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Langar wali dal


Ingredients

1 cup Kali tooti chilke wali urad dal
1/4th cup chana dal

For first tempering

1 large onion finely chopped
2 large tomatoes diced ( 4 small). Use the desi tomatoes which are sour.
Handful of Coriander leaves finely chopped
2 tbsp pure ghee
Grind 3 green chillies ,10 cloves of garlic ,1 inch ginger to coarse paste
1/2 tsp haldi
1 tsp dhania powder
1/2 tsp chilli powder
1/2 tsp garam masala

For second tempering

1 tbsp ghee
1 red whole chilli
1 tsp cumin seeds
1 pinch hing

Method


1. Soak dals for two hours and cook in pressure cooker with 1 tbsp ghee and 1 inch julian of ginger  salt and three times the water. ( 3 cups)
2. Mash the cooked dal with a ladle or an egg beater.
3. Method for first tempering
4. Heat ghee, add onions.
5 Once the onions are golden add chilli garlic ginger paste
6. Add diced tomatoes 1/2 tsp haldi, 1 tsp dhania powder, 1/2 tsp chilli powder, 1/2 tsp garam masala and little pinch of salt. cook for some time.
7. Add this to the dal.

For second tempering

Heat ghee, cumin seeds, hing and whole red chilli. Pour it on the dal and cook for 5 more minutes in an open pan.
Serve hot with rotis, rice or naan


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