If you’ve ever tasted dal in a Gurdwara, you know how the flavors linger, leaving a lasting impression. Punjabi Maa ki Dal, or Langar Wali Dal, is a beloved dish that finds a special place in both Punjabi households and the traditional langar meals at Gurdwaras. It’s a comforting, hearty dal that is simple to prepare yet unique in its rustic charm. Despite being made without precise measurements in the large communal kitchens, it’s always rich and satisfying, a testament to the time-honored methods used in its preparation.

Maa ki Dal is also known by other names, such as Mah ki Dal, Kaali Dal, Amritsari Dal, or Choliyan di Dal, but it’s important not to confuse it with Dal Makhni. Although both dishes use whole black gram (urad dal) as the main ingredient, Maa ki Dal is different in both texture and taste. This dal is made with a mix of whole urad dal and chana dal (split chickpeas), typically in a 2:1 ratio, which gives it a distinctive heartiness that sets it apart from the creamier Dal Makhni.

In Indian culture, a meal of dal-roti (lentils and flatbread) is more than just food; it’s a tradition, a comforting staple that represents the warmth of home. Punjabi Maa ki Dal embodies this idea, making it an ideal dish for winter. It’s incredibly satisfying, as the lentils cook down to a soft, creamy consistency without the need for any cream. A final touch of ghee adds depth, making it both exotic and homely.

This dal is perfect for anyone seeking the authentic taste of rustic Punjabi cuisine, offering a sense of warmth and community in every bite.

What is Maa ki Dal / Langar Wali Dal?

Lentils, or dal, are a staple food in India, found in nearly every household. Whether it’s the North Indian dal tadka, the comforting Maa Ki Dal, or the South Indian sambar, lentils are an essential part of Indian cuisine.

In a Gurdwara, the langar, or free kitchen, serves as a communal dining hall where food is offered to everyone as a gesture of equality, regardless of caste, religion, gender, or wealth. This practice was established by Guru Nanak, the founder of Sikhism and the first Guru, who believed in the oneness of humanity.

Langar dal is a slow-simmered lentil dish served at community meals in Gurdwaras, places of worship for the Sikh community. Volunteers take turns mashing and stirring the dal as it cooks gently for hours, sometimes throughout the entire day. The langar provides free meals to anyone who wishes to partake, beautifully embodying the spirit of breaking bread together, irrespective of race or religion.

The experience of sitting in a sacred space with fellow devotees while enjoying a communal meal known as Guru ka Prasad, or langar, is truly serene. If you’ve ever tasted Langar Wali Dal at a Gurdwara, you likely still savor its unforgettable flavor.

Rich, creamy, and delicious, Punjabi Langar Wali Dal tastes almost divine.

Join me as I share my simple recipe for making this comforting dish!

How to Make Punjabi Maa Ki Dal / Langar Wali Dal 

– Wash and Soak

Begin by measuring out 1 cup of urad dal and ½ cup of chana dal. Rinse the lentils thoroughly in a shallow bowl 3-4 times or until the water runs clear. Once clean, cover the bowl with a kitchen towel or plate and soak the lentils for a minimum of 6-7 hours, or preferably overnight.

– Boil the Dal

After soaking, drain the lentils and rinse them with fresh water. Transfer them to a pressure cooker and add minced green chilies, ginger, turmeric, salt, and chopped onions. Pour in about a liter of water and give it a good stir. Close the lid and pressure cook on medium-low heat for 4-5 whistles, until the lentils are cooked but still retain their shape. Once done, turn off the flame and let the pressure release naturally. Open the lid and check the lentils; use a wooden muddler to mash them. The chana dal should be completely mashed, while the urad dal (black gram) can remain slightly chunky.

– Prepare the Tempering (Tadka)

While the lentils are cooking, prepare the tadka. Heat a frying pan over medium heat and add ghee (or oil for a vegan option), along with cumin seeds, minced ginger, and garlic. Stir and cook until the garlic turns golden brown. Next, add the chopped onions and sauté until they are light golden in color. Reduce the heat and incorporate the powdered spices, chopped green chilies, tomatoes, and salt. Stir and cook on medium heat for about 5 minutes, adding a little water if necessary, until the tomatoes become mushy. Finish this stage by sprinkling in a tablespoon of chopped coriander and cooking for another minute.

