Creamy & Rustic Langarwali Dal (Amritsari dal)

If you grow up Punjabi, this dal is a part of every Sunday at the gurdwara. Whether it is regular langar or a gurpurab, the smell of this langarwali dal simmering for hours is something you'll never forget. You'd watch the giant pots bubble away while doing seva. Your parents would do seva at the local Gurudwara and would often helping in making the Dal. The washing, stirring, cooking and somehow the dal always tastes better when made in that selfless spirit.

Langar Wali Dal is traditionally served for free in the communal kitchens (langars) of Sikh Gurudwaras, where it is cooked in large batches. It also works beautifully for gatherings, family meals, or when you want a warming dish for cold weather. Since it uses simple lentils and pantry spices, it's a great winter comfort food or a hearty vegetarian option for special meals.

• 1 cup split black lentils with skin udad chilka
• ½ cup chana dal
• 1 finely chopped onion
• 2 tomatoes pureed
• 2 green chilies chopped
• 1 inch ginger cut into julienne
• Salt to taste
• 1 teaspoon turmeric powder
• Water as needed

• 2 tablespoon oil or ghee
• 1 tablespoon cumin seeds
• 4 garlic cloves chopped
• A few ginger julienne
• 2 teaspoon red chili powder
• Handful of cilantro
• 2 teaspoon dried fenugreek leaves kasoori methi, optional