Langarwali Dal Recipe | Maah Chole Di Dal | Dal Amritsari
Langarwali dal or Maa chole di Dal (maa cholyan di dal) or Dal Amritsari is one of the flavorful rich dal recipes from Punjab. This Punjabi dal tadka is one of the best dal recipes one must try.
Punjabi cuisine has a special connection with maa ki daal or urad dal (whole black gram). This gives a richness to the dal. Maah ki dal and dal makhani are two must popular dal in North India.
If you belong to North India or been to North India then you will see the street side dhabas or Punjabi dhabas (street-side restaurants). These items are very common in such places. These wholesome meals are not only delicious in taste but also healthy as well.
What is black gram?
Black gram (urad dal) is a lentil also known as while lentils (dehusked). This is a bean in the Indian subcontinent.
Black gram or urad dal is originated in India. North India is the main place of cultivation of black gram and also some parts of South India. Guntur of Andhra Pradesh is popular for producing black gram.
Types of Urad Dal
Urad dal or black gram normally comes with skin. It comes in three forms in stores, whole, split and dehusked. Dehusked ones are skinless and whiter in shade.
Dehusked ones are quite popular for the preparation of snacks and breakfast items like medu vada, dahi vada, bonda, dosa, uttapam, and many more south Indian dishes. Also, you may use them as stuffing in kachori, khasta and stuffed parathas.
Benefits of Urad Dal
- Dal or lentils are rich sources of protein and fiber. Black gram is a little heavier in comparison to other dal. This is packed with many vitamins and micronutrients and rich in antioxidants.
- It helps in improving digestion and can be helpful in relieving constipation.
- Since this is rich in Iron, it boosts energy level and increases vitality. High iron helps to prevent anemia.
- The presence of high calcium, magnesium, phosphorus, and other nutrients helps in strengthening bones and prevents osteoporosis and other bone-related diseases.
- There is a long list of benefits infact. I will make a separate post on the health benefits of urad dal.
What is the meaning of Langarwali dal?
In Punjab, Langar is a community kitchen in Gurudwara (their religious place) where free food is served to all visitors irrespective of their caste, religion, ethnicity. This is a ritual and tradition where everybody sits and eats together.
Normally they serve daal (lentils), chapati (bread), a sabzi (vegetable dish), and a kheer (dessert).
This daal is generally a mixed dal of black gram (urad dal or maah dal in Punjabi) and bengal gram (chana dal or chola dal in Punjabi). But the aromatic spices (and of course the love) makes the dal delicious. There is no fineness in preparation but the blend of lentils and flavors is just irresistible.
Recipe Card for Langarwali Dal/ Amritsari dal/ Maah Chole di Dal
Langarwali Dal/ Amritsari dal/ Maah Chole di Dal
- Rinse dal 2 – 3 times. Soak them in water for 4 – 6 hrs or overnight.
- Put them in a pressure cooker.
- Add 4 – 5 cups water, red chilli powder, turmeric powder, salt, ginger paste and bay leaves.
- Pressure cook for 5 – 6 whistles. Or till dal gets properly cooked.
- Let it cool for some time till pressure released.
Tempering of Dal
- Heat ghee or oil in a pan or kadai.
- Add cumin seeds and let it splutter.
- Now add ginger and chillies freshly crushed.
- Add chopped onions an saute till it's translucent.
- Now add chopped tomatoes and saute till tomatoes are soft and cooked.
- Now add coriander powder, chilli powder and mix well.
- Then add cooked dal to the kadai or pan.
- Give it a nice stir and mix well.
- If dal is cooked very thick dilute it with little water.
- And simmer for 2 – 3 minutes on low gas and cover with a lid.
- Turn off heat and garnish with lots of coriander leaves.
- Serve hot with rice or roti.
How to Make Lanagrwali Dal
Wash and soak urad dal and chana dal for 4 – 6 hours minimum. Then add into a pressure cooker. Add some water with salt, chilli powder, bay leaf, crushed ginger and turmeric powder. Then pressure cook for 6 – 8 whistles.
Now heat a pan or Kadai. And add a generous amount of ghee (clarified butter). Add bay leaf, cumin seeds and let it splutter. Then add crushed ginger-green chilies paste and saute. Then add chopped onions and saute till translucent. Add chopped tomatoes and cook till it’s soft and mushy.
Now add all spices and saute. Now add boiled dal to the pan. Season with salt. Garnish with coriander leaves.
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