Name: LANGAR WALI DAL recipe by Shilpa gupta at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: Whole black urad 2/3 cup; Chana dal 1/3 cup; Mustard Oil 1 Tbsp; Salt 1 + 1/2 tesp; tomatoes 2; ginger 2"; Green chilies 4; Ghee 3 tbsp; Methi leaves 1 tesp; Green coriander leaves 2 tbsp; Whole black pepper 10; Whole red chilli 3-4; Cumin Seeds 1 tesp; Coriander seeds 1 tbsp; Black Cardamom 1; Cloves 4

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.

Ingredients Serving: 5

Whole black urad 2/3 cup
Chana dal 1/3 cup
Mustard Oil 1 Tbsp
Salt 1 + 1/2 tesp
tomatoes 2
ginger 2"
Green chilies 4
Ghee 3 tbsp
Methi leaves 1 tesp
Green coriander leaves 2 tbsp
Whole black pepper 10
Whole red chilli 3-4
Cumin Seeds 1 tesp
Coriander seeds 1 tbsp
Black Cardamom 1
Cloves 4

Instructions

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

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