A humble rendition of the famous Langar style Dal, made with a mix of urad and chana dal, flavored with traditional spices, and finished with butter and fresh coriander leaves.
1: Add the soaked urad dal and chana dal in a pressure cooker with salt and turmeric powder and pressure cook for 6 whistles on high flame. Allow the steam to escape naturally.
2: In a kadai, heat ghee and add the bay leaf and cumin seeds.
3: Add the chopped garlic, ginger, and green chillies.
4: Add the onions and saute until light brown.
5: Add the tomatoes and cook until mushy. Add the red chilli powder, garam masala, coriander powder, and season with salt. Sprinkle some water and cook until dry again.
6: Add the dal and simmer for 10 mins.
7: Finish with butter and chopped coriander leaves.
