Step-by-Step Instructions

1. 1.Combine Ingredients for Pressure Cooking

   In a pressure cooker, add the washed split black gram (urad dal) and Bengal gram (chana dal). Follow with sliced onions, chopped garlic, chopped green chillies, and chopped ginger.

2. 2.Add Spices and Liquids

   To the pressure cooker, add garam masala, turmeric powder, asafoetida, red chilli powder, and 1 tsp of salt. Pour in the milk and water, then mix all the ingredients well.

3. 3.Pressure Cook the Dal

   Close the lid of the pressure cooker and cook on a low flame for 10-12 whistles until the dals are completely soft and mushy.

4. 4.Mash the Cooked Dal

   Once the pressure has released naturally, open the cooker. Use a wooden spoon or a ladle to mix and mash the dal to achieve a creamy consistency.

5. 5.Prepare the Tempering (Tadka)

   In a separate pan, heat the ghee. Once hot, add cumin seeds and allow them to splutter. Then, add the red chilli powder and turmeric powder, and saute for a few seconds.

6. 6.Combine Dal and Tempering

   Carefully pour the cooked dal into the pan with the tempering. Stir well to ensure the tadka is fully incorporated into the dal.

7. 7.Garnish and Final Seasoning

   If the dal is too thick, add some water to adjust the consistency. Add a handful of freshly chopped coriander leaves and the remaining 1/2 tsp of salt (or to taste). Stir well to combine.

8. 8.Serve

   The Langar Wali Dal is ready. Serve it hot with rice or roti, garnished with a slice of lime.