Langarwali Dal

Langarwali Dal

Cooking Time

Preparation Time : 20

Cook Time : 60

Total Time : 80

Ingredients

Serves 4

  • Split black gram 140 gms

  • Split Bengal Gram 70 gms

  • Desi Ghee Clarified Butter 2 tsp

  • Cumin seeds 1/2 tsp

  • Asafoetida 1 pinch

  • Onion finely chopped 1 nos

  • Ginger chopped crushed paste 1/2 tsp

  • Garlic cloves minced 4 nos

  • Green chillies slit chopped 2 nos

  • Salt to taste 1 pinch

  • Red chilli powder 1 tsp

  • Coriander powder 1 tsp

  • Turmeric 1/4 tsp

  • Tomatoes chopped puree 2 nos

  • Punjabi Garam Masala Powder 1/4 tsp

  • Coriander leaves fresh 2 sprig

Directions

  • 01

    Pick wash and soak split black gram and split Bengal gram for 01 hour in four cups of water

  • 02

    Drain

  • 03

    Pressure cook both the dals in three cups of water with salt and half the red chilli powder you can add half the ginger too if you wish for three to four whistles

  • 04

    Open the lid and see if the dals are cooked

  • 05

    If not cook on low heat till cooked

  • 06

    Heat ghee in a heavy bottomed non stick pan

  • 07

    Add cumin seeds

  • 08

    When they begin to crackle add asafoetida ginger garlic and onion and saut till golden brown

  • 09

    red chilli powder coriander powder and turmeric powder

  • 10

    Now add slit green chillies tomato puree and saut on high flame till you observe the ghee oozing out from all the sides

  • 11

    Add the cooked dals along with the cooking liquour

  • 12

    Keep stirring the dal in order to prevent it from sticking to the pan

  • 13

    Adjust salt

  • 14

    Serve hot sprinkled with Punjabi garam masala powder garnished with finely chopped fresh coriander leaves

Review

0

Please Login to comment

Link copied