BLACK URAD DAL 

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

1

SOAKED DAL

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

2

GINGER - 1 INCH

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

in 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

GARAM MASALA

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

12

READY TO EAT

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

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