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langarwali dal
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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.
Prep Time10 mins
Cook Time30 mins
Resting time6 hrs
Total Time40 mins
Course: Dal, Main Course, Main Dish
Cuisine: Indian, North Indian
Keyword: high protein high fiber food, Indian Curry, Indian Dal, North Indian Food, punjabi chole
Servings: 4
Calories: 120kcal
Author: Ipsa Faujdar

Equipment

Ingredients

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