Guru Nanak Jayanti, also known as Guru Nanak Gurpurab, is one of the most important and sacred festivals in Sikhism. It marks the birth of Guru Nanak, the first Sikh Guru and founder of Sikhism, and is observed with devotion, prayer, and joyous celebrations across gurdwaras and communities worldwide. So, on this day, we’re sharing a delicious recipe of langarwali dal, the quintessential langar dish!
Why Langarwali Dal Is An Important Part Of Langar?
Langarwali dal is a simple, humble dish that doesn’t require elaborate preparation or much time. Its beauty lies in its simplicity, and this soul-satisfying dish is traditionally served in Sikh langars across gurdwaras. It is prepared with basic ingredients like lentils, water, turmeric, and minimal spices, and embodies the spirit of selfless service, equality, and community.
On Guru Nanak Jayanti, this humble dal takes on even greater significance, as devotees gather to honour Guru Nanak’s teachings of sharing, generosity, and feeding all visitors, regardless of caste, creed, or social status. A bowl of langarwali dal is more than food; it is a symbol of unity, devotion, and the spirit of giving that Guru Nanak championed.
Here’s How You Can Make It At Home
So, if you’re craving the warmth and simplicity of langarwali dal at home, here’s a quick recipe by Chef Kunal Kapur.
Ingredients –
- Sabut urad dal – 1 cup
- Chana dal – ½ cup
- Water – 5 cups
- Salt
- Turmeric – ½ tsp
- Chilli powder – ½ tsp
- Garlic (chopped) – 1 tsp
- Green chilli (chopped) – 1
- Ginger (chopped) – 1 tsp
- Onion (chopped) – 2 tbsp
- Ghee – 1 tbsp
For Tempering
- Ghee – 2 tbsp
- Cumin – 1 tsp
- Ginger (chopped) – 1 tsp
- Garlic (chopped) – 1 tsp
- Green chilli (chopped) – 1
- Turmeric – ½ tsp
- Chilli powder – ½ tsp
- Tomatoes (chopped) – ½ cup
- Onion (chopped) – ¼ cup
- Salt
- A handful of chopped coriander
- Water (as required)
Method –
1. Wash and soak all the dals for at least 30 minutes.
2. Transfer the dal to a vessel with fresh water.
3. Then, add salt, turmeric, chilli powder, garlic, ginger, green chilli, onions, and ghee to it.
4. Give it a good mix, cover the vessel, and cook till the dal is tender.
5. Take it off the heat.
6. To temper the dal, in a separate vessel, heat some ghee and add cumin, followed by chopped ginger and garlic.
7. Once they turn slightly brown, add chopped chilli and onions.
8. Sauté the onions for a minute and then add turmeric and chilli powder, and give it a quick stir.
9. Now, add the tomatoes and cook till they are somewhat mushy.
10. Next, add the boiled dal to the pan, along with some water to get the right pouring thick consistency.
11. Turn off the heat, and top the langarwali dal with chopped coriander leaves.
12. For the final tadka, in a tempering pan/ladle, heat some ghee and add a pinch of chilli powder, and immediately pour it over the dal.
And that’s it, your langarwali dal is ready to be enjoyed!
Cover Image Courtesy: website/chefkunalkapur
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