Guru Nanak Jayanti, also known as Gurpurab, is one of the most special days for Sikhs around the world. It marks the birth of Guru Nanak Dev Ji, the founder of Sikhism, who taught us that the true path to God is through seva (selfless service), equality, and compassion.
On this day, every Gurudwara glows with peace and devotion. People gather, sing hymns, and take part in Langar, the community meal served to everyone, no matter who they are. One of the most loved dishes in this sacred meal is the Langar Wali Dal — a simple, soulful lentil curry cooked slowly with ghee, love, and a spirit of service.
Langar is not just about food — it’s a beautiful message of equality and humanity. Everyone sits together in one row, sharing the same meal, whether rich or poor, old or young. It reminds us that in the eyes of God, all are equal.
The Langar Wali Dal represents this same thought. It’s not fancy or filled with heavy spices. Instead, it’s humble, balanced, and full of warmth. The real flavor of this dal comes from the devotion and care with which it’s cooked slowly, patiently, and with the intention to serve.
Every bite feels like comfort, peace, and a blessing — something that connects you to the divine simplicity of a Gurudwara.
Origin
The origins of this dal go back to Punjab, where food is seen as an expression of love and hospitality. Traditionally known as Maa Chole Di Dal, it’s made with whole urad dal (black lentils) and chana dal (Bengal gram), sometimes with a small amount of rajma for extra creaminess.
It’s cooked in big steel pots in Gurudwaras, often by volunteers who take turns stirring it for hours. The slow cooking gives it a creamy texture and deep flavor — one that no fast recipe can match. When the ghee rises to the top and the aroma fills the air, it’s more than just food — it’s prasad (a sacred offering).
Today, Langar Wali Dal is not just found in Gurudwaras — it’s loved across India and even abroad. Visitors to the Golden Temple in Amritsar often say that the dal served there has a taste like no other — simple yet divine.
Many people try to recreate that same taste at home during Guru Nanak Jayanti or other festivals. Whether served in a Gurudwara or a home kitchen, the magic of this dal lies in the same thing — seva, patience, and love.
Ingredients
Though the recipe uses just a few ingredients — urad dal, chana dal, rajma, ghee, onions, tomatoes, and light spices — each one has its importance.
- Urad dal gives the dal its creamy, thick texture.
- Chana dal adds body and a slightly nutty flavor.
- Rajma makes it richer and smoother.
- Ghee gives it the comforting aroma we all associate with Langar food.
- Simple masalas like red chili, coriander powder, and turmeric bring balance without overpowering the natural flavors.
The key is to cook it slowly — allowing everything to blend together until the dal becomes silky and wholesome.
Serving Suggestions
Langar Wali Dal is traditionally served with soft chapatis, steamed rice, or even parathas.
The best way to enjoy it is hot, with a small drizzle of ghee on top and a sprinkle of fresh coriander.
As you take the first spoonful, you’ll notice — it’s not just about taste. There’s a certain calmness, a peaceful feeling, that comes with it. It reminds you of sitting cross-legged in a Gurudwara hall, surrounded by people from all walks of life, sharing the same simple yet divine meal.
Variations
There are many small variations of this dal depending on where it’s made:
- Many Gurudwaras make it in a satvik style using hing (asafoetida) instead of onion and garlic.
- Some home cooks add a little cream or butter for extra richness.
- You can give it a slight smoky touch (dhungar) using charcoal for a restaurant-style finish.
But the true Langar Wali Dal remains pure and simple — cooked in ghee, light on spices, and rich in emotion.
Langar Wali Dal is more than just a dish — it’s a feeling of togetherness, devotion, and peace. Every spoonful reminds us of the teachings of Guru Nanak Dev Ji — that Seva is the greatest prayer.
So this Guru Nanak Jayanti, try making this humble dal in your own kitchen. Cook it slowly, with patience and love, and share it with your family and friends. Because that’s what Langar is all about — sharing, caring, and spreading warmth.
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Langar Wali Dal
- Total Time: 1 hour 15 minutes (excluding soaking time)
- Yield: 3-4 1x
Description
Guru Nanak Jayanti is just around the corner, and what better way to celebrate than with this soulful Langar Wali Dal — a comforting blend of urad dal, chana dal, and rajma slow-cooked in ghee and spices. Serve it with steamed rice or soft chapatis for a truly heartwarming meal.
Ingredients
For Pressure Cooking the Dal
- ½ cup whole black urad dal
- ¼ cup chana dal
- 2 tbsp rajma
- ½ inch ginger, crushed
- 1 green chilli, crushed
- 1 small onion, finely chopped
- 1 small bay leaf
- ½ tsp or salt to taste
- 3 cups water
For Tempering
- 1–2 tbsp desi ghee
- 1 tbsp oil
- ½ tsp cumin seeds
- 1 small bay leaf
- 5–6 cloves garlic, finely chopped or crushed
- ½ inch ginger, crushed
- 1–2 green chili, crushed
- 1 onion, thinly sliced
- 2 medium tomatoes, finely chopped
- ½ tsp red chili powder
- ⅛ tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- ⅓ tsp garam masala
- Garnish with fresh coriander leaves
Instructions
- Soak urad dal, chana dal, and rajma overnight or for at least 6–7 hours.
- Drain and rinse well.
- In a pressure cooker, combine the lentils with ginger-chilli paste, onion, bay leaf, salt, and 3 cups of water.
- Cook on medium flame for 5-6 whistles or until the dal is soft.
- Once pressure releases naturally, lightly mash the dal for a creamy, thick texture.
For Tempering
- Heat ghee and oil in a pan.
- Add cumin seeds and bay leaf; let them crackle.
- Add ginger, garlic, and green chilli paste. Sauté till light golden.
- Add sliced onion and cook till golden brown.
- Add red chili, turmeric and coriander powder. Sauté for 2–3 minutes.
- Add tomatoes and salt.
- Cover and cook until ghee separates.
- Add cooked dal to the tempering and mix well.
- Add water if needed (about 1 cup).
- Simmer for 10-12 minutes on low flame.
- Finish with garam masala and fresh coriander.
- Serve hot with steamed rice, soft chapatis, raita, or salad.
Notes
- Soaking is important for at least 6–8 hours to ensure they cook evenly and become creamy.
- The authentic flavor comes from slow simmering. Let the dal cook on low flame for rich texture and depth of taste.
- Ghee enhances the aroma and gives that classic langar-style richness.
- Once cooked, mash the dal a bit with the back of a spoon for a smooth, hearty consistency.
- Keep the masalas minimal — this dal is about simplicity and soulful flavor.
- Prep Time: 30 minutes (plus 6–8 hours soaking)
- Cook Time: 40–45 minutes
- Category: Main Course
- Cuisine: Punjabi
