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4.34 from 3 votes

How To Punjabi Maa Choley Ki Daal / Lungar Wali Daal

Langar wali Daal- Mildly spiced and creamy daal made with bengal gram and white lentils-specialty from Punjab
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Punjabi Cuisine
Servings: 4 person


  • 3/4 cup Split White Gram / Safed Urad daal
  • 1/2 cup Bengal gram /chana daal
  • 1.5 cup Tomato / Tamatar chopped
  • 1 tsp Green chili/hari mirch chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 2 tsp Ginger / Adrak chopped
  • 1/2 tsp Ginger / Adrak grated
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1.5 tsp Dried Fenugreek / Kasoori Methi
  • 1/2 tsp Garam Masala Powder
  • to taste salt
  • 1.5 tbsp Butter, Unsalted / Makkhan


  • 2.5 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1 Bay Leaves / Tej Patta
  • 1/4 TSP Asafoetida / Hing powder


  • Wash and soak both lentils together in enough water ¬†for 1/2 minutes
  • After 1/2hour slightly rub and then drain the water in which it is soaked.
  • Add the lentils in a pressure cooker and add grated ginger,chili, turmeric and 2 cups of water.
  • Pressure cook on medium heat for 2 whistles or till daal get cooked (don't overcook)
  • In a heavy bottom pan add ghee when become slightly hot then add cumin,hing and bay leaves
  • Now add chopped tomato,chopped ginger and salt and cook till tomato become soft.
  • Then add chili powder, turmeric and coriander powder and keep stirring till oil starts seperating.
  • Add cooked dal, 2 cups of water,kasoori methi and garam masala in the pan and mix gently.
  • Cover the pan with a lid and simmer for 10-15 minutes.keep stirring in between else it may stick at the bottom.
  • Add butter,fresh chopped coriander and serve hot.
  • Serving suggestions-Can serve with roti, paratha, kulcha, steamed rice or jeera rice