Go Back
–+ servings
Langarwali dal
Print

Langarwali Dal | Amritsari Dal | Pressure Cooker Recipe Punjabi Dal

Langarwali dal, the famous Punjabi dal recipe served in Gurudwara. A quick and easy recipe made pressure cooker. Makes a full meal with rice.
Course Main Course
Cuisine Indian, Punjabi
Keyword Chana dal recipe, Easy dal recipe, Easy vegan recipe, Gurudwara dal recipe, How to make amritsari dal, How to make dal for lunch, Langar kitchen special dal, Punjabi dal recipe, Urad dal recipe, Vegan lunch ideas
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 5
Calories 205kcal

Equipment

  • Instant Pot or Pressure cooker

Ingredients

  • 1 cup whole urad dal with skin/Whole black gram
  • ½ cup chana dal/Gram dal
  • 1 large tomatoes finely chopped
  • 1 teaspoon freshly grated ginger
  • 3 teaspoon green chili or use red chili powder 1 tsp
  • 1 teaspoon coriander seeds freshly pounded
  • fresh coriander leaves for garnish
  • 1.5 teaspoon salt or to taste

Tempering

  • 2 teaspoon oil
  • ¼ tsp mustard seeds optional
  • ½ teaspoon cumin seeds
  • ¼ teaspoon hing

Instructions

  • Wash and soak both the dals together for an hour or two. After the said time, drain the soaking water, add fresh water until the dal immerse well.
  • Add turmeric powder, salt and coriander powder. Pressure cook the dal for 4-5 whistles or until done.
  • Once pressure cooked, let the pressure fall on its own, remove the dal. Roughly mash the dal with a potato masher.
  • Heat a pan with oil, crackle cumin seeds, add green chilies and sauté for a minute. Next add tomatoes and ginger and sauté until tomatoes turn mushy.
  • Add the cooked dal and ¼ cup of water, mix well. Check and adjust salt.
  • Let this simmer until the flavors mingle well and the dal turns to desired consistency. I left it for another 10-12 minutes simmering on medium heat and removed.
  • Garnish it with fresh coriander leaves and serve it warm with steaming hot rice.

Notes

  • You can cook the dal in the Instant pot also. Pressure cook for 8 minutes and let the pressure release naturally for 10 minutes, then do a quick pressure release. 
  • Check this Instant pot zucchini kootu recipe for guidelines

Nutrition

Calories: 205kcal | Carbohydrates: 33g | Protein: 13g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 722mg | Potassium: 71mg | Fiber: 13g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 4mg