Lahori Chana Daal (Spiced Pakistani Lentil Curry) Recipe

Introduction

Lahori chanay ki daal is a hearty and flavorful lentil dish from Lahore, packed with fragrant spices and a rich tomato base. This comforting recipe offers a delicious way to enjoy chickpeas with warming cumin, turmeric, and fresh herbs. Perfect as a main or a side, it brings a taste of Pakistani cuisine to your table.

Ingredients

• 350g chana daal
• 4 tbsp sunflower oil
• 1 tbsp ghee (or unsalted butter)
• 1 tsp whole cumin seeds
• 1 black cardamom (optional)
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ inch piece of ginger, peeled
• 4 tbsp tomato purée
• ½ tsp ground turmeric
• ½ tsp red chilli powder or Kashmiri chilli powder
• 1 tbsp kasuri methi (dried fenugreek) (optional)
• 1 green chilli, finely chopped
• Small bunch of coriander leaves, chopped
• ½ inch piece of ginger, peeled and julienned
• 1 tsp chaat masala (optional)

Instructions

1. Step 1: Wash and soak the chana daal for about 30 minutes. Transfer to a large pan, add 2 litres of water, and boil over medium heat for 20 minutes until soft but not mushy. Add more water if needed. Drain any remaining water.
2. Step 2: Heat sunflower oil and ghee in a saucepan over medium heat until melted. Add cumin seeds and black cardamom, cooking for 15–20 seconds until fragrant.
3. Step 3: Add the finely chopped onion and cook until golden. Reduce heat to low-medium and continue stirring for 5 minutes to deepen the flavor.
4. Step 4: Stir in garlic and peeled ginger, frying for about 30 seconds while stirring constantly to prevent sticking.
5. Step 5: Add tomato purée, a splash of water, turmeric, salt, and red chilli powder. Fry for 2 minutes, stirring, until the liquid has fully reduced.
6. Step 6: Add the cooked lentils back into the pan with 150ml water. Lower the heat to low, cover, and cook for 8–10 minutes, stirring regularly to avoid burning.
7. Step 7: Mix in kasuri methi if using. Cover and cook for another 2–3 minutes to meld the flavors.
8. Step 8: Serve garnished with chopped green chilli, coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired.

Tips & Variations

• Soaking chana daal reduces cooking time and helps it cook evenly. For a faster option, use split yellow or red lentils.
• If you prefer a smoother texture, lightly mash some of the cooked lentils before adding back to the sauce.
• Adjust chilli levels to your taste; Kashmiri chilli powder adds color with mild heat.
• For a richer flavor, finish the daal with a dollop of ghee or butter just before serving.
• Kasuri methi adds a unique aroma but can be omitted if unavailable.

Storage

Store leftover daal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the daal has thickened. It also freezes well for up to one month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, while chana daal is traditional, you can substitute yellow split peas or toor dal. Cooking times will vary, so adjust accordingly.

How do I make this dish less spicy?

Reduce or omit the red and green chillies, and use mild Kashmiri chilli powder or paprika to keep color without much heat.

Lahori Chana Daal (Spiced Pakistani Lentil Curry) Recipe

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★★★★★

4.6 from 95 reviews

• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

Lahori chanay ki daal is a traditional Pakistani lentil dish made with chickpeas (chana daal) cooked to perfection with aromatic spices, tomato purée, and garnished with fresh herbs and spices. This hearty and flavorful dish is simple to prepare and ideal for a wholesome meal.

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Ingredients

Scale 1x2x3x

Dal Ingredients

• 350g chana daal (split chickpeas)
• 2 litres water for boiling
• 150ml water for cooking with spices

Spices and Aromatics

• 4 tbsp sunflower oil
• 1 tbsp ghee (or unsalted butter)
• 1 tsp whole cumin seeds
• 1 black cardamom pod (optional)
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 inch piece of ginger, peeled and finely chopped
• 1/2 inch piece of ginger, peeled and julienned (for garnish)
• 4 tbsp tomato purée
• 1/2 tsp ground turmeric
• 1/2 tsp red chilli powder or Kashmiri chilli powder
• 1 tbsp kasuri methi (dried fenugreek) – optional
• 1 green chilli, finely chopped (for garnish)
• Small bunch of coriander leaves, chopped (for garnish)
• 1 tsp chaat masala (optional, for garnish)
• A good pinch of salt

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Instructions

1. Soak and boil the lentils: Wash and soak the chana daal in water for about 30 minutes. Then, transfer to a large pan, add 2 litres of water, and bring to a boil over medium heat. Cook for 20 minutes until the lentils are soft but not mushy. Add more water if needed during cooking. Drain any leftover water and set aside.
2. Prepare the tempering: Warm the sunflower oil and ghee in a saucepan over medium heat until melted. Add cumin seeds and black cardamom pod, cooking briefly for 15-20 seconds to release their aroma.
3. Sauté onions: Add the finely chopped onion to the oil and cook until golden brown, then reduce heat to low-medium and stir continuously for about 5 minutes to caramelize evenly.
4. Add garlic and ginger: Stir in the chopped garlic and finely chopped ginger, frying for around 30 seconds while stirring constantly to prevent sticking and burning.
5. Add spices and tomato purée: Mix in the tomato purée, a splash of water, ground turmeric, red chilli powder, and a pinch of salt. Cook for about 2 minutes until the water evaporates and the mixture thickens.
6. Combine lentils with spiced mixture: Add the cooked lentils to the pan along with 150ml water. Lower the heat to low, cover, and simmer gently for 8-10 minutes. Stir regularly to prevent sticking and burning at the bottom.
7. Finish with kasuri methi: If using, stir in kasuri methi, cover again, and cook for an additional 2-3 minutes to infuse flavor.
8. Garnish and serve: Serve the daal hot, garnished with chopped green chilli, coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired for an extra burst of flavor.

Notes

• Soaking lentils before cooking helps reduce cooking time and improves texture.
• Black cardamom is optional but adds a subtle smoky flavor.
• Adjust the red chilli powder quantity to match your heat preference.
• Kasuri methi enhances the aroma but can be omitted if unavailable.
• Serve with steamed rice or flatbread for a complete meal.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Pakistani

Keywords: Lahori chanay ki daal, chana daal recipe, Pakistani lentil curry, traditional daal recipe, spicy chickpea lentils