Description
Lahori Chanay Ki Daal is a traditional Pakistani lentil dish made from chana daal (Bengal gram lentils) cooked with a fragrant blend of spices, tomato purée, and tempered with cumin and ghee. This recipe yields a creamy, mildly spiced daal perfect for a comforting meal, garnished with fresh green chilies, coriander, and julienned ginger for added freshness and zing.
Ingredients
Scale
Legumes
- 350g chana daal (Bengal gram lentils)
Cooking Fats
- 4 tbsp sunflower oil
- 1 tbsp ghee (or unsalted butter)
Spices and Seasonings
- 1 tsp whole cumin seeds
- 1 black cardamom (optional)
- 1/2 tsp ground turmeric
- 1/2 tsp red chilli powder or Kashmiri chilli powder
- 1 tbsp kasuri methi (dried fenugreek) (optional)
- 1 tsp chaat masala (optional)
- Salt to taste
Fresh Aromatics and Vegetables
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 inch piece of ginger, peeled (for frying)
- 1 green chilli, finely chopped
- Small bunch of coriander leaves, chopped
- 1/2 inch piece of ginger, peeled and julienned (for garnish)
Other
- 4 tbsp tomato purée
- 2 litres water (for boiling lentils)
- 150 ml water (for cooking daal with spices)
Instructions
- Soak and Boil the Lentils: Wash and soak the chana daal for about 30 minutes. Then, add the soaked lentils to a large pan with 2 litres of water. Boil over medium heat for approximately 20 minutes until the lentils are soft but still hold their shape. Add more water if necessary to prevent drying. Drain any excess water.
- Temper the Spices: In a saucepan, warm the sunflower oil and ghee over medium heat until melted. Add the cumin seeds and black cardamom (if using), and cook briefly for 15-20 seconds to release their aroma.
- Sauté Onions: Add the finely chopped red onion to the pan and cook until golden brown. Reduce the heat to low-medium and continue stirring for 5 minutes to caramelize the onions gently.
- Add Garlic and Ginger: Stir in the chopped garlic and peeled ginger piece and fry for about 30 seconds, stirring constantly to avoid sticking and burning.
- Incorporate Tomato Purée and Spices: Mix in the tomato purée along with a splash of water, turmeric, salt, and red chilli powder. Cook for about 2 minutes, stirring frequently until the water evaporates and the mixture thickens.
- Combine Lentils and Simmer: Add the boiled lentils to the pan and pour in 150 ml of water. Lower the heat to low, cover, and cook for 8-10 minutes. Stir regularly to prevent the lentils from sticking and burning at the bottom.
- Finish with Kasuri Methi: Stir in the kasuri methi (if using), cover the pan again, and cook for an additional 2-3 minutes to allow the flavors to meld.
- Garnish and Serve: Serve the daal hot, scattered with chopped green chilli, fresh coriander leaves, julienned ginger, and a sprinkle of chaat masala, if desired.
Notes
- Soaking the lentils helps reduce cooking time and ensures even cooking.
- Adjust the amount of red chilli powder or fresh green chillies according to your heat preference.
- Kasuri methi adds a distinctive flavor but is optional if unavailable.
- Serve with steamed basmati rice or warm naan bread for a complete meal.
- You can substitute ghee with unsalted butter or additional oil for a vegetarian variation.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Pakistani
Keywords: Lahori daal, chana daal recipe, Pakistani lentil dish, traditional daal, spicy lentils
