Langar wala Prasad includes Maa cholley ki dal with Tandoori Roti and Karah Prasad which is Atta ka halwa .Yesterday on the occasion of Gurpurab i was missing langar prasad so tried cooking it at home. Although i was not able to match the taste of prasad offered in Gurudwaras but still it was somewhat near to it in taste.
Langar wali dal is simple and comforting food that can be added in everyday meal and can be eaten with jeera rice or tandoori or tawa roti. It consists of split black /urad dal with skin and bengal gram/channa dal.
Ingredients for Langar wali dal :
1/2 cup Split Black/Urad dal
1/4 cup Bengal gram/ Channa Dal
1/2 tsp Hing/Asafoetida
1 tsp Turmeric Powder
Salt to taste
1 Moti elaichi/ Black Cardamom
1-2 sticks of Dalchinii/Cinnamon sticks
5-6 cups of Water for boiling dal
For tadka/Tempering :
2-3 medium sized tomatoes chopped
1-2 green chillies chopped
1-2 tbsp grated ginger
1 tbsp Cumin seeds
1 tbsp roasted cumin powder
1/2 tbsp Red chilli powder
1 tbsp Coriander powder
2-3 tbsp Clarified butter/Desi ghee
Method : Wash both the dal 2-3 times and soak in above mentioned amount of water for 3-4 hours and if u forgot to soak them than soaking in hot water for 15 mins will also work. Transfer them in pressure cooker along with water and add all the spices mentioned above except for tadka. Pressure cook it on high flame till first whistle comes than lower flame to minimum and cook for 15-20 mins till it is mushy in texture. If u r not having pressure cooker u need to cook it in heavy bottomed pan for about 1 hour.
Now take ghee in another pan and heat it add cumin seeds once it starts crackling add grated ginger and green chillies and lower the flame. After 1-2 mins add chopped tomatoes, saute for 4-5 mins till tadka leaves ghee at sides now add spices and mix well. Switch off flame. Pour tadka over boiled dal and give nice stir, if ur dal is thick in consistency add water and boil for 3-4 mins otherwise just give one boil and its ready to eat. Simple and tasty dal without onion garlic and any garnishing like offered in Gurudwaras.
Ingredients for Tandoori Roti
2 Cups Whole wheat flour
1 Cup Water or as required
Desi Ghee/Clarified butter for applying on rotis
Method : Knead atta for chapatis like we do for normal rotis and let it rest for 10-15 mins. Now take heavy bottom pan or pressure cooker without lid and keep it in inverted position on medium flame to heat. Roll chapati with rolling pin keep it little thick and apply water on one side, now stick it to hot cooker's side by placing water applied side in contact with cooker and invert it on gas let it cook for 1-2 mins , turn it out u will see patches of black marks like we get in tandoor now take out chapati
from cooker with help of spatula and cook other side on direct flame and serve hot by applying ghee. Cook all chapatis in same manner.
Ingredients for Karah Prasad/ Atta ka Halwa :
1 Cup Whole wheat flour/Atta
1 Cup Melted desi ghee/Clarified butter
1 Cup Sugar
3 + 1/2 cup Water
Method : Take ghee in heavy bottom karahi/wok and heat it, add atta to it start stirring continuously and keep flame at medium low and roast the atta till it becomes reddish brown in color ,u need to stir it continuously to avoid burning of flour . Keep an eye on it as its crucial stage when atta turns reddish brown in color immediately lower the flame to minimum and start adding water slowly slowly by mixing it from another hand. Once water is added increase flame to medium low and let it cook till water evaporates from halwa. Add this stage add sugar and mix well , cook for another 2-3 mins till halwa leaves ghee at sides. Switch off flame and serve.
Points to remember :
Always take equal amount of flour, ghee and sugar for this halwa and water 3 +1/2 times.
To achieve best taste even roasting of flour is required.
Never reduce the amount of ghee otherwise halwa sticks to bottom of wok and it will get burnt spoiling all material and your effort.
Add more ghee if u think it may sticks to bottom.
Never cook halwa on high flame.
Hope you guys will enjoy langar wala prasad at home like us :)
Ingredients for Langar wali dal :
1/2 cup Split Black/Urad dal
1/4 cup Bengal gram/ Channa Dal
1/2 tsp Hing/Asafoetida
1 tsp Turmeric Powder
Salt to taste
1 Moti elaichi/ Black Cardamom
1-2 sticks of Dalchinii/Cinnamon sticks
5-6 cups of Water for boiling dal
For tadka/Tempering :
2-3 medium sized tomatoes chopped
1-2 green chillies chopped
1-2 tbsp grated ginger
1 tbsp Cumin seeds
1 tbsp roasted cumin powder
1/2 tbsp Red chilli powder
1 tbsp Coriander powder
2-3 tbsp Clarified butter/Desi ghee
Method : Wash both the dal 2-3 times and soak in above mentioned amount of water for 3-4 hours and if u forgot to soak them than soaking in hot water for 15 mins will also work. Transfer them in pressure cooker along with water and add all the spices mentioned above except for tadka. Pressure cook it on high flame till first whistle comes than lower flame to minimum and cook for 15-20 mins till it is mushy in texture. If u r not having pressure cooker u need to cook it in heavy bottomed pan for about 1 hour.
Now take ghee in another pan and heat it add cumin seeds once it starts crackling add grated ginger and green chillies and lower the flame. After 1-2 mins add chopped tomatoes, saute for 4-5 mins till tadka leaves ghee at sides now add spices and mix well. Switch off flame. Pour tadka over boiled dal and give nice stir, if ur dal is thick in consistency add water and boil for 3-4 mins otherwise just give one boil and its ready to eat. Simple and tasty dal without onion garlic and any garnishing like offered in Gurudwaras.
Ingredients for Tandoori Roti
2 Cups Whole wheat flour
1 Cup Water or as required
Desi Ghee/Clarified butter for applying on rotis
Method : Knead atta for chapatis like we do for normal rotis and let it rest for 10-15 mins. Now take heavy bottom pan or pressure cooker without lid and keep it in inverted position on medium flame to heat. Roll chapati with rolling pin keep it little thick and apply water on one side, now stick it to hot cooker's side by placing water applied side in contact with cooker and invert it on gas let it cook for 1-2 mins , turn it out u will see patches of black marks like we get in tandoor now take out chapati
from cooker with help of spatula and cook other side on direct flame and serve hot by applying ghee. Cook all chapatis in same manner.
Ingredients for Karah Prasad/ Atta ka Halwa :
1 Cup Whole wheat flour/Atta
1 Cup Melted desi ghee/Clarified butter
1 Cup Sugar
3 + 1/2 cup Water
Method : Take ghee in heavy bottom karahi/wok and heat it, add atta to it start stirring continuously and keep flame at medium low and roast the atta till it becomes reddish brown in color ,u need to stir it continuously to avoid burning of flour . Keep an eye on it as its crucial stage when atta turns reddish brown in color immediately lower the flame to minimum and start adding water slowly slowly by mixing it from another hand. Once water is added increase flame to medium low and let it cook till water evaporates from halwa. Add this stage add sugar and mix well , cook for another 2-3 mins till halwa leaves ghee at sides. Switch off flame and serve.
Points to remember :
Always take equal amount of flour, ghee and sugar for this halwa and water 3 +1/2 times.
To achieve best taste even roasting of flour is required.
Never reduce the amount of ghee otherwise halwa sticks to bottom of wok and it will get burnt spoiling all material and your effort.
Add more ghee if u think it may sticks to bottom.
Never cook halwa on high flame.
Hope you guys will enjoy langar wala prasad at home like us :)
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