सबसे गाढ़ी लंगर वाली दाल – LANGAR WALI DAL | Langar Wali Dal Recipe | Jasleen

Greetings and wishing all the viewers of
Swaad Anusaar a very Happy Guru Nanak Jayanti. My friends always ask me, How is the Langar food so delicious
and comforting always? So today, I’ll tell you’ll the secret. Today we’ll be making Dal
which is served in the Langar. For making the dal, I have taken
1 cup Split Black Gram, And half cup Split Bengal Gram. And I have soaked it over night. And today, I’ll me making it in a Pan, You can also make it in the pressure cooker. In that I’ll add 1 Bay leaf, Salt as per
taste which is almost 1 tsp, 1/2 tsp Turmeric Powder and
1/2 tsp Red Chilli Powder, And will add 8-10 Garlic cloves, You can also chop and add in while
tempering the dal, if you want. Add 4-5 cups of Water, which is
enough for the dal to cook. We’ll cover and slow cook the dal for
1 1/2-2 hours and keep stirring in between, If you’re pressure cooking it,
give it 3-4 whistles And then open cook for sometime. If you taste this dal at this stage, you
will still not find something missing. And this is the speciality of Langer.. ..because many people cook large
quantity of food together. So this helping nature, is the
secret ingredient of the Langar. But since today we’re making this at home,.. ..in a small quantity, we’ll give
it a simple tempering. For that, I have taken a small piece of Ginger, I’ll cut it lengthwise. 1 Onion, sliced. There is no such rule specific,
for cutting of onions in the Langar You can finely chop it, slice it or
it’s okay even if not added. So my dal is almost cooked, chopping
is done and we’ll temper the dal. For that we’ll take 3 tsp
Clarified Butter and 1 tsp Oil. 1 tsp Cumin seeds, 2 Green Chillies,
Ginger and the Onions. We’ll cook this for some time. We’ll cook till the Onions
don’t turn slight brown. The colour of the Onions has changed, We’ll now add in the Tomatoes. This is 1 Tomato. We’ll cook it till the Tomatoes become soft. I’ll add in some Water and let it cook. If the salt added in the dal is less,
you can add salt at this stage. Even the Tomatoes will cook faster. This is almost ready, 2 tbsp Coriander seeds Powder. Our tempering is ready, we’ll add in the Dal. I’m adding in some Water. If you want, you can remove the
Garlic cloves you put earlier, Because it’s flavour might have come in the Dal. Then we will cover and slow cook
the Dal for 10-15 minutes. In Punjabis they say, the Dal should
mix will, that’s when it tastes good. Our Dal is ready, the more it cooks,
the more rich and creamier it is. Enjoy this with hot ghee phulkas and Onions. To see the Phulka recipe,
click on the link below. And if you’ll have any request do write
and send me, we’ll sure make it. And keep watching Swaad Anusaar.

12 comments on “सबसे गाढ़ी लंगर वाली दाल – LANGAR WALI DAL | Langar Wali Dal Recipe | Jasleen”

  1. Toral Rindani says:

    Excellent 👍

  2. Tarannum Khan says:


  3. सतिष ठोंबरे says:

    खूप छान दाल

  4. SUNITA MORO says:

    If we don't give tadka than will it be ok

  5. Gaurav Malhotra says:

    This recipe is very suitable but it goes much better with seema Aunty

  6. Dolly Sanghvi says:

    Amazing recipe .. Loved it . Thanks a lot Chef

  7. Knowledge With Fun Shubham says:

    Wow super very yummy recipe

  8. bhadresh rana says:


  9. KIDOLL FOOD says:


  10. Vicky Kumar says:

    Vry nice

  11. Indrajit Kaur Sandhu says:

    Wow amazing dal😋😋

  12. Manisha Sharma says:


Leave a Reply

Your email address will not be published. Required fields are marked *