Learn how to make Langarwali Dal, a delectable and quick Punjabi Dal recipe by Anushruti.

Undoubtedly langarwali dal is simplicity, comfort, taste and nutrition in a pot, as this dal has no fancy ingredients, no copious amounts of butter or cream. And perhaps that is the reason one is able to actually taste and relish the this dal with just a few spices and herbs playing the supporting cast.

Ingredients: (Serves 4)

140 gm (3/4 cup) split black gram dal (with skin) (split urad dal with skin)
70 gm (1/3 cup) Bengal gram dal ( channa dal)
1/2 tsp turmeric
2 tbsp ghee or vegetable oil
1 tsp cumin seeds
1 tbsp ginger, peeled and grated
1 or 2 green chilies, chopped
2 to 3 tomatoes, chopped
2 tbsp coriander powder
1/2 tsp to 3/4 tsp red chili powder
1 1 /2 to 2 tsp salt to taste
fresh coriander leaves

Method:

- Wash the dal well and soak the dals in water for about 15 minutes.
- Drain the dal and put in about 3 1/4 cups (800 ml) water. Stir in the turmeric and cook covered for about 1 hour, adjusting the quantity of water if required. Alternatively cook the dals in a pressure cooker for about 15 to 20 minutes on the lowest heat after the first whistle.
- In a wok or kadhai, heat the ghee or vegetable oil on medium heat. Stir in the cumin seeds and when they change colour and plump up a little, lower the heat and put in the ginger, green chilies and tomatoes. Cook until the tomatoes turn soft and pulpy.
- After the tomatoes turn soft, stir in the spices, the coriander powder and red chili powder. Stir this mixture into the cooked dal. If your wok is big enough, you could also put in the dals into the wok.
- Put in the salt. Mix well. Adjust the consistency with hot water if required.
- Put in the fresh coriander leaves and serve hot with warm breads, rotis, chapatis or rice.

Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy