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    Home » Recipes » Dal

    Langarwali Dal | Maah Chole Di Dal | Dal Amritsari

    Published: Oct 7, 2019 · Modified: Oct 7, 2019 by Ipsa Faujdar · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclaimer.

    Jump to Recipe Print Recipe
    langarwali dal

    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.

    Read my split black gram recipe and black gram with green peas recipe on the blog.

    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.

    dal amritsari

    Recipe Card for Langarwali Dal/ Amritsari dal/ Maah Chole di Dal

    langarwali dal

    Langarwali Dal/ Amritsari dal/ Maah Chole di Dal

    Ipsa Faujdar
    This mixed lentil is a popular dal in Punjab and North India. It's a combination of Maah dal (black gram or urad dal) + chole dal (chana dal or bengal gram). Serve this rich creamy dal with tandoori roti or naan.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Resting time 6 hrs
    Total Time 40 mins
    Course Dal, Main Course, Main Dish
    Cuisine Indian, North Indian
    Servings 4
    Calories 120 kcal

    Equipment

    • Pressure Cooker
    • Frying Pan
    • Spatula

    Ingredients
      

    • 1 cup black gram or urad dal
    • 1/2 cup chana dal
    • 1 tsp Salt
    • 1 tsp ginger paste
    • 1 tsp Red Chilli Powder
    • 1/2 tsp Turmeric powder
    • 2 Bay Leaves
    • 5 cups water

    For tempering dal

    • 4 tbsp Ghee or clarified butter
    • 1 tsp Cumin seeds
    • 1 tsp ginger + green chilli paste (freshly crushed 1-inch ginger+ 2 green chillies)
    • 1 onion chopped
    • 1 tomato chopped
    • 2 tsp Coriander Powder
    • 1/2 tsp Red Chilli Powder
    • 2 - 3 tbsp coriander leaves finely chopped
    • 1/4 tsp hing

    Instructions
     

    • 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.

    Nutrition

    Calories: 120kcal
    Keyword high protein high fiber food, Indian Curry, Indian Dal, North Indian Food, punjabi chole
    Tried this recipe?Let us know how it was!

    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.

    maah chole di dal ingredients

    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.

    tempering

    Now add all spices and saute. Now add boiled dal to the pan. Season with salt. Garnish with coriander leaves.

    tempering of amritsari dal
    langarwali dal

    Read my other dal recipes collection here.

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    Hi, I'm Ipsa! Welcome to My Dainty Kitchen. I'm the recipe developer, cook, author, and photographer of this blog. I love to cook delicious food and share recipes with my amazing readers. Thank you for stopping by. Explore more yummy recipes on the blog.

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