Langarwali Dal/ Amritsari dal/ Maah Chole di Dal
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.
Servings: 6
Calories: 120kcal
Equipment
- 1 Spatula
- 2 Mixing bowls for soaking dal
Ingredients
- 1 cup black gram or urad dal
- ½ cup chana dal
- 1 tsp salt
- 1 tsp ginger paste grated ginger
- 1 tsp Kashmiri chili powder
- ½ tsp turmeric powder
- 2 bay leaves
- 5 cups water
For tempering dal
- 4 tbsp ghee or clarified butter
- 1 tsp cumin seeds
- ½ tsp hing
- 1 tsp ginger + green chili paste (freshly crushed 1-inch ginger+ 2 green chillies)
- 1 onion chopped
- 1 tomato chopped
- 2 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp red chilli powder
- 2 - 3 tbsp coriander leaves finely chopped
Instructions
- Rinse dal 2 - 3 times. Soak them in water for 4 - 6 hrs or overnight.
- Transfer them to a pressure cooker.
- Add 4 - 5 cups water, red chilli powder, turmeric powder, salt, ginger paste and bay leaves.
- Pressure cook for 6 - 8 whistles. Or until the dal gets properly cooked (15 minutes).
- Let it cool for some time till pressure is released naturally.
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 the dal is thick, adjust it to the desired consistency by diluting it with a little water.
- Simmer on low flame for 2 - 3 minutes and cover with a lid.
- Turn off heat and garnish with lots of coriander leaves.
- Serve hot with rice or roti.
Nutrition
Calories: 120kcal