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LANGAR WALI DAL

Nov-23-2017
Shilpa gupta
15 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT LANGAR WALI DAL RECIPE

We all love the langar wali dal having a kick of spices. This spicy tempering makes it all. No need of any accompaniments like pickles and chutney with this recipe.

Recipe Tags

  • Veg
  • Easy
  • North Indian
  • Boiling
  • Main Dish

Ingredients Serving: 5

  1. Whole black urad 2/3 cup
  2. Chana dal 1/3 cup
  3. Mustard Oil 1 Tbsp
  4. Salt 1 + 1/2 tesp
  5. tomatoes 2
  6. ginger 2"
  7. Green chilies 4
  8. Ghee 3 tbsp
  9. Methi leaves 1 tesp
  10. Green coriander leaves 2 tbsp
  11. Whole black pepper 10
  12. Whole red chilli 3-4
  13. Cumin Seeds 1 tesp
  14. Coriander seeds 1 tbsp
  15. Black Cardamom 1
  16. Cloves 4

Instructions

  1. Wash both dal nicely and put them to boil with 4 glasses of water, 1 tesp salt and 1 tbsp mustard oil.
  2. Give one whistle and then let it simmer for 20 minutes.
  3. Grind together tomatoes, ginger and green chilies.
  4. In a pan cook tomatoes puree with 1 tbsp ghee and 1/2 tesp salt till fat separates.
  5. Add cooked tomatoes to boiled dal.
  6. Let the dal simmer for 15 minutes without whistle. Here adjust the consistency by adding water if needed.
  7. In a pastel ground together cumin seeds, coriander seeds, cloves, black cardamom, whole black pepper and whole red chillies.
  8. Heat 2 tbsp oil. Add methi leaves and saute.
  9. Add ground spices and roast for few seconds.
  10. Pour the tempering over simmered dal and cover for a minute.
  11. Top with chopped green coriander leaves. Langar wali dal is ready.

Reviews (1)  

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Geetanjali Khanna
Nov-23-2017
Geetanjali Khanna   Nov-23-2017

Woww...Yummyyy...

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