Langar wali dal or dal anritsari.Bunch of pulses cooked together with lots of love!
This dal is called as amritsari dal as its quite a popular dal made and served at Dhabas (roadside eatery) outside the golden temple in amritsar, Punjab.
Also a popular dish in langar in gurudwara.
Its a slow-cooked delicacy. As we don’t have luxury of time to do slow cooking,we can use a pressure cooker for cooking the lentils. However, traditionally the lentils are cooked and simmered in a pot overnight.
Wondering the secret recipe for that langar wali dal? Here’s my recipe how I make it….
1½ cup Sabut Urad dal (whole black gram), soaked
½ cup Chana Dal (split Bengal gram)
4- 4 ½ cups water (to pressure cook)
Salt to taste
½ tsp Turmeric Powder.
½ tsp Red Chilli Powder.
½ inch Ginger, chopped.
3-4 Garlic, crushed.
1 Bay Leaf.
2 tbsp Ghee.
1 tbsp Oil.
1 tsp Cumin Seeds.
1 inch Ginger.
3-4 Garlic cloves, crushed.
2-3 Green Chillies, coarsely ground.
3 medium Onions, sliced.
¼ Turmeric Powder.
1 tsp Coriander Powder.
1 tsp Red Chilli Powder.
1 small Tomato, finely chopped.
1 tbsp Coriander leaves, chopped.
Wash and soak urad dal and chana dal overnight.
Add soaked dals,salt, turmeric powder, red chilli powder, ginger, garlic and bay leaf to a pressure cooker. Cover and cook till lentils turn soft (4-5 whistles).
Meanwhile, heat ghee and oil in a pan, add cumin seeds and allow to splutter.
Add ginger, garlic and green chillies, saute till fragrant.
Add onions and saute till they turn golden.
Add turmeric powder, coriander powder and red chilli powder, mix well and cook for 3-4 minutes.
Add tomatoes and saute till the ghee begins to separate.
Open the pressure cooker, mash the lentils a little with the back of a spoon/spatula.
Transfer dal into prepared tadka along with chopped coriander leaves and mix well.
Garnish with coriander sprig and serve hot.