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Langar wali Dal | Maa Cholleyan di Dal | Kaali Dal
This is a special Dal served at Gurudwaras around the world.
Course
Main Course
Cuisine
Punjab
Keyword
Langar, langar wali dal, Amritsari dal, kaali dal, Maa Cholleyan di Dal, split black gram, whole black gram, split channa, delicious, divine, soul food.
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
soaking time
5
hours
hours
Total Time
5
hours
hours
30
minutes
minutes
Servings
4
people
Author
Rama G
Ingredients
1 cup urad dal with skin
(whole or split)
½ cup channa dal
3 to 4 green chillies
1" piece ginger
1 cup onion roughly cut
1 cup tomato roughly chopped
1 tsp chilli powder
1 tsp coriander powder
salt to taste
½ tsp turmeric powder
1 tsp oil
1 bay leaf
asafoetida
Instructions
Soak Urad dal and channa dal for minimum 4 to 6 hrs.
Pulse green chilli and ginger to a coarse paste (preferably in mortar and pestle).
Pressure cook dal adding half of green chilli paste, salt, turmeric powder
and bay leaf
Let the dal be cooked till soft. Mash the mixture
Heat oil and add cumin seeds
Once they splutter add asafoetida and onion
Sauté for few minutes and add balance green chilli paste.
Mix well and add chopped tomatoes and salt for the gravy
Add little water and cook till tomatoes become mushy
Add dry spices and cook further for few more minutes
Once the mixture becomes thick, add to the boiled & mashed dal
Cover and cook for 10 minutes on a slow flame, till the dal blends with the spices
Serve garnished with fresh coriander
Video
[vc_video link='https://www.youtube.com/watch?v=ksTjv02ev4I']
Notes
You can even use Matki or Rajma for this recipe
If you are fine, you can use ghee for tempering and also on dal after serving.
You can add half of dry spices with the gravy and other half in hot ghee / oil at the end to pour over the dal
There is no need to brown the onions.
You can also use garlic and garam masala powder, if you wish