Langar wali dal (Chana dal)    



Langar is a Sikh institution available at all gurudwaras or Sikh houses of worship. Any person regardless of their religion or background who enters a gurudwara is invited to eat langar.The tradition of langar was found by Guru Nanak to create equality for all and remove caste barriers amongst people. Anyone can help with making langar just as anyone can eat it. As a result of this, langar is only vegetarian since many groups reject meat and eggs for various reasons. Hailing from Punjab myself I have “chakho” langar on numerous occasions and always felt an inner sense of purification afterwards.

Langar dal (as it is made in gurudwaras) made with chana dal is something one should eat when in Northern India especially at a Punjabi dhaba or if possible while worshipping a gurudwara. Its creamy taste will surely leave you lip smacking and licking your fingers.

Preparation and cooking time: 30 minutes

  • 1 cup chana dal (presoaked for 1 hr)
  • 1 small piece roughly chopped ginger
  • 1 clove garlic chopped
  • 1 chopped green chili
  •  1 medium onion chopped
  •  ½ tsp Turmeric
  •  1 tsp Cumin
  • 1 tsp Garam masala
  •  ½ tsp Red pepper powder
  •  Salt to taste
  • Coriander chopped for garnish
  • Oil for tadka

  • Pressure cook dal with 3cups of water, chopped garlic, turmeric, red chili powder and salt on medium heat for 3 whistles. Mash them well and keep aside.
  • Heat oil in a pan, add cumin and let it splutter; add green chilies, ginger and onions. Cook them till onions turn light pink. Add garam masala and cook for 3-4 minutes.   Add the cooked dal and mix well. Adjust salt and water and bring dal to a boil.
  • Garnish with coriander and top it with ghee before serving with phulka (roti) or rice.