Langar Ki Dal (Creamy Mixed Lentils)
Langar is a Punjabi word for the community kitchen or meal, made and served by volunteers at the gurdwara ("temple"). All are welcome to this delicious, free meal. This dal is a classic offering from the langar.
Ingredients
| 1 cup | 240 ml | whole black urad dal |
| 0.5 cup | 120 ml | chana dal |
| 5 cups | 1.2 l | water |
| 1 teaspoon | 5 ml | salt |
| 1 teaspoon | 5 ml | ground turmeric |
| 1 tablespoon | 15 ml | ghee (or coconut oil or vegetable oil) |
| 1 | onion, chopped | |
| 1 tablespoon | 15 ml | minced ginger |
| 1 tablespoon | 15 ml | minced garlic |
| 2 | tomatoes, chopped | |
| 0.5 teaspoon | 2.5 ml | cumin seeds |
| 0.5 teaspoon | 2.5 ml | ground turmeric (for finishing) |
| 0.5 teaspoon | 2.5 ml | ground cayenne pepper, or more to taste |
| 1 teaspoon | 5 ml | salt (for finishing) |
| 0.25 cup | 60 ml | water (for finishing) |
Instructions
Langar is a Punjabi word for the community kitchen or meal, made and served by volunteers at the gurdwara ("temple"). All are welcome to this delicious, free meal. This food was much of the reason my brother and I looked forward to going to the gurdwara. As part of a religious ceremony, visiting the gurdwara should not be about taste, but they make the food so appetizing. This dal is a classic offering from the langar, and I feel fortunate to be able to make it and share it at home. Vegetarian. Serves 8.
Prep time: 10 minutes | Bean/Chili: 30 minutes high pressure | Cook time: 8 minutes | Release: Natural 10 minutes, then Quick | Total time: 1 hour, 10 minutes
To make the dal:
- In the inner cooking pot of the Instant Pot, combine the urad and chana dals. Add the water, salt, and turmeric, and stir to combine.
- Lock the lid into place. Select the Bean/Chili setting and adjust the pressure to High and the time to 30 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Unlock and remove the lid.
- Using a spoon, crush the dals well to get a creamier texture, leaving some whole dal in the mixture.
To finish the dal:
- While the dals are cooking, heat a nonstick pan on the stovetop over medium-high heat. When the pan is hot, add the ghee. When the ghee is shimmering, add the onion and saute for 30 seconds. Add the ginger and garlic and cook for 5 minutes until the edges of the onion start to brown slightly.
- Add the tomatoes, cumin seeds, turmeric, cayenne, and salt, and mix well. Add the water and mix again. Cook, crushing the tomatoes with the back of a spoon, for 1 to 2 minutes. Set aside until the dals are cooked.
- When the dals have finished cooking, pour in the tomato-and-onion mixture and mix well before serving.