Daal Amritsari / langar wali dal ..

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There is something magical about Amritsari OR langar wali Daal . Whenever I visited Gurudwara Bangla Sahib , I was always surprised by the Langar or the meal that’s served there . The Daal tastes so heavenly along with aloo gobi ( potato and cauliflower ) & hot chapattis .
I finally managed to get this recipe from my friend who regularly volunteers in the Gurudwara . This daal is easy to prepare and can be served with any Indian Bread and plain white steamed Rice .
The magical touch comes from the tadka OR the final garnish, where spices are fried in ghee/ clarified butter until aromatic and is mixed into the dal before serving gives it a unique smoky flavor.


1 cup Black Daal/ urad daal with skin
1/2 cup chana daal
1tsp ghee
1/2 tsp turmeric powder
Salt as per taste
For Tadka or Seasoning :
2 tbs Ghee/ clarified butter ( you can substitute ghee for butter or cooking oil too )
1 bay leaf
1″ piece of cinnamon
1 tsp of whole cumin / jeera seeds
1 onion finely chopped
1 tomato finely chopped
2 green chili finely chopped( optional )
1 tsp ginger paste
1 tsp garlic paste
1tsp Garam Masala ( optional )
1 tsp red chili powder

Method :

Soak both the daals together in water for sometime preferably for an hour
Wash daals and drain the water
In the pressure cooker, add 3-4 cups of water, both the daals, 1tsp ghee/ clarified butter , turmeric powder and salt
Cook it on medium heat for 20 minutes or until daal is soft then release steam and remove the lid
let it simmer on low flame till is done.

For Tadka or Seasoning :

Heat ghee in a pan or a wok
Add bay leaf, cinnamon, cumin seeds & when it starts to splutter ,Add onion and fry till golden brown and then add tomato.
Add ginger garlic paste, green chilli, gram masala powder, salt and fry for few seconds.
Add the cooked daal and mix it well and let it simmer for few minutes on slow flame.
Just before serving garnish with fresh green coriander.

Serve hot with aloo gobi , Naan , or any bread of your choice & steamed white rice ..

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