Langarwali dhal has come to mean a hearty dark brown dhal that is slightly lighter in flavour than the more well-known dhal makhani. Pairs perfectly with naan.
- Serves: 4 persons
- 190g sabut urad dhal (whole black dhal)
- 65g chana dhal (split chickpea dhal)
- ½tsp ground turmeric
- ½tsp deggi mirch (red chilli powder)
- 3piece of ginger chopped
- 2Indian bay leaves or bay leaves
- 1tbsp ghee or vegetable oil
- 1tsp cumin seeds
- 5garlic cloves, crushed
- 3red onions, finely chopped
- 1tbsp coriander seeds, coarsely ground
- 3piece of ginger, finely grated
- ¼tsp ground turmeric
- 2tsp deggi mirch (red chilli powder)
- 100ml natural yogurt, whisked (optional)
- 1tbsp chopped coriander
- 1tbsp butter (optional)
Step 1Wash and soak the sabut urad dhal and chana dhal overnight. The next day, put the drained lentils along with the turmeric, deggi mirch, ginger and bay in a pressure cooker, if you have one, with 1.2 litres of water. Seal on high and cook for 30 mins or until the lentils are fully cooked and starting to break down. If cooking without a pressure cooker, cook on a low simmer for 2 hrs, adding more water if it gets a little dry.
Step 2For the tempered oil, put the ghee in a frying pan over a high heat until it just begins to smoke. Add the cumin and garlic, cooking for 1 min until the garlic turns light golden, then quickly add the onions. Reduce the heat to medium and sweat the onions until they are translucent and just starting to take on some colour. Add the coriander seeds, ginger, turmeric and chilli powder. Cook until the fat starts to separate from the ingredients. Stir through the yogurt, if using, and coriander.
Step 3Add the lentils to the tempering mixture, reduce the heat and leave to simmer for 20-30 mins, whisking from time to time to help the lentils break down and become creamy. Adjust the seasoning as required.
Step 4Serve in a large bowl, garnished with the coriander and butter, if you like.