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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish with kasuri methi: If using, stir in kasuri methi, cover again, and cook for an additional 2-3 minutes to infuse flavor.
- 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
