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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.
For 4 servings
Soak the Dals
Pressure Cook the Dals
Prepare the Tempering (Tadka)
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 306.33 calories per serving with 11.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Simmer
Garnish and Serve
Substitute ghee with a neutral vegetable oil or coconut oil to make the recipe completely plant-based.
For extra nutrition, you can add finely chopped vegetables like carrots, spinach, or bottle gourd (lauki) to the dal while pressure cooking.
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.
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.
The combination of chana dal and urad dal provides a high-quality plant-based protein, essential for muscle repair, growth, and overall body function.
Rich in dietary fiber, this dal aids in maintaining a healthy digestive system, preventing constipation, and promoting the growth of beneficial gut bacteria.
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.
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.
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.
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.
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.
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.
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.
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.
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