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.