I never thought that ,”one day i will able share this recipe to the world”.I finally get success after almost 10 attempts.(uhhhh). Now you must be thinking what is langar??Langar is a term used in gurudwaras for kitchen that serves food for free to their visitors. The philosophy behind “Langar” is that everyone without any cast restriction or even religion will able to partake this food. My north indian friends, I am sure you had this langar food at-least once in your life at golden temple.There are so many people (including businessman) who gives “SEVA” regularly at gurudwara for making langar food.
i don’t need to say about it’s popularity. This is a thick dal recipe
just like dal-makhni .This dal recipe is made with two different lentils
which is Black Gram and split bengal-gram.Black Gram is translates to Urad and Bengal gram is translate to Chana Dal.
at gurudwars,This dal is cooked on slow flame by simmering at specific
time interval.That’s why all Spices are mixed perfectly and dal cooks
well. It also the reason for getting “CREAMY DAL”.
not using split black gram here.Instead i am using whole black gram.
This dal is prepared using simple spices. The next day This dal even
tastes better.I avoid using tomatoes in this recipe.
it was prepared by adding Green Chilies, Ginger paste to Lentils with
water and allow them to cook on very slow flame.I am using Pressure
Cooker here so I am adding All the spices at time of boiling. You can
also avoid Garlic if you want to make even more simpler.This dal is made
with oil and it is traditionally serve with dollop of butter on the top.
This dal recipe goes best with jeera rice ,Cumin coriander paratha/Plain Paratha and simple roti.I made combo of some dishes for Lunch /Dinner menu ideas including this dal recipe.
Recipe Details for making Langarwali dal below:
- Pigeon Baby Lite Set, 3-Pieces
- Hawkins Miss Mary Aluminium Pressure Cooker, 3 Litres
- Tata Salt Lite – Low Sodium
- Turn Organic Urad Whole, 500g
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