Recipe to make Langarwali Dal

Ingredients
Split black urad dal-1 cup (or whole black urad dal) soaked for an hour in water, Chana dal-1/2 cup, soaked for an hour in water, Turmeric powder-1/2 tsp, Green chilies-3, finely chopped or slit length wise, Ginger-1 1/2", finely chopped, Garlic-4 cloves, finely chopped, Bay leaf- 1, Cinnamon stick-1", Onion-1, large, finely chopped, Tomatoes-1, large, finely chopped, Butter-1 to 2 tbsps, Salt to taste, Oil-2 tbsps
For tempering/poppu/tadka
Ghee-1 tbsp, Asafoetida-1/4 tsp, Red chili powder-1/2 tsp, Coriander powder-1 tsp, Kasuri methi-1/2 tsp (optional).

How to make
Pressure cook the split black lentils and chana dal along with 3 cups water. turmeric powder, 1/2 tsp minced ginger and 1/2 tsp minced garlic. Pressure cook upto 4 whistles. Turn off flame and once the pressure reduces, remove the dal and mash it lightly with the back of a ladle. Add another cup of water and bring to a boil. Reduce flame and simmer.

While the dal is simmering, heat oil in a heavy bottomed vessel, add the bay leaf and cinnamon stick and once it sizzles, add chopped onions, the remaining minced ginger, garlic and green chilies and saute for 4 mts.

Add tomatoes and saute for another 4 mts. Add the onion tomato mixture to the simmering dal and mix well. Add salt and butter and simmer for 7-9 mts. Turn off flame and remove to a serving bowl.

Heat ghee in a small pan, once hot, add asafoetida, red chilli powder, coriander powder and kasuri methi and immediately add this to the dal and mix well.

Serve with pulka, curd and salad.

Total Time: 1 hour.

It can be served to 5 peoples.