Langar Dal
Langar dal is a dish consisting of stewed dal (split lentils) served at many gurdwaras and mosques.
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
Ingredients for 4 servings (475 g) · the original recipe
Method
- 1
Rinse the dal three times and strain out the water.
- 2
Chop the onion into small cubes about 1 cm on each side.
- 3
Put the ghee in a pressure cooker and let it melt with the lid off.
Pressure cooker - 4
Add the onions into the pot and sauté them for three minutes.
- 5
Add the turmeric powder to the pot and mix it well with the onions and ghee.
- 6
Add the dal, water, and salt.
- 7
Close the lid and seal the valve.
- 8
Pressure cook for 12 minutes.
Pressure cooker - 9
Let the pressure release naturally.
- 10
Enjoy!
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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