Langar Wali Maa Ki Dal holds a special place, not just for its rich, comforting flavours but also for its profound cultural and spiritual significance. This soulful dal embodies the principles of equality, selfless service, and communal harmony. The process of cooking and serving Langar is a collective effort, by the volunteers who cook with love and devotion. The food served at langar is wholesome, fulfilling, and nourishing often comprising dishes like maa ki dal, rajma chawal, kadhi chawal, chawal ki kheer, or kada prasad. It is a simple yet flavoursome dal made by combining black whole urad, rajma (red beans), and chana dal (Bengal gram) with minimal spices. Black gram and kidney beans are excellent sources of protein, fibre, and essential vitamins and minerals. This dal is particularly beneficial for vegetarians and vegans looking to boost their protein intake.
Difference Between Dal Makhani and Maa Ki Dal
No cream, butter, or curd is added to the langar wali dal. Dal Makhani is the more commercialized and sophisticated version of the humble maa ki dal. Even though both of these dals are made with a combination of the same legumes, but still, the cooking style, texture, and taste are way different.
Ingredients You’ll Need
Legumes: Black Whole Urad, Bengal Gram (Chana Dal), Rajma (Red Kidney Beans) without either of them, there is no maa ki dal. Cooking Oil: Use flavourless refined vegetable oil or ghee. Onion and Tomato are the holy grail of this dal recipe. Whole Spices: Cumin (jeera), Dried Fenugreek Leaves (Kasuri Methi) Spice Powder: Turmeric Powder, Kashmiri Red Chilli Powder, Coriander Powder, Garam Masala Powder, Asafoetida (hing) Herbs & Seasoning: Green Chilli, Fresh Ginger, Fresh Coriander, Salt
How To Make Maa Ki Dal
Soaking Legumes:
Mix all three legumes in a bowl. Rinse 2 – 3 times or until water runs clear. Soak them in clean drinking water overnight or for a minimum of 6 hours. This helps in softening the legumes and reducing the cooking time.
Prepare Masala Base:
In a pressure cooker heat oil. Once hot add cumin, asafoetida, and finely chopped ginger. Saute over medium heat till ginger turns light golden.
Add chopped onion and fry over medium heat till light brown. Add chopped tomatoes, salt, turmeric, chilli powder, coriander powder. Fry this masala over low heat till the tomatoes break down completely and the oil separates from the masala.
Add Legumes:
Drain the soaked legumes. Add them to the same pressure cooker. Saute for 2 – 3 minutes while mixing everything nicely.
Add water, stir to combine, and close the lid of the pressure cooker.
Pressure Cook:
Pressure cook maa ki dal over low heat for 3 – 4 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
Final Touches:
Check maa ki dal for doneness. Turn back the heat on. Add garam masala, kasuri methi, and sliced green chillies to the dal. Stir to combine and simmer it over low heat for 5 – 10 minutes allowing all the flavors to meld together. If the dal looks too thick, you can add some hot water to adjust the consistency. Taste dal at this stage for seasoning and add more seasoning if needed. Garnish with fresh coriander leaves.
Serving Suggestion
Maa Ki Dal is an Indian main course dish. Serve it with simple side dishes like naan, paratha, tandoori roti, and chapati. It tastes delicious with rice dishes like jeera rice or matar pulao. You can serve it with plain basmati rice also. My mother-in-law serves langar wali dal with chilled sliced onion, tandoori roti, and a dollop of ghee.
More Indian Dal Recipes
Arhar Dal Dal Makhani Panchmel Dal Sookhi Urad Dal Moradabadi Dal Palak Chana Dal Everyday Masoor Dal
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