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

1⁄2in piece of ginger, peeled

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

Small bunch of coriander leaves, chopped

1⁄2in piece of ginger, peeled and julienned

1 tsp chaat masala (optional)

Instructions

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 the lentils are soft but still hold their shape. Add more water if needed to prevent drying. Drain any excess water.

Step 2: Heat the sunflower oil and ghee in a saucepan over medium heat until melted. Add cumin seeds and black cardamom, cooking briefly for 15-20 seconds until fragrant.

Step 3: Add the finely chopped red onion and cook until golden. Reduce heat to low-medium and stir continuously for 5 minutes to caramelize the onion without burning.

Step 4: Stir in the garlic and peeled ginger, frying for about 30 seconds while stirring constantly to prevent sticking.

Step 5: Add the tomato purée, a splash of water, ground turmeric, a good pinch of salt, and red chilli powder. Cook for about 2 minutes, stirring until the liquid evaporates completely.

Step 6: Add the cooked lentils and pour in 150ml of water. Lower the heat to low, cover and simmer for 8-10 minutes, stirring regularly to avoid sticking or burning on the bottom.

Step 7: Mix in the kasuri methi if using, cover again, and cook for an additional 2-3 minutes.

Step 8: Serve the daal hot, garnished with chopped green chilli, coriander leaves, julienned ginger, and a sprinkle of chaat masala if you like.

Tips & Variations

Soaking the lentils beforehand helps them cook faster and more evenly.

If you prefer a milder flavor, reduce or omit the red and green chillies.

Add a squeeze of fresh lemon juice at the end for a bright, tangy finish.

Replace ghee with butter or extra oil for a dairy-free version.

Serve with naan or steamed rice to make a complete meal.

FAQs

Can I use other types of lentils instead of chana daal?

Yes, though different lentils have varying cooking times and textures. Chana dal has a unique nutty flavor and holds its shape well, so if substituting, adjust cooking time accordingly.

Is kasuri methi necessary for the recipe?

Kasuri methi adds a distinctive, slightly bitter aroma that enhances the dish, but it is optional. If you don’t have it, the dal will still be delicious without it.