Lahori Chana Daal Recipe

Introduction

Lahori chanay ki daal is a flavorful and comforting lentil dish from Lahore, packed with aromatic spices and creamy textures. It’s perfect as a hearty meal served with rice or flatbreads. This recipe brings traditional tastes straight to your kitchen with simple steps and fresh ingredients.

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 it starts to dry out. Drain any remaining water.
2. Step 2: Warm the oil and ghee in a saucepan over medium heat until melted. Add cumin seeds and black cardamom, cooking for about 15-20 seconds until fragrant.
3. Step 3: Add the finely chopped onion and cook until golden. Reduce heat to low-medium and stir continuously for 5 minutes to caramelize slowly.
4. Step 4: Add the chopped garlic and peeled ginger. Fry for about 30 seconds, stirring constantly to prevent sticking.
5. Step 5: Stir in the tomato purée, a splash of water, ground turmeric, salt, and red chilli powder. Cook for around 2 minutes, stirring, until the water evaporates completely.
6. Step 6: Add the cooked lentils to the mixture and pour in 150ml of water. Lower the heat to low, cover, and simmer for 8-10 minutes, stirring regularly to avoid burning.
7. Step 7: Mix in kasuri methi if using, cover, and cook for an additional 2-3 minutes.
8. Step 8: Serve hot, garnished with the chopped green chilli, coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired.

Tips & Variations

• Soaking the lentils helps reduce cooking time and improves texture.
• Use Kashmiri chilli powder for a milder heat and vibrant color.
• Add a squeeze of lemon juice at the end to brighten the flavors.
• For a richer taste, replace sunflower oil with mustard oil.
• Serve with warm naan or steamed basmati rice for a complete meal.

Storage

Store any leftovers 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 needed to maintain the consistency. Do not freeze, as the texture of the lentils may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Chana daal has a distinct nutty flavor and texture, but you can substitute with split pigeon peas or toor dal if unavailable. Cooking times and flavors will vary slightly.

What can I do if the daal turns too thick or dry while cooking?

Simply add a little more water while simmering and stir regularly to maintain a smooth, creamy consistency. Adjust seasoning after adding more liquid.

Lahori Chana Daal Recipe

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★★★★★

4.5 from 134 reviews

• Author: Noah
• Total Time: 1 hour 5 mins
• Yield: 4 servings 1x
• Diet: Halal

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Description

Lahori Chanay Ki Daal is a flavorful, traditional Pakistani lentil dish made with chana dal cooked to perfection with aromatic spices, tomato purée, and garnished with fresh herbs. This comforting recipe features a rich, spiced lentil base tempered with cumin seeds, black cardamom, and a blend of chilies and kasuri methi, delivering a vibrant taste that pairs beautifully with naan or steamed rice.

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Ingredients

Scale 1x2x3x

Lentils and Legumes

• 350g chana daal

Spices and Seasonings

• 1 tsp whole cumin seeds
• 1 black cardamom (optional)
• 1/2 tsp ground turmeric
• 1/2 red chilli powder or Kashmiri chilli powder
• 1 tbsp kasuri methi (dried fenugreek) (optional)
• 1 tsp chaat masala (optional)
• salt to taste

Oils and Fats

• 4 tbsp sunflower oil
• 1 tbsp ghee (or unsalted butter)

Vegetables and Aromatics

• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 inch piece of ginger, peeled
• 1/2 inch piece of ginger, peeled and julienned (for garnish)
• 1 green chilli, finely chopped
• small bunch of coriander leaves, chopped

Others

• 4 tbsp tomato purée
• 150ml water (for cooking)
• 2 litres water (for boiling lentils)

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Instructions

1. Soak and Boil Lentils: Wash and soak the chana daal for about 30 minutes. Transfer to a large pan, add 2 litres of water, and bring to a boil over medium heat. Cook for 20 minutes until soft but not mushy, adding more water if needed. Drain any excess water.
2. Heat Oil and Temper Spices: Warm the sunflower oil and ghee in a saucepan over medium heat until melted. Add cumin seeds and black cardamom, cooking briefly for about 15-20 seconds until aromatic.
3. Sauté Onions: Add finely chopped red onion and cook until golden brown, then reduce heat to low-medium and stir continuously for 5 minutes to develop deeper flavor.
4. Add Garlic and Ginger: Stir in chopped garlic and ginger, frying for about 30 seconds while stirring constantly to prevent sticking and burning.
5. Add Tomato Purée and Spices: Incorporate tomato purée, a splash of water, ground turmeric, salt, and red chilli powder. Fry for approximately 2 minutes, stirring continuously until the mixture thickens and the water reduces.
6. Combine Lentils: Add the cooked lentils to the seasoned tomato mixture, pouring in 150ml of water. Lower heat to low, cover the pan, and simmer for 8-10 minutes, stirring regularly to prevent sticking or burning.
7. Add Kasuri Methi and Final Simmer: Stir in kasuri methi if using, cover again, and cook for an additional 2-3 minutes to allow flavors to meld together fully.
8. Garnish and Serve: Serve the dal with chopped green chilli, fresh coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired. Enjoy alongside warm naan or steamed rice.

Notes

• Soaking the chana daal reduces cooking time and enhances digestibility.
• Adjust the red chilli powder according to your preferred heat level.
• Kasuri methi and chaat masala add authentic flavor but are optional based on availability.
• Stirring frequently during simmering prevents the dal from sticking to the bottom of the pan.
• This dal pairs excellently with naan, roti, or basmati rice for a complete meal.

• Prep Time: 35 mins
• Cook Time: 30 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: Pakistani

Keywords: Lahori dal recipe, Chana dal, Pakistani lentil curry, Spiced lentils, Traditional Pakistani cuisine