• Wash nicely and soak dals for about 30 mins.
  1 cup Sabut Urad/Whole Black Lentils, ½ cup Chana Dal/Split Chickpeas Lentils
• Finely chop onion, tomato, garlic, ginger and green chillies.
• When ready to cook in a pressure cooker, add the dals(drain water in which dals were soaked), add about 3 cups water, turmeric powder, salt and whole spices.
  1 Bay Leaf, 1 Cinnamon Stick, 5-6 Cloves, 5-6 Black Peppercorns, 1 Black Cardamom, ½ tsp Turmeric Powder, Salt to taste
• Also, add 1tsp chopped garlic, 1 tsp ginger and 1 tsp desi ghee. Close the lid and dal boil dal. After 2 whistles lower the flame and then boil for about 15 mins.
  7-8 Garlic Cloves, small Ginger piece
• While dal is boiling prepare onion tomato masala or tadka for dal.
• In a pan heat rest of the ghee/oil. Add cumin seeds.
  2 tbsp Desi Ghee, 1 tsp Cumin Seeds
• When seeds crackle, add rest if the garlic, ginger and green chillies.
  small Ginger piece, 1-2 Green Chilies, 7-8 Garlic Cloves
• Sauté on medium flame till the raw smell of garlic goes away and starts turning light golden brown.
• Now add onions and sauté till onion are light golden brown.
  2 Onions
• Add chopped tomatoes and cook till it turns soft and mushy.
  2 medium Tomatoes
• Add spices(red chili powder, garam masala) and cook for another 1 min. till tomatoes start leaving ghee,
  1 tsp Garam Masala, 1 tsp Kashmiri Lal Mirch
• Add boiled dal mix nicely and mash a little with the ladle.
• Adjust water, cover and cook dal for another 10-15 mins in low flame. Keep stirring in between.
• Slow cooking makes the dal creamy and dal absorbs more flavours from the spices and herbs.
• Garnish with chopped coriander and serve hot.
  Chopped coriander

How to make Langar wali Dal in Instant Pot

• Wash and soak dal for about 30 mins.
  1 cup Sabut Urad/Whole Black Lentils, ½ cup Chana Dal/Split Chickpeas Lentils
• Switch on your IP on SAUTE mode for 10 mins., at HIGH.
• Add desi ghee, add all the whole spice and then cumin seeds.
  1 Bay Leaf, 1 Cinnamon Stick, 5-6 Cloves, 1 Black Cardamom, 5-6 Black Peppercorns
• When seeds crackle add garlic, ginger and green chillies and cook till garlic starts turning light bowrn.
  7-8 Garlic Cloves, small Ginger piece, 1-2 Green Chilies
• Now add onions and sauté till it turns light golden brown in color.
  2 Onions
• Add tomatoes and cook these turn light and mushy.
  2 medium Tomatoes
• Take care the masala do not stick or burn at the bottom of inner pot. Keep scraping the masala if it is sticking.
• Add spices and cook for another few seconds.
  ½ tsp Turmeric Powder, 1 tsp Garam Masala, 1 tsp Kashmiri Lal Mirch
• Add soaked dals. Drain the water in which dals were soaked before adding. Also, add salt and 3 cups water.
  1 cup Sabut Urad/Whole Black Lentils, ½ cup Chana Dal/Split Chickpeas Lentils, Salt to taste
• Cancel the SAUTE Mode and then close the lid.
• Set the PRESSURE COOKER MODE ON, set the timer for 20 mins. and cook.
• When the timer goes off, let the pressure release naturally.
• Open the lid and check the dal. Mash it with the ladle, adjust the consistency, add water if required and cook dal for about 5 mins. on SAUTE Mode(if you have added water).
• Garnish with fresh coriander and serve hot.
  Chopped coriander

Optional Tadka before serving

• You can also add tadka before serving. For that heat 2 tbsp ghee/oil in a pan. Add ½ cumin seeds. When seeds crackle add red chili powder and then add the tadka to dal.
• Cover the dal for a min. .
• Serve hot with your favorite bread or rice.