Indian Langar Wali Dal Recipe

Split black gram: Also known as urad dal, this lentil is commonly used in Indian cuisine and adds a creamy texture to the dish.

Split Bengal gram: Known as chana dal, this lentil adds a slightly nutty flavor and complements the urad dal.

Onion: Adds sweetness and depth to the dal when sautéed.

Tomatoes: Provides acidity and a fresh flavor to balance the richness of the lentils.

Ginger: Adds a warm, spicy note to the dish.

Garlic: Enhances the overall flavor with its pungent taste.

Ghee: A type of clarified butter that adds a rich, buttery flavor to the dal.

Cumin seeds: Adds a warm, earthy flavor when toasted in ghee.

Turmeric powder: Provides a vibrant color and a mild, earthy flavor.

Red chili powder: Adds heat and a touch of smokiness to the dal.

Salt: Enhances all the flavors in the dish.

Water: Used to cook the lentils and achieve the desired consistency.

Fresh coriander leaves: Adds a fresh, herbaceous note as a garnish.

When sautéing the onions, ginger, and garlic in ghee, make sure to cook them until they are a deep golden brown. This step is crucial as it develops a rich, caramelized flavor base for the dal. The ghee not only adds a distinct aroma but also helps in evenly browning the aromatics, enhancing the overall taste of the dish.

• split black gram (urad dal) - Substitute with green lentils: Green lentils have a similar texture and can mimic the creamy consistency of urad dal when cooked.

• split bengal gram (chana dal) - Substitute with yellow split peas: Yellow split peas have a similar flavor profile and texture, making them a good alternative to chana dal.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the dish well.

• tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used when fresh tomatoes are not available, providing a similar texture and flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar spicy and aromatic flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used as a convenient alternative, though it is less pungent than fresh garlic.

• ghee - Substitute with butter: Butter can provide a similar rich and creamy texture, though it lacks the nutty flavor of ghee.

• cumin seeds - Substitute with ground cumin: Ground cumin can be used in smaller quantities to provide a similar earthy and warm flavor.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat, though it is slightly more intense.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• water - Substitute with vegetable broth: Vegetable broth can add more depth of flavor compared to plain water.

• fresh coriander leaves - Substitute with parsley: Parsley can provide a similar fresh and vibrant garnish, though it has a different flavor profile.

• Allow the dal to cool completely before storing. This helps prevent condensation, which can lead to spoilage.
• Transfer the dal into airtight containers. Ensure the containers are clean and dry to maintain the freshness.
• For short-term storage, place the containers in the refrigerator. The dal will stay fresh for up to 3-4 days.
• For long-term storage, portion the dal into freezer-safe containers or heavy-duty freezer bags. Label them with the date for easy tracking.
• When freezing, leave some space at the top of the container or bag to allow for expansion as the dal freezes.
• To reheat refrigerated dal, transfer it to a saucepan and heat over medium flame. Add a splash of water if it has thickened.
• For frozen dal, thaw it in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat the thawed dal in a saucepan over medium heat, stirring occasionally. Adjust the consistency with water if needed.
• Garnish with fresh coriander leaves before serving to revive the flavors.
• Avoid refreezing the dal once it has been thawed to maintain its texture and taste.

• Stovetop Method:

  1. Transfer the leftover dal to a saucepan.
  2. Add a splash of water or vegetable broth to adjust the consistency.
  3. Heat over medium flame, stirring occasionally to prevent sticking.
  4. Once heated through, garnish with fresh coriander leaves and serve hot.

• Microwave Method:

  1. Place the dal in a microwave-safe bowl.
  2. Add a little water or vegetable broth to maintain the desired consistency.
  3. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  4. Heat on high for 2-3 minutes, stirring halfway through.
  5. Check if it's heated thoroughly; if not, continue in 1-minute intervals.
  6. Garnish with fresh coriander leaves before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the dal to an oven-safe dish.
  3. Add a bit of water or vegetable broth to adjust the consistency.
  4. Cover the dish with aluminum foil to retain moisture.
  5. Heat in the oven for about 15-20 minutes, stirring halfway through.
  6. Once heated, garnish with fresh coriander leaves and serve hot.

• Slow Cooker Method:

  1. Transfer the leftover dal to a slow cooker.
  2. Add a splash of water or vegetable broth to adjust the consistency.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Once heated through, garnish with fresh coriander leaves and serve hot.

• Pressure cooker: Essential for cooking the dals quickly and efficiently, ensuring they become soft and well-cooked.

• Mixing bowl: Used to wash and soak the dals before cooking.

• Knife: Necessary for finely chopping the onions, tomatoes, ginger, and garlic.

• Cutting board: Provides a stable surface for chopping the vegetables and aromatics.

• Spatula: Useful for stirring the ingredients in the pressure cooker to ensure even cooking.

• Measuring cups: Helps in accurately measuring the dals and water.

• Measuring spoons: Ensures precise measurement of spices like cumin seeds, turmeric powder, and red chili powder.

• Ladle: Handy for serving the dal once it’s cooked.

• Serving bowl: Used to present the dal attractively when serving.

• Small bowl: Useful for holding the chopped coriander leaves for garnishing.

Soak the dals overnight: Soaking urad dal and chana dal overnight reduces cooking time significantly.

Use a food processor: Finely chop onions, ginger, and garlic quickly using a food processor.

Pre-cook tomatoes: Puree and pre-cook tomatoes to save time during the sautéing process.

Batch cook: Make a larger batch of dal and freeze portions for future meals.

Instant pot: Use an Instant Pot instead of a pressure cooker for faster cooking and easier cleanup.

Pre-measure spices: Measure out spices like cumin seeds, turmeric powder, and red chili powder in advance.