Taste the Flavor of Authentic Langar wali Dal with Ripu Handda

With the Langar Wali Dal recipe, Ripu Handda—who is renowned for his skill in the kitchen and his love of maintaining tradition—invites you to embark on a journey into the kitchen. This dal captures the spirit of Sikh generosity and tradition; it was influenced by the kitchens that are part of gurudwaras, where langar is prepared with endless affection and devotion.

Traditional Dal Recipe:

To make this comforting recipe in your own kitchen, assemble the following: One cup of urad dal chilka, half a cup of chana dal, water to suit, ginger, garlic, red chilli powder, turmeric powder, salt, oil or ghee, cinnamon, bay leaf, cumin seeds, asafoetida, chopped onion, tomato-chili puree, and a mixture of black pepper, turmeric, coriander, and red chilli powder.

Take note of Ripu Handda's detailed guidelines: To begin, pressure cook the lentils in a mixture of water, spices, ginger, and garlic until they become soft. Before combining the tomato-chili puree and a mix of spices, heat oil or ghee in an additional pan with all the spices and flavours. After the lentils have been prepared to a correct uniformity, purée them until smooth and then add the delicious puree combination.

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What was the outcome? With each spoonful, this robust and fragrant dal will take you back to Punjab's langars. Served on its own or paired with fluffy naan or sizzling hot rice, Ripu Handda's Langar Wali Dal is an evening of flavour, community, and heritage.

So get your ingredients ready, put on your cooking gloves, and set out on a cooking adventure journey to satisfy your langar cravings.