An extremely popular black coloured lentil recipe made with black whole urad dal. The recipe is typically made in punjabi gurudwaras and served in langar with rice or roti and is known for simplistic taste. The recipe is extremely simple to make without any fancy ingredients involved in it, yet to make a world-class recipe.
Ingredients½ cup black urad dal
2 tbsp chana dal
water, for soaking
3 cloves garlic, finely chopped
1 inch ginger, chopped
¼ tsp turmeric
1 tsp oil
½ tsp salt
3 cup water, for pressure cooking
2 tbsp ghee / clarified butter
1 tsp cumin / jeera
1 bay leaf
1 onion, finely chopped
1 tsp ginger garlic paste
3 chilli, finely chopped
1 tomato, finely chopped
½ tsp salt
1 cup water
¼ tsp garam masala
2 tbsp coriander, finely chopped
Method
* In a large bowl soak ½ cup black urad dal and 2 tbsp chana dal in enough water for 4 hours.
* Drain off the water and transfer the soaked dal into the cooker.
* Add 3 cloves garlic, 1 inch ginger, ¼ tsp turmeric, 1 tsp oil and ½ tsp salt.
* Further, add 3 cup water and pressure cook for 6 whistles.
* Mash the dal slightly making sure it turns slightly creamy texture.
* In a large kadai heat 2 tbsp ghee and splutter 1 tsp cumin and 1 bay leaf until it turns aromatic.
* Add 1 onion, 1 tsp ginger garlic paste and 3 chilli.
* Saute until onions turn golden brown.
* Further add 1 tomato, ½ tsp salt and saute until tomatoes turn soft and mushy.
* Add in pressure cooked dal and mix well.
* Also, add 1 cup water and mix adjusting consistency as required.
* Cover and simmer for 10 minutes making sure all the flavours are well absorbed.
* Now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
* Finally, enjoy langar wali dal with hot steamed rice or naan.