Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8: Serve

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

• Cook the dal on a low flame to prevent it from burning and to ensure it cooks evenly.

• Adjust the amount of water after cooking to achieve your desired consistency.

• Be careful not to burn the powdered spices when making the tempering; saute them for just a few seconds.