Traditional dal served at gurudwaras (Langarwali dal) from Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine (page 89) by Sonal Ved

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Notes about this recipe

  • eclairea on December 12, 2025

    Not bad! The urud dal was especially buttery. Not sure I liked it enough to make it again, though. It also made WAY more than 2 servings!

  • Ganga108 on February 07, 2025

    Nice, I enjoyed it. I cooked the dal in the Instant Pot (10 mins with FNR, would do 12 next time) and then added the tomato-spice base to continue cooking for 20 mins on the saute setting. It is relatively easy to make. I find this book often understates the serves. This one says serves 2. It will serve 4 depending on what you serve it with. Also, next time I'll cook the dals in the IP in the morning, add the tomato-spice mixture, and then put on the slow cooker setting (normal) for the rest of the day. Urad benefits from long slow cooking and to be breaking down into the dal. Recommended also trying Madhur Jaffrey's Amritsari Dal in Flavours of India (the same dish as this one) which adds onions, garlic and green chillies.

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