Mix Dal Tadka | Langarwali Dal

We will begin by soaking the dals, Soak for at least 6 hours, but the best way is to soak the dals overnight.
The urad dal has polish over it. Using salt as an abrasive is a good way to wash off excess polish and remove the husk from over the dal. Doing this will ensure a desirable consistency in the finished dal. Once you are done rubbing the dal with salt, wash off the excess salt with water.
Add the water in a pressure cooker and add in the soaked and washed dals and cook for 1 whistle on high flame and 2 -3 whistles on low flame.
Meanwhile, prepare the tadka by heating oil in a deep vessel like a kadhai. Then add in the jeera. Once it begins to turn brownish, add in the garlic and ginger and cook till the garlic begins to get brown.

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Add in the chopped onions and cook while stirring. Once the onions are translucent and half done, add in the slit chillies. Cook while stirring till the onions become brown.
Then add in roughly cut tomatoes. Cook till the tomatoes soften then add in the turmeric and red chilli powder. Cook for a minute and begin adding in the dal water.
Then add in the boiled dal with little water. Stir and cook the dal till the water reduces and add in a little water to stop the dal from burning.

At the high temperature mash the dal between the walls of the vessel and a flat spoon. Keep adding more of the boiled dal water if the dal begins to stick to the bottom.
After a minute add in the rest of the water and bring to a simmer.
Simmer till the desired consistency is reached and adjust seasoning and sprinkle with chopped coriander. Transfer the dal into a serving bowl.
In a tadka pan or a small pan, heat ghee on high heat, turn off the gas and sprinkle the chilli powder, give a quick stir and pour over the dal immediately. Stir and serve it hot with chapati or rice.

Cuts of the vegetables are important for the character of the dish. Since this dish is made in masses and by volunteers, having rough cuts will give it a more authentic character.
You can mix different dals like Rajma as well.
Mashing the dal is an age old technique of giving a velvety texture to the finished product. As you mash the dal, you make its starches available to the water which in return gives the texture. The more you mash it, the thicker it will become.