Description
Lahori Chanay ki Daal is a flavorful Pakistani lentil dish made with chana daal cooked to tender perfection and simmered in a rich blend of spices, tomato purée, and aromatics such as cumin, garlic, and ginger. Enhanced with kasuri methi and garnished with fresh green chili, coriander, and chaat masala, this daal exemplifies hearty, spiced comfort food from Lahore, perfect as a main or side dish accompanied by naan or rice.
Ingredients
Scale
Dal
- 350g chana daal (split chickpeas)
- 2 litres water (for boiling)
For Tempering and Sauce
- 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
- 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 leaves) (optional)
- 150 ml water (to add during simmering)
Garnish
- 1 green chilli, finely chopped
- small bunch of coriander leaves, chopped
- 1/2 inch piece of ginger, peeled and julienned
- 1 tsp chaat masala (optional)
Instructions
- Soak and Boil Lentils: Wash and soak the chana daal for about 30 minutes. Transfer soaked lentils into a large pan, add 2 litres of water, and bring to a boil over medium heat. Cook for 20 minutes until the daal is soft but not mushy, adding a bit more water if necessary. Drain any excess water and set aside.
- Prepare Tempering: Heat sunflower oil and ghee in a saucepan over medium heat until melted. Add cumin seeds and black cardamom pod and cook briefly for 15-20 seconds to release their aroma.
- Sauté Onions: Add finely chopped red onion to the pan and cook until golden brown. Reduce the heat to low-medium and continue stirring for about 5 minutes, ensuring even caramelization without burning.
- Add Garlic and Ginger: Stir in the finely chopped garlic and ginger and fry for approximately 30 seconds, stirring constantly to prevent sticking and burning.
- Incorporate Tomato and Spices: Add tomato purée along with a splash of water, ground turmeric, salt to taste, and red chilli powder. Cook the mixture for about 2 minutes, stirring occasionally until the water evaporates completely and a thick sauce forms.
- Combine Lentils and Simmer: Add the cooked lentils to the saucepan and pour in 150 ml of water. Reduce heat to low, cover the pan, and simmer for 8-10 minutes, stirring regularly to prevent sticking and burning on the bottom.
- Finish with Kasuri Methi: Stir in kasuri methi if using, cover again, and cook for an additional 2-3 minutes to blend flavors.
- Garnish and Serve: Plate the daal and scatter finely chopped green chilli, coriander leaves, julienned ginger, and sprinkle chaat masala on top if desired. Serve hot with naan or steamed rice.
Notes
- Soaking the chana daal helps reduce cooking time and enhances digestibility.
- Black cardamom adds a subtle smokiness but is optional; it can be omitted if unavailable.
- Adjust the red chilli powder according to your preferred spice level.
- Kasuri methi imparts a distinctive flavor; substitute with a pinch of dried fenugreek leaves if fresh is unavailable.
- Stir regularly during simmering to prevent the daal from sticking to the pan and burning.
- This dish pairs well with naan, roti, or steamed basmati rice for a complete meal.
- Prep Time: 40 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Pakistani
Keywords: Lahori Daal, chana daal recipe, Pakistani lentil curry, spicy lentils, traditional Pakistani cuisine
