लंगर वाली दाल में ये चीज छुपाकर मिलते है, सब्जी रोटी, कड़ा प्रसाद, लंगर वाली थाली, Langar Wali Thali

Ingredients

• 0.5 cup Black Urad Dal (whole black gram, rinsed)
• 0.5 cup Chana Dal (split chickpea dal, rinsed)
• 0.5 tsp Salt (for dal seasoning)
• 0.5 tsp Turmeric Powder (ground, for dal)
• 0.5 tsp Coriander Powder (ground, for dal)
• 0.5 tsp Red Chili Powder (adjust to heat preference)
• 0.25 cup Ghee (for tempering dal)
• 0.5 tsp Cumin Seeds (for tempering)
• 1 piece Dried Red Chili (broken in half)
• 0.5 tsp Fresh Ginger (finely chopped)
• 0.5 tsp Fresh Green Chili (finely chopped)
• 2 small pieces Tomatoes (finely chopped)
• 2 tbsp Fresh Coriander (chopped, for garnish)
• 1 tsp Lemon Juice (optional, for finishing dal)
• 0.5 cup Granulated Sugar (white sugar)
• 1.5 cup Water (for sugar syrup)
• 0.5 cup Milk (full‑fat milk)
• 0.5 cup Ghee (for halwa roasting)
• 0.5 cup Whole Wheat Flour (sifted, for halwa)
• 0.25 cup Ghee (reserved for finishing halwa)
• 1 small head Cauliflower (cut into florets)
• 4 large pieces Potatoes (peeled and cut into chunks)
• 1 tsp Salt (for blanching cauliflower)
• 3 tbsp Oil (vegetable oil for sabzi)
• 1 tsp Cumin Seeds (tempering for sabzi)
• 1 pinch Asafoetida (optional, for flavor)
• 0.5 tsp Ginger Paste (fresh)
• 0.5 tsp Green Chili Paste (fresh)
• 0.5 tsp Red Chili Powder (adjust to taste)
• 0.5 tsp Turmeric Powder (ground)
• 1 tsp Coriander Powder (ground)
• 2 medium pieces Tomatoes (chopped)
• 2 cup Water (for cooking sabzi)
• 3 cup Whole Wheat Flour (for roti dough)
• 1 pinch Salt (for roti dough)
• 1.25 cup Water (warm, for roti dough)
• 2 tbsp Ghee (for grilling roti)

Instructions

1. Rinse and Soak Dal

   Place the black urad dal and chana dal in a strainer, rinse thoroughly under running water and wash 4‑5 times. Transfer to a bowl, add fresh water and soak for 2 hours.

   Time: PT2H0M

2. Cook Dal

   Drain the soaked dal, transfer to a large pot (or pressure cooker). Add 3‑4 cups water, 0.5 tsp salt, 0.5 tsp turmeric, 0.5 tsp coriander powder and 0.5 tsp red chili powder. Bring to a boil, then simmer on low heat, uncovered, for about 1 hour until the dal is soft but not mushy.

   Time: PT1H0M

   Temperature: Low heat

3. Prepare Tempering (Tadka)

   In a separate frying pan, melt 0.25 cup ghee over medium heat. Add 0.5 tsp cumin seeds and a broken dried red chili; let them sizzle for 10 seconds. Add 0.5 tsp finely chopped ginger and 0.5 tsp green chili; sauté for 20 seconds. Add the chopped tomatoes, a pinch of red chili powder and stir until tomatoes soften.

   Time: PT5M

   Temperature: Medium

4. Combine Tempering with Dal

   Pour the hot tempering into the simmering dal, stir well, and continue to cook uncovered for another 15 minutes so the flavors meld. Finish with a handful of chopped fresh coriander and a splash of lemon juice if desired.

   Time: PT15M

   Temperature: Low heat

5. Make Sugar Syrup for Kada Prasad

   In a small saucepan, combine 0.5 cup sugar with 1.5 cups water. Heat over medium heat, stirring until sugar dissolves completely. Once the syrup comes to a gentle boil, remove from heat and set aside.

   Time: PT5M

   Temperature: Medium

6. Roast Flour in Ghee

   In a heavy‑bottomed pan, melt 0.5 cup ghee on low flame. Add 0.5 cup whole wheat flour and stir continuously. Roast for 15‑20 minutes, stirring constantly, until the flour turns a deep golden‑brown (similar to lipstick colour) and emits a nutty aroma.

   Time: PT20M

   Temperature: Low heat

7. Add Milk and Sugar Syrup

   Gradually pour 0.5 cup milk into the roasted flour while stirring to avoid lumps. Then add the prepared sugar syrup slowly, continue stirring. Cook on medium heat for about 7‑8 minutes until the mixture thickens and starts leaving the sides of the pan.

