Langar Ki Dal
Langar Ki Dal
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1 cup (100 g) -
1/4 cup (30 g) -
1-inch piece ginger, chopped
1 green chilli, slit lengthwise
1 tbsp -
1 tsp -
1 onion, finely chopped
2 tbsp (30 g) - ginger-garlic paste
1 tomato, finely chopped
1 tsp - chilli powder
3/4 tsp - salt (or to taste)
Extra 1/2 cup (50 ml) - warm water
1/2 tsp -
How to Make Langar Ki Dal
Wash and soak whole urad dal and channa dal in 2.5 cups water for 6 hours or overnight.
Pressure cook the dal (urad and channa) along with garlic, ginger, green chillies and 2.5 cups (250 ml) of water till soft (reduce heat to medium after 2nd whistle and cook for 25 minutes).
Heat oil in a frying pan. Add cumin seeds and fry on medium heat for 2 minutes till fragrant.
Add chopped onion and fry till it becomes golden in colour.
Add red chilli powder and saute well.
Add ginger-garlic paste and stir well for 2-3 minutes.
Add chopped tomato, cooked dal and salt. Adjust the consistency of the dal mixture with 1/2 cup (50 ml) water if required.
Cover with a lid and cook on low to medium heat for 15 minutes or until it thickens.
Sprinkle garam masala powder and serve with rotis.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.