Cookbook:Langar Dal
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| Langar Dal | |
|---|---|
| Category | Dal recipes |
| Servings | 4 |
| Energy | 300 kcal/100 g |
| Time | 60 minutes |
| Difficulty |  |
Langar dal is a dish consisting of stewed dal (split lentils) served at many gurdwaras and mosques.
Ingredients
[edit | edit source]- 1 cup (240 ml) raw dal (any variety)
- 1 cup (240 ml) water
- ¼ ea. medium onion
- ½ tsp (2.5 ml) turmeric powder
- 1 tbsp (15 ml) ghee
- ½ tsp (2.5 ml) salt
Procedure
[edit | edit source]- Rinse the dal three times and strain out the water.
- Chop the onion into small cubes about 1 cm on each side.
- Put the ghee in a pressure cooker and let it melt with the lid off.
- Add the onions into the pot and sauté them for three minutes.
- Add the turmeric powder to the pot and mix it well with the onions and ghee.
- Add the dal, water, and salt.
- Close the lid and seal the valve.
- Pressure cook for 12 minutes.
- Let the pressure release naturally.
- Enjoy!
Notes, tips, and variations
[edit | edit source]- Be careful when sautéing the onions; the hot ghee can splash and burn your hand.
- Be careful when releasing the pressure on the pressure cooker; the steam is very hot. Cover the vent with a towel and use a chopstick or spoon to release the steam.