MUSTARD - 1 TSP

firstly, in a large bowl soak ½ cup black urad dal and 2 tbsp chana dal in enough water for 4 hours.

1

SOAKED WELL

drain off the water and transfer the soaked dal into the cooker

2

GINGER - 1 INCH CHOPPED

add 3 cloves garlic, 1 inch ginger, ¼ tsp turmeric, 1 tsp oil and ½ tsp salt.

3

SIX  WHISTLES

further, add 3 cup water and pressure cook for 6 whistles

4

COOKED WELL

mash the dal slightly making sure it turns slightly creamy texture

5

CUMIN - 1 TSP

n a large kadai heat 2 tbsp ghee and splutter 1 tsp cumin and 1 bay leaf until it turns aromatic.

6

ONION - 1 CHOPPED

add 1 onion, 1 tsp ginger garlic paste and 3 chilli

7

GOLDEN BROWN

saute until onions turn golden brown.

8

TOMATO - 1 CHOPPED

further add 1 tomato, ½ tsp salt and saute until tomatoes turn soft and mushy.

9

COOKED DAL

add in pressure cooked dal and mix well.

10

WATER - 1 CUP

also, add 1 cup water and mix adjusting consistency as required.

11

SIMMER - 10 MINUTES

cover and simmer for 10 minutes making sure all the flavours are well absorbed

12

GARAM MASALA - 1/4 TSP

now add ¼ tsp garam masala and 2 tbsp coriander. mix well.

13

READY TO EAT

finally, enjoy langar wali dal with hot steamed rice or naan

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