How to make Chef Sanjeev Kapoor-style Langarwali Dal

Langarwali Dal is not just a dish, it's an emotion, simmered with patience and love and then served with a dollop of affection and care in the form of ghee. Made with black gram and Bengal gram, this dish is nourishing, comforting, and deeply rooted in tradition. It is slow-cooked to achieve a rich, creamy texture without heavy cream or elaborate ingredients. According to Chef Sanjeev Kapoor, this dish results from patience and simplicity and pairs well with roti and rice. This dal is a beautiful reminder that the simplest food, when made with devotion, can be the most fulfilling. What sets this dish apart is its simplicity, use of minimal spices, a light tempering which focuses on nourishment over indulgence. Langarwali dal also embodies the spirit of equality, and community bonding. Take a look at the simplest recipe.

1 1/2 cups whole black gram (sabut urad), 1/2 cup Bengal gram (chana), 1 1/4 teaspoons turmeric powder, 2 1/2 teaspoons red chilli powder, salt to taste, 2 medium onions, 2-3 green chillies, 6-8 garlic cloves, 1 inch piece ginger, 2 tbsp ghee, 1 1/2 tsp cumin seeds, 2 medium tomatoes, 1 1/2 tsp coriander powder, 1 1/2 tspgaram masala powder, and 2 tbsp coriander leaves

To begin with, wash whole black gram and Bengal gram separately 2-3 times and soak with sufficient water for 6-8 hours.

Next, wash them again and pressure cook with water, ½ tsp turmeric powder, 1 tsp red chilli powder and salt for 4-6 whistles.

In the meantime, slice onion and crush green chillies, garlic and ginger in a mortar and pestle.

Heat ghee in a deep pan, add cumin seeds and let them change colour. Add onions, mix and sauté till golden.

Now, add pounded paste, mix and sauté for 1 minute or till raw smells disappear. Also, add tomatoes and mix.

Now, add the remaining turmeric powder, remaining red chilli powder, coriander powder and garam masala powder, mix well and sauté for 2-3 minutes on low heat.

Add water, mix well and cook for 1-2 minutes. Add the cooked dal, adjust salt and mash the grams with a wooden churner.

Simmer for 5 minutes, add coriander leaves, mix and take the pan off the heat. Serve hot with a drizzle of ghee on top.