   Time: PT8M

   Temperature: Medium

8. Finish Kada Prasad

   Stir in the reserved 0.25 cup ghee. Cook for another 2 minutes until the ghee separates and the halwa becomes glossy. Turn off heat and let it rest for a minute before serving.

   Time: PT2M

9. Blanch Cauliflower

   Bring a pot of water to boil, add 1 tsp salt and the cauliflower florets. Boil for 8‑10 minutes until just tender, then drain and set aside.

   Time: PT10M

   Temperature: Boiling

10. Prepare Potatoes

    Peel and cut the potatoes into medium chunks (about 2‑inch pieces). Rinse briefly and set aside.

    Time: PT5M

11. Temper Spices for Gobhi Sabzi

    Heat 3 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and a pinch of asafoetida; let them sizzle. Add 0.5 tsp ginger paste, 0.5 tsp green chili paste; sauté for 30 seconds.

    Time: PT3M

    Temperature: Medium

12. Add Tomatoes and Ground Spices

    Add the chopped tomatoes, 0.5 tsp red chili powder, 0.5 tsp turmeric, 1 tsp coriander powder and 0.5 tsp salt. Cook for 2‑3 minutes until tomatoes soften.

    Time: PT3M

    Temperature: Medium

13. Cook Potatoes and Cauliflower

    Add the potato chunks and blanched cauliflower to the pan. Pour in 2 cups water, stir, cover and simmer on low heat for 20‑25 minutes until potatoes are fully cooked and the gravy thickens.

    Time: PT25M

    Temperature: Low heat

14. Finish Gobhi Sabzi

    Uncover, increase heat to medium and cook for another 5 minutes to reduce excess liquid. Garnish with fresh coriander if desired.

    Time: PT5M

    Temperature: Medium

15. Make Roti Dough

    In a mixing bowl, combine 3 cups whole wheat flour with a pinch of salt. Gradually add 1.25 cup warm water, mixing until a soft, non‑sticky dough forms. Knead for 8‑10 minutes until smooth.

    Time: PT10M

16. Rest Dough

    Cover the dough with a damp cloth and let it rest for 20 minutes.

    Time: PT20M

17. Roll and Grill Roti

    Divide dough into equal balls (about 8‑10). On a lightly floured surface, roll each ball into a 6‑inch circle. Heat a tawa or flat skillet over high heat. Place the roti, cook 30 seconds until bubbles appear, flip, brush lightly with ghee, and cook the other side until golden spots appear. Optionally, press with a cloth to puff.

    Time: PT10M

    Temperature: High heat

Nutrition Facts

Calories

680

Protein

15 g

Carbohydrates

95 g

Fat

25 g

Fiber

12 g

Ingredient Substitutions

• Instead of Black Urad Dal: Split urad dal
• Instead of Chana Dal: Toor dal
• Instead of Ghee: Unsalted butter
• Instead of Milk: Almond milk (vegan)
• Instead of Ghee: Unsalted butter
• Instead of Whole Wheat Flour: All‑purpose flour (different texture)
• Instead of Ghee: Unsalted butter
• Instead of Oil: Ghee
• Instead of Ghee: Oil

Equipment Needed

• Large Pot
• Pressure Cooker (optional)
• Frying Pan
• Small Saucepan
• Mixing Bowl
• Strainer
• Cutting Board
• Knife
• Rolling Pin
• Griddle (Tawa)
• Ladle
• Spoon
• Cloth
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Soaking the dal for at least 2 hours.
• Roasting the wheat flour in ghee until deep golden‑brown.
• Maintaining low heat while simmering dal to avoid breaking the lentils.
• Resting the roti dough for 20 minutes for proper gluten relaxation.

Chef Tips from the Video

• Use a heavy‑bottomed pan for roasting flour to prevent scorching.
• Add a few drops of lemon juice to the dal at the end for a subtle tang.
• For extra aroma, temper the dal with a pinch of asafoetida along with cumin.
• Brush the hot roti with melted ghee immediately after cooking for a soft shine.

Troubleshooting

Storage

Refrigerator: Dal: up to 4 days in an airtight container. Kada Prasad: 5 days. Gobhi Sabzi: 3 days. Roti: 2 days wrapped in foil.

Freezer: Dal and Kada Prasad freeze well for up to 1 month; reheat gently. Roti can be frozen for up to 2 months.

Room temperature: Roti can stay fresh for 1 day in a bread box. Avoid leaving dal or sabzi at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the dal a day ahead; reheat with a splash of water.
• Kada Prasad can be stored and reheated in a microwave for 30 seconds.
• Gobhi sabzi flavors improve after refrigeration; reheat on low heat.
• Roti dough can be prepared up to 24 hours ahead and kept refrigerated.

Frequently Asked Questions