Langar Dal

Name: Langar Dal
Total time: 60 min
Yield: 4 servings
Ingredients: 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

Langar dal is a dish consisting of stewed dal (split lentils) served at many gurdwaras and mosques.

60 min · serves 4

Ingredients

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

Steps

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!

More recipes with lentils, onion, turmeric or butter

Adapted from “Langar Dal” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.