"Langar" wali Moong Daal

(From Banu's Cookbook)

We were at Gurudwara the other day and they had made this awesome Daal for Langar (Community Meal). I just fell in love with this Daal. I did research this on the Internet and this recipe is not exactly like any of those. I just took some tips and made my own recipe.

Ingredients:
1 Cup - Green Whole Mong Daal
1 Cup - Black Whole Urad Daal (Chilkewali Urad Daal)
1/4 Cup - Channa Daal
1 Big Red Onion - Chopped Finely
4 Medium Roma Tomatoes - Chopped Finely
1 Tbsp - Ginger Garlic Paste
2-3 Bay Leaves
2 Tsp Cumin Seeds
3 Tsp Red Chilli Powder
3 Tsp - Roasted Cumin Seeds - Powdered
1 Tsp of Garam Masala
1/4 Cup of Finely Chopped Cilantro
Oil
Salt to Taste

Method:
1. Dry roast the cumin seeds and powder it into a fine powder.
2. Wash and Soak all the daal together for at least 6 hours or over night.
3. Cook the soaked daals in pressure cook with 1 tsp of oil and turmeric powder. Cooking time depends on the pressure cooker you have. You want the daal to be cooked but not totally mashed. If you are doubtful, you can cook it on stove top, it takes probably about 30 to 40 mins to cook.
3. In a separate pan, heat some oil. Add Cumin Seeds and Bay leaves for seasoning. Add the finely chopped red onion and cook well for 7-8 minutes. Add the ginger garlic paste and cook for a few more minutes.
4. Add finely chopped tomatoes and cook for 10 mins or so until the tomatoes are soft. Do not add any water other than the tomato juice that was part of the chopping.
5. Add a bit more turmeric powder, red chili powder and the roasted cumin powder at this point. Mix well and cook for a few more minutes.
6. Add this onion tomato masala to the cooked Daal (if your cooked Dal has lots of extra water, remove some of it first before you add the paste), add salt to taste and let it boil for some time until everything has blended well together.
7. Add the chopped Coriander Leaves and mix it well.
8. Switch off the heat, add the garam masala powder just on the top and cover the vessel with a lid and let the garam masala powder be absorbed slowly into the Dal.
9. Stir well before serving it.

Notes: All the langarwali daal recipes on the Internet called for just the mixture of black urad daal and Channa daal. I was not sure if I would like that and plus the daal that I had eaten felt like it had some green moong daal in it. So, I choose this combination of daal. But please do let me know if you try some other combination.