Langerwali Daal or Maa Ki Daal

Langar is a beautiful concept in the Sikh Religion. Langar is a common kitchen/canteen where food is served in a Gurdwara to all everyone for free. At the langar, only vegetarian food is served, to ensure that all people, regardless of their dietary restrictions, can all eat. I have heard and read enough about the slowly cooked Daal that is served there.

When I chanced upon this recipe in Veg Recipes of India, I had to try it out. Like all her recipes, this one too hit the bull's eye. I tried to mostly stick to her recipe with a few minor modifications which makes it easier.

Recipe for Langarwali Daal

2 servings

Ingredients

• 1 cups whole black gram (sabut urad dal)
• 1/2 cup channa dal
• 3 Medium Tomato diced
• 1 inch ginger grated
• 4 Cloves Garlic diced  optional (more or less depending on you preference)
• 2 whole red chillies cut in half (adds flavor and can be served to those who want spicy)
• 1/4 tsp  sea salt 
• 1/4 tsp black salt
• 1/4 tsp turmeric optional ( use it only if you believe in the goodness)
• 1/2 tsp cumin
• 1 tbsp Desi Ghee or Oil ( Tadka with ghee takes the dish to another level. )

Directions

• Soak the sabut urad dal over night or for 1o hours. Channa dal for about 3-4 hours.
• Drain the water from the soaked urad dal and cook in a pressure cooker the soaked urad dal  with equal quantity of water for one whistle.
• Once the pressure subsides, add the grated ginger, soaked channa dal, tomatoes and turmeric and cook on medium high for 2 whistles. The cooking is faster because the dals have been pre soaked. If you missed out on the soaking part, cook for an additional two whistles. Mash the cooked dal with the ladle.
• Add the salts to the cooked dal. The black salt gives a slight sour tinge.
• Heat the ghee in a pan, add the cumin, chopped garlic and red chillies. Saute them for a minute and when garlic is slightly brown, pour into the cooked dal.
• Serve with naan, roti or rice with a side of pickled onions. (Slice onions, add some salt and lemon juice and refrigerate for an hour for nice crispy an pink pickled onions).

Nutrition Facts:

• Whole urad dal provides protein and cholesterol-lowering soluble fiber, as well as about twice as much iron as other legumes. It is recommended for diabetics, as are other pulses.
• Lentils are higher in most B vitamins and folate, which is especially important for women of childbearing age because folate reduces the risk of birth defects. 
• This dish paired with the onions and rice will make it a complete meal.