Langar wali maah chholian di dal
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A simple dal of whole urad and split chana cooked with ginger, onion and tomato, served with roti in gurdwara langars.
Region: PunjabOccasion: Gurdwara langar; everyday mealsTime: 1 hour 15 min + soakingServes: 6Vegetarian
Ingredients
- ¾ cup whole black urad dal
- ¼ cup chana dal (split Bengal gram)
- 1 tbsp chopped ginger
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chillies, chopped
- 1 tsp cumin seeds
- ½ tsp turmeric, 1 tsp red chilli powder, ½ tsp garam masala
- 3 tbsp ghee
- Salt to taste
Method
- Soak both dals together for 3–4 hours.
- Cook with 5 cups water, turmeric, salt and half the ginger in a pressure cooker for 6–7 whistles until soft.
- Heat ghee in a pan, add cumin, then onion, rest of the ginger and green chillies, and fry until light brown.
- Add tomatoes and chilli powder and cook until soft.
- Add this to the dal, simmer for 15 minutes, mashing lightly, and finish with garam masala.
History
The langar, the free community kitchen, was set up by Guru Nanak Dev and made a firm practice by the Gurus who followed him. Langar food is simple vegetarian fare so that everyone can share it.
Significance
In the langar everyone sits together on the floor and eats the same food, whatever their caste, faith or status. This dal with roti is at the heart of that meal.