Saturday, May 19, 2018

Maa Choley ki Dal/Langarwali Dal/Amritsari Dal

Langarwali dal is a delicious, protein packed dal served at the Langar in the Golden temple in Amritsar. Since this dal is served regularly in Langars or in Dhabas in Gurudwaras, this dal is called as Langarwali dal.This ultimate dal dish calls for Whole urad dal aka whole black gram and channa dal cooked with simple spice powders. Definitely a fabulous dal to give a try without any fail if you love dal based dishes in your weekly menu. This thick flavourful Maa choley ki dal is quite a different from the popular Punjabi Dal Makhni. Both Whole urad dal and channa dal are slow cooked for making this lipsmacking dal. Soaked dals cooked in a open deep pan with usual spice powders makes this delicious dal. But still for easy cooking, i used pressure cooker method which helps a lot to dish out this extremely delicious dal with less efforts.

Langarwali Dal, Punjabi Langarwali Dal

Am running this week's blogging marathon with Dazzling dals as theme, after two delicious dals from Punjabi and Awadh cuisine, am taking you all again to Punjab. This Langarwali dal is served in Gurudwara temples for the meal along with hot rotis. This lipsmacking dal is just prefect to enjoy with hot piping rice served along with papads or pickles. However we enjoyed having this nutritious dal with rotis for our dinner and we loved it completely. I bookmarked this dal dish from Priya's Space during the last Mega marathon, obviously when i picked dazzling dals as theme, the first dish i dished out was this delicious Maa Choley ki dal aka Langarwali Dal.

Langarwali Dal,Maa choley ki dal

1/2cup Whole black grams/Whole urad dal
1/4cup Channa dal/Bengal gram
1no Tomato (chopped)
1tsp Ginger (grated)
1/4tsp Chilly powder
1/2tsp Coriander powder
1/2tsp Cumin seeds
2 Green chillies (slit opened)
Salt
Oil

Soak the urad dal overnite and the channa dal for an hour. Wash the dals thoroughly and pressure cooker both together for 3-4 whistles.

Heat a pan, let crack the cumin seeds, add the slit opened green chillies and saute for a while.

Add the grated ginger and saute until a nice aroma comes from.

Add immediately the tomatoes and cook until they turns mushy, now add the chilly powder, coriander powder, salt.

Punjabi Langarwali Dal, dal banjara

Add the cooked dal, enough water and bring everything to boil.

Once the dal turns thicks put off the stove.

Serve hot with rice or rotis.
BMLogo

9 comments:

Srivalli said... Reply To This Comment

This dal sounda and looks so inviting Priya, I love all dishes from awadhi cuisine as its so rich and different. Excellent choice!

Gayathri Kumar said... Reply To This Comment

I have never tried making dal with whole urad dhal. It looks so good Priya.

Mayuri Patel said... Reply To This Comment

This is one dal that I make regularly as hubby and I just love it. Love your preparation. Looks so delicious.

Varadas Kitchen said... Reply To This Comment

I have never used whole urad for dal preparation. But paired with channa dal this must be delicious. Bookmarked.

Nisha Ramesh said... Reply To This Comment

Never heard about it and this is absolutely delicious. SImple and rich, as Valli mentions Awadhi cuisine is unique in its own.

Pavani N said... Reply To This Comment

This is a totally new dal for me Priya. It sounds absolutely delicious. I don't cook much with urad dal, but this looks like the perfect dal to start with.

Archana Potdar said... Reply To This Comment

Delicious and healthy dal! Great choice Priya.

Chef Mireille said... Reply To This Comment

what ahearty and wholesome dal

Sapana Behl said... Reply To This Comment

Maa chole is our favorite and I make it once in fortnight. Yours looks as tasty as in the langars.