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LangarWali Dal With Bejar ki Roti

Prep Time 10 mins
Cook Time 35 mins
Total Time 6 hrs 45 mins
Cuisine Indian
Servings 7 People


  • 1 1/2 Cup Whole black gram Wash and soak for 6-7 hours
  • 1/2 Cup Split Bengal Gram Wash and soak for 6-7 hours
  • 2 Medium Onion Chopped
  • 2 Green Chilli
  • 7-8 Garlic Cloves
  • 1/2 inch Ginger
  • 2 tbsp Ghee/ Clarified Butter
  • 1 tsp Cumin Seeds
  • 2 Toamtoes Chopped.
  • 3/4 tsp Turmeric Powder
  • 1/4 tsp Asafoetida
  • 2 tsp Red Chilli Powder As Per Taste
  • 1 1/2 tsp Coriander Powder
  • 1 1/2 tsp Garam Masala Powder
  • 2 tbsp Coriander leaves Finely Chopped
  • Water As Required
  • Salt As Per taste.


  • Wash and Pressure cook the lentils by adding, Asafoetida, 1/2 tsp turmeric powder, 1tsp red chilli powder, Salt to taste. Cook for 5-6 whistle.
  • Take the mortar and crush the green chilli, ginger and garlic.
  • Heat the pan add 2 tbsp of clarified butter, add cumin seeds. When it gets splutter add chopped onion. Cook until they are golden brown.
  • Add crushed ginger, garlic and green chilli paste. Cook for 1 minute. Add chopped tomatoes.
  • Add 1/4 tsp of turmeric powder, 1 tsp of red chilli powder(as per taste), 11/2 tsp coriander powder,1 1/2 tsp garam masala. Mix well. Cook until the masala is well cooked and tomatoes become soft and mushy.
  • Now add 11/2 cup of water . When the water starts boiling add the pressure cooked dal. Mix well. Add the salt if needed.
  • Slightly mash the dal with a masher . Add 2 tbsp of chopped coriander leaves. Mix well.
  • Langarwali wali Dal is ready to serve. I love eating this Dal with authentic Bejar ki roti with some butter over it.