Langarwali dhal is the dhal served to travellers or worshipers who visit a Sikh temple. Often made with sabut urad dhal mixed with chana dhal, with minimal spices, and finished with a simple tadka (ghee, cumin, garlic & chilli). It is light and deeply comforting. Soak the lentils overnight to help them take up all the flavours.
Langarwali dhal – serves 4
- 190g sabut urad dhal
- 65g chana dhal
- ½ tsp ground turmeric
- ½ tsp deggi mirch (red chilli powder)
- 3cm piece of ginger, chopped
- 2 bay leaves
FOR THE TEMPERED OIL:
- 1 tbsp ghee or vegetable oil
- 1 tsp cumin seeds
- 5-6 cloves of garlic, crushed
- 3 red onions, finely chopped
- 1 tbsp coriander seeds, coarsely ground
- 3 cm piece of ginger, finely grated
- ¼ tsp ground turmeric
- 2 tsp deggi mirch (red chilli powder)
- 100ml natural yoghurt, whisked
- 1 tbsp chopped coriander
- 1 tbsp butter
- extra coriander and cooked basmati, to serve
Wash and soak the sabut urad dhal and chana dahl overnight.
The next day, put the drained lentils , turmeric, deggi mirch, ginger and bay into a large pot. Bring to the boil, then simmer gently for 2 hours, adding more water if they get dry. You are aiming for a loose creamy consistency (not watery) and the lentil should be softened and starting to collapse. Cook for a little longer if you need but keep an eye as it will thicken quickly at the end and will thicken further when you add the tadka.
For the tempered oil, put the ghee in a large, deep frying pan over a high heat until it just begins to smoke. Add the cumin and garlic, cookig for 1 minutes until the garlic turns light golden. Quickly add the onion, then reduce the heat to medium and sweat the onions until translucent and just starting to colour. Add the coriander seeds, ginger, turmeric and chilli powder. Continue to cook until the fat starts to separate from the ingredients, then stir in the yoghurt and coriander.
Add the lentils to the tempering mixture, reduce the heat and simmer for 20-30 minutes, stirring regularly to help the lentils break down and turn creamy. If it looks dry add a few tbsps of warm water and continue cooking. Adjust the seasoning as needed, you may need some salt.
Serve in bowls, garnished with the coriander and butter. Serve with steamed basmati.
(Original recipe by Chetan Sharma in Olive Magazine, January 2023.)
Jono & Jules do food & wine 