Langarwali Dal- Sk Khazana

Ingredients list for Langarwali Dal- Sk Khazana

• 1 1/2 cups Whole black gram (sabut urad)
• 1/2 cup Bengal gram (chana)
• 1 1/4 teaspoons Turmeric powder
• 2 1/2 teaspoons Red chilli powder
• to taste Salt
• 2 medium Onions
• 2-3 Green chillies
• 6-8 Garlic cloves
• 1 inch piece Ginger
• Ghee 2 tablespoons + for drizzling
• 1 1/2 teaspoons Cumin seeds
• 2 medium Tomatoes roughly chopped
• 1 1/2 teaspoons Coriander powder
• 1 1/2 teaspoons Garam masala powder
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Wash whole black gram and Bengal gram separately 2-3 times and soak with sufficient water for 6-8 hours.
2. Transfer whole black gram and Bengal gram into a pressure cooker, add ½ tsp turmeric powder, 1 tsp red chilli powder and salt and mix well. Cover with a lid and cook under pressure till 6-7 whistles are given out.
3. Meanwhile, slice onion. Break and put green chillies in a mortar, add garlic cloves and ginger into a mortar and pound to a coarse paste with the pestle.
4. Heat ghee in a deep pan, add cumin seeds and let them change colour. Add onions, mix and sauté till golden. Add pounded paste, mix and sauté for 1 minute or till raw smells disappear.
5. Add tomatoes and mix. Add remaining turmeric powder, remaining red chilli powder, coriander powder and garam masala powder, mix well and sauté for 2-3 minutes on low heat. Add 1½ cups water, mix and cook for 1-2 minutes.
6. Open the cooker once the pressure has reduced completely and transfer the gram mixture into the pan and mix well. Adjust salt and mash the grams with a wooden churner. Add coriander leaves, mix and take the pan off the heat.
7. Transfer the dal into serving bowl and drizzle ghee on top. Garnish with coriander leaves and serve hot.