Traditionally 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".
I am 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.
Traditionally 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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