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Langarwali Dal is a flavorful Indian dish that captures the essence of traditional home cooking. This family recipe is passed down through generations and remains a cherished part of Indian culinary culture.
Rinse and soak the urad dal and chana dal together in water for at least 1 hour; drain before cooking.
In a large pot or Dutch oven, combine soaked dals, 6 cups water, turmeric, and salt; bring to a boil over medium-high heat, then reduce it to low. Simmer uncovered for 1 hour, skimming foam as needed and stirring occasionally.
While dal simmers, heat 2 tbsp ghee in a skillet over medium heat. Add cumin seeds, let them sizzle for 15 seconds, then add chopped onion and green chili; sauté until onions are golden brown.
Add ginger, garlic, coriander, and red chili powder; cook for 1 minute on medium heat, stirring until fragrant. Add tomatoes and cook for 5–6 minutes until softened and the ghee separates.
Add the sautéed masala into the simmered dal. Simmer together uncovered for another 15–20 minutes, stirring frequently to prevent sticking and adjusting salt as needed. Finish with chopped fresh cilantro before serving.
