South Asia / Main
Langar Dal
Langar dal is a dish consisting of stewed dal (split lentils) served at many gurdwaras and mosques.
Ingredients
- raw dal, raw dal, any variety; 240 ml1 cup
- water, 240 ml1 cup
- onion, medium1/4 ea
- turmeric powder, 2.5 ml1/2 tsp
- ghee, 15 ml1 tbsp
- salt, 2.5 ml1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Rinse the dal three times and strain out the water.
Chop the onion into small cubes about 1 cm on each side.
Put the ghee in a pressure cooker and let it melt with the lid off.
Add the onions into the pot and sauté them for three minutes.
Add the turmeric powder to the pot and mix it well with the onions and ghee.
Add the dal, water, and salt.
Close the lid and seal the valve.
Pressure cook for 12 minutes.
Let the pressure release naturally.
Enjoy!
Inferred This region is inferred from the ingredients（evidence：raw dal、turmeric powder、ghee）