– Combine the Dal and Tempering

Add the cooked dal to the tempering mixture and adjust the consistency by adding hot water as needed. Stir well and taste, adjusting the seasoning to your preference. Sprinkle in some garam masala and mix thoroughly. Let the dal simmer on low heat for at least 25-30 minutes to allow the flavors to meld together. The dal will thicken as it cooks, so stir occasionally to achieve a silky smooth consistency. Aim for a texture that is neither too watery nor too thick.

Helpful Tips and Tricks to make Punjabi Maa Ki Dal / Langar wali dal

• Soaking the Lentils: Make sure to soak the black lentils thoroughly, preferably overnight. This not only aids in easier cooking but also promotes better digestion.
• Cooking Method: If you have the time, consider cooking the dal in an open pan instead of using a pressure cooker. Let it simmer on low heat for about 90 minutes, stirring occasionally. This method enhances the texture and flavour of the dal, making it truly rustic.
• Ingredient Preparation: Since this is a rustic dal, all ingredients like ginger, garlic, and tomatoes should be roughly chopped instead of finely chopped. This adds to the authenticity and texture of the dish.
• Mashing the Lentils: It’s essential that the chana dal is cooked and mashed very well. After boiling, use a wooden muddler to mash the dal thoroughly. Make sure to combine the water and lentils evenly for a smooth consistency.
• Simmering for Flavour: To extract the best flavours, allow the dal to simmer with the tempering for at least 25 minutes. This helps the spices and aromatics meld beautifully with the lentils.
• Using Butter or Oil: For a richer and more flavorful dal, consider using butter. If you’re preparing a vegan version, opt for oil or vegan ghee to maintain that depth of flavour.
• With these tips, you’ll be able to create a delicious and comforting bowl of Maa Ki Dal that embodies the heart of Punjabi cuisine!

More Dal recipes that you will love!

• Urad Dal Tadka
• Dal Palak
• Best South Indian Style Sambar Recipe

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Punjabi Mah Ki Dal / Langar Wali Dal

Serves: 6-8 Prep Time: Soak time 7-8 hours Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

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Ingredients

For the Dal

• 1 cup whole black dal (urad dal)
• ½ cup chana dal (split chick peas)
• 1 tbsp ginger, minced
• 2-3 green chillies, minced
• 1 small red onion, chopped
• ½ tsp turmeric (haldi)
• salt to taste
• 1 litre of water

For the Tadka

• 3 tbsp ghee/butter/oil 
• 1 tsp cumin seeds
• 1 tbsp ginger, chopped
• 8-10 cloves garlic, roughly chopped
• 1 large onion, sliced
• 2-3 green chillies, chopped
• 2 medium tomatoes, chopped
• 1 tbsp coriander powder
• 1 tsp chilli powder
• salt to taste
• 3 tbsp fresh coriander leaves, chopped

method

1. Wash both the dal thoroughly for 3-4 times and soak them for minimum 6-7 hours or soak them overnight.
2. After soaking, rinse it with fresh water and transfer it in the pressure cooker. Add the minced  green chillies and ginger, along with turmeric, salt & onions to the dal. Pour just under 1 lite of water and stir once. Close the lid & pressure cook for 4-5 whistles on medium low flame.
3. Switch off the flame and allow the pressure cooker to depressurise naturally. Once depressurised, open the lid, and check whether the dal is cooked by mashing it.  Use a wooden muddler mash the dal completely, the chana dal should be mashed completely while the urad dal will be a little chunky.

For Tempering (Tadka)

1. Set a pan on medium heat, add ghee. When hot add cumin seeds, roughly chopped ginger & garlic, stir & cook on medium flame until the garlic gets some colour.
2. Add the sliced onions and stir & cook until the onions are light golden brown in colour.
3.  Lower the flame to low and add the powdered spices, green chillies, tomatoes, salt. Cook on medium high flame for 2-3 minutes. Add little water if you feel the spices are burning, stir & cook on medium flame until the tomatoes are mushy.
4. Add the cooked dal to the tempering and stir & cook on medium flame. Add hot water as required to adjust the consistency of the dal. Taste and adjust the seasonings. 
5. Add garam masala and mix well. Lower the flame and let the dal simmer for 25-30 minutes, stirring occasionaly. Sprinkle with some freshly chopped coriander leaves, stir well. 
6. Serve hot with your favourite roti, naan or rice. Enjoy!!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!