut bacteria.
✨
Rich in Essential Minerals
Lentils are a powerhouse of minerals like iron, which helps prevent anemia; magnesium, crucial for nerve and muscle function; and folate, vital for cell growth.
✨
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, helping to combat oxidative stress in the body.
Frequently Asked Questions
How many calories are in one serving of Langar Dal?
One serving of Langar Dal (approximately 1 cup or 310g) contains around 350-400 calories. The exact count depends on the amount of ghee used.
Is Langar Dal healthy?
Yes, Langar Dal is very healthy. It is an excellent source of plant-based protein, dietary fiber, and essential minerals like iron, folate, and magnesium. The spices used also offer various health benefits.
Can I make this dal without a pressure cooker?
Absolutely. You can cook the soaked dals in a heavy-bottomed pot on the stovetop. It will take significantly longer, about 60-90 minutes, for the dals to become completely soft. Ensure you add enough water and stir occasionally to prevent sticking.
Why is my chana dal still hard after cooking?
The most common reason is insufficient soaking time. Chana dal is a dense lentil that requires at least 4-6 hours of soaking. Older dals can also take longer to cook. If they are still hard, pressure cook for another 2-3 whistles.
Can I make Langar Dal vegan?
Yes, it's very easy to make this dal vegan. Simply replace the ghee with a neutral-flavored vegetable oil, such as sunflower or canola oil. The taste will be slightly different but still delicious.
How long can I store this dal?
Langar Dal can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months. Thaw it overnight in the fridge and reheat on the stovetop, adding a little water to adjust the consistency.
