Langar ki Daal

The Sikh temples around the globe serve food, all seven days, to everyone who walks through those temple doors. It is a very humble gesture and the sevadars (workers at the temple) serve very lovingly. This dish is one of the many items that is made at the Gurudwaras. I have used the Green split lentils which is low in calories and  an excellent source of protein.

• Category: Main Course
• Cuisine: Indian
• Cooking Method: Instapot cooking

Ingredients

• 3/4 cup Green Split mung dal (Washed )
• 1/2 Medium onion chopped
• 1 Inch Piece Ginger grated
• 4 cloves Garlic grated
• 1/2 tsp Cumin seeds
• 1 tsp Coriander powder
• 1 pinch Aesofetida (Optional)
• Salt to taste
• 1/2 tsp Red chilli powder (Adjust as per your taste)
• 2 tbsp Oil or Ghee
• Few drops Lemon juice

Instructions

1. In the Instapot turn on the sauté mode, 15 minutes. Add oil, aesofetida and cumin seeds. When a little brown add chopped onions. After few minutes when the onions are slightly brown add ginger and garlic. Sauté for another five minutes. Add the spices to it.
2. Add the washed lentils to the mix with water.The ratio being 1:4 so you would add four times the water. Close the lid and turn the mode to pressure cook for 10 minutes.
3. After its turned off let it rest for about 10-15 minutes so the steam is out. Add a few drops of lemon juice. In a little pan heat 1tbspn of ghee, add whole red chilies a little chilli powder to temper the dal and serve it with rice, bread or roti.

Recipe Notes