langar dal recipe | amritsari dal | punjabi langar wali dal ki recipe with detailed photo and video recipe. an extremely popular black coloured lentil recipe made with black whole urad dal. the recipe is typically made in punjabi gurudwaras and served in langar with rice or roti and is known for simplistic taste. the recipe is extremely simple to make without any fancy ingredients involved in it, yet to make a world-class recipe.
this creamy dal recipe is known with different names, and also there are different methods of preparing this recipe. but the common ingredients used for this recipe is black urad dal or black gram with a small portion of chana dal. more importantly, the slow cooking process of this dal recipe makes it more unique and flavoured. especially in gurudwaras, it is cooked in a large container and simmered for hours. some may easily confuse with the other popular dal variant dal makhani. but this recipe is completely different with its own unique taste and the choice of lentil. dal makhani is made with black lentil and kidney beans which would yield a different taste altogether. in addition, dal makhani is made with a generous amount of cream in it, whereas with amritsari dal, it is the slow cooking process making it more creamy.
furthermore, before wrapping up the recipe, some tips, suggestions and variations to langar dal recipe. firstly, in this recipe, there aren’t many steps with basic ingredients involved in it. having said that, there is a strong emphasis on slow cooking. hence if you are looking for something quick, avoid this recipe. secondly, the dal thickens as it is rested and hence you may have to reheat it by adding an appropriate amount of water to it. lastly, some variant of this recipe is made without the use of onion and garlic. well, you can make it without those but you may not find the same taste as the onion-based ones.
finally, i request you to check my other dal recipes collection with this post of langar dal recipe. it mainly includes my other dal variations like dal tadka, keerai kootu, tomato pappu, pesara pappu charu, lemon rasam, dal pakwan, amti, moong dal carrot salad, dal dhokli, lasooni dal tadka. further to these i would also like to mention my other detailed recipes collection like,
langar dal video recipe:
recipe card for amritsari dal recipe:
langar dal recipe | amritsari dal | punjabi langar wali dal ki recipe
Ingredients
for pressure cooking:
- ½ cup black urad dal
- 2 tbsp chana dal
- water, for soaking
- 3 cloves garlic, finely chopped
- 1 inch ginger, chopped
- ¼ tsp turmeric
- 1 tsp oil
- ½ tsp salt
- 3 cup water, for pressure cooking
for dal:
- 2 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- 1 bay leaf
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- 3 chilli, finely chopped
- 1 tomato, finely chopped
- ½ tsp salt
- 1 cup water
- ¼ tsp garam masala
- 2 tbsp coriander, finely chopped
Instructions
- firstly, in a large bowl soak ½ cup black urad dal and 2 tbsp chana dal in enough water for 4 hours.
- drain off the water and transfer the soaked dal into the cooker.
- add 3 cloves garlic, 1 inch ginger, ¼ tsp turmeric, 1 tsp oil and ½ tsp salt.
- further, add 3 cup water and pressure cook for 6 whistles.
- mash the dal slightly making sure it turns slightly creamy texture.
- in a large kadai heat 2 tbsp ghee and splutter 1 tsp cumin and 1 bay leaf until it turns aromatic.
- add 1 onion, 1 tsp ginger garlic paste and 3 chilli.
- saute until onions turn golden brown.
- further add 1 tomato, ½ tsp salt and saute until tomatoes turn soft and mushy.
- add in pressure cooked dal and mix well.
- also, add 1 cup water and mix adjusting consistency as required.
- cover and simmer for 10 minutes making sure all the flavours are well absorbed.
- now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
- finally, enjoy langar wali dal with hot steamed rice or naan.
Nutrition
how to make langar dal with step by step photo:
- firstly, in a large bowl soak ½ cup black urad dal and 2 tbsp chana dal in enough water for 4 hours.
- drain off the water and transfer the soaked dal into the cooker.
- add 3 cloves garlic, 1 inch ginger, ¼ tsp turmeric, 1 tsp oil and ½ tsp salt.
- further, add 3 cup water and pressure cook for 6 whistles.
- mash the dal slightly making sure it turns slightly creamy texture.
- in a large kadai heat 2 tbsp ghee and splutter 1 tsp cumin and 1 bay leaf until it turns aromatic.
- add 1 onion, 1 tsp ginger garlic paste and 3 chilli.
- saute until onions turn golden brown.
- further add 1 tomato, ½ tsp salt and saute until tomatoes turn soft and mushy.
- add in pressure cooked dal and mix well.
- also, add 1 cup water and mix adjusting consistency as required.
- cover and simmer for 10 minutes making sure all the flavours are well absorbed.
- now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
- finally, enjoy langar wali dal with hot steamed rice or naan.
notes:
- firstly, make sure to soak the dal else it will take a long time to cook.
- also, if you have enough time, cook on low flame for 2 hours to get an authentic flavour.
- additionally, the spice is attained just with chilli. if you are adding chilli powder then reduce green chilli.
- finally, langar wali dal recipe tastes great when served hot and slightly creamy texture.