langar ki dal /easy punjabi amritsari dal

Langar ki dal is such a comforting side dish made commonly in gurudwaras in Amritsar for such long years till now. They are doing it for service to people and the divine taste will always be matchless. The broken urad dal with skin gives that special taste texture and absolute comfort. Moreover there is no exact measurement for making this dal its a random ingredients but the result are always satisfying. Its filled with loads of protein, fibre and high amounts of pottasium. Each home have their own way of preparing this langar ki dal. Wash the black urad dal thoroughly so that its dust free. Its good that

we soak dals at least for minimum 10 minutes or if you have time soak for 30 minutes. If soaked well it will cook soft. You can increase the spiciness by adding more chillies or chilli powder. Don’t be fussy while adding butter because the dish needs it badly. Even you can use ghee instead of butter. Adjust the thickness according to your likings. I always love to have the dal to be little thin to go with chappathi to parathas. Do try this langar ki dal and its a best side dish for all the indian breads.

langar ki dal /easy punjabi amritsari dal

INGREDIENTS;

Split black urad dal/udaitha karuppu ulundhu – 1 cup
Channa dal /kadala paruppu – 1/2 cup
Small onions – 1/4 cup
Cumin/jeera – 1 tsp
Tomatoes – 2 medium(chopped)
Chilli powder – 11/2 tsp
Coriander powder – 1 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Salt to taste
A scoop of more butter for garnish
Butter /ghee – 4 tbsp
Some chopped coriander

For grinding:

Garlic – 8-10 cloves
Ginger – 1/2 inch piece
Green chillies -2-3

METHOD:

1.Take urad dal in a bowl wash it by rubbing it with both hands to remove all the dirt.
2.Soak it in clear water wash channa dal soak it with urad dal.
3.Soak both for half an hour.

4.Grind to grind ingredients garlic, ginger and green chillies like mince and keep ready.
5.Then when soaked take a pressure cooker add both dals with sufficient water with minced mixture needed salt till soft and mushy.
6.Now open the cooker when sound subsides mash it well and add needed water bring to boil.
7.Keep a kadai heat up with butter add cumin.

8.Add in onion and saute well till it becomes transparent.
9.Put in the spices chilli powder, coriander powder, turmeric powder and garam masala.
10.Saute well till raw smell goes away.
11.Now put in tomatoes and stir in till soft and mushy.
12.Add this tadka to the boiling dal and let it boil you can add more water to bring it to necessary consistency.

13.Lastly add a dollop of butter and some chopped coriander and switch off serve with any Indian bread.

langar ki dal /easy punjabi amritsari dal

Print Recipe Pin Recipe

Total Time 50 minutes mins

Course Breakfast, dinner, Side Dish, tiffin

Cuisine Indian, NorthIndian

Servings 6

Ingredients

  

• Split black urad dal/udaitha karuppu ulundhu - 1 cup

• Channa dal /kadala paruppu - 1/2 cup

• Small onions - 1/4 cup

• Cumin/jeera - 1 tsp

• Tomatoes - 2 medium(chopped)

• Chilli powder - 11/2 tsp

• Coriander powder - 1 tsp

• Turmeric powder - 1 tsp

• Garam masala powder - 1 tsp
• Salt to taste

• A scoop of more butter for garnish

• Butter /ghee - 4 tbsp

• Some chopped coriander

For grinding:

• Garlic - 8-10 cloves

• Ginger - 1/2 inch piece

• Green chillies -2-3

Instructions

 

• Take urad dal in a bowl wash it by rubbing it with both hands to remove all the dirt.

  2.Soak it in clear water wash channa dal soak it with urad dal.

  3.Soak both for half an hour.

  4.Grind to grind ingredients garlic, ginger and green chillies like mince and keep ready.

  5.Then when soaked take a pressure cooker add both dals with sufficient water with minced mixture needed salt till soft and mushy.

  6.Now open the cooker when sound subsides mash it well and add needed water bring to boil.

  7.Keep a kadai heat up with butter add cumin.

  8.Add in onion and saute well till it becomes transparent.

  9.Put in the spices chilli powder, coriander powder, turmeric powder and garam masala.

  10.Saute well till raw smell goes away.

  11.Now put in tomatoes and stir in till soft and mushy.

  12.Add this tadka to the boiling dal and let it boil you can add more water to bring it to necessary consistency.

  13.Lastly add a dollop of butter and some chopped coriander and switch off serve with any Indian bread.
  

Notes

1. While washing urad dal wash it thoroughly to remove the dirt.
2. You can soak the dal for long to make the dal to cook quickly.
3. You can adjust the consistency as you wish.
4. You can add more chillies chilli powder to add more spiciness.
5. The urad dal can be of equal quantity with channa dal its all our wish only.
6. Don’t miss adding ghee/butter which gives great flavour to the whole dish.

Keyword blackgram, dal, easy, forchappathi, gravy, popular, sidedish

More recipes;

method to prepare paneer butter masala

how to do aloo paratha at home /aloo stuffed paratha

Bengali luchi puri / how to make luchi

butter naan with yeast / naan without tandoor