Authentic & Simple Langarwali DalVeg

1

Wash the split black gram and Bengal gram (chana dal) thoroughly under running water.

2

Soak them together in a bowl of water for about 15 minutes, then drain the water.

3

Place the soaked dals into a pressure cooker. Add 3 1/4 cups of fresh water and the turmeric powder.

4

Cover and pressure cook on medium heat until the first whistle blows.

5

After the first whistle, reduce the heat to low and continue cooking for another 15 to 20 minutes. (Alternatively, if using a heavy-bottomed pan, cook covered for about 1 hour).

6

While the dal is cooking, heat the ghee or vegetable oil in a wok or kadhai over medium heat.

7

Add the cumin seeds and sauté until they change color and begin to pop.

8

Lower the heat and stir in the grated ginger and chopped green chilies. Sauté for a few seconds.

9

Add the chopped tomatoes to the wok. Cook, stirring occasionally, until the tomatoes break down and turn soft and pulpy.

10

Once the tomatoes are pulpy, stir in the coriander powder and red chili powder. Mix well to combine with the tomato base.

11

Transfer the cooked dal into the wok with the spice mixture (or stir the spice mixture into the pressure cooker if preferred).

12

Add the salt and a little hot water if you need to adjust the consistency of the dal.

13

Allow the mixture to boil together for a couple of minutes to let the flavors meld.

14

Turn off the heat, scatter fresh coriander leaves over the top, and serve hot with rotis, chapatis, or rice.