Lahori Chana Daal Recipe

Introduction

Lahori Chanay ki Daal is a comforting and flavorful lentil dish from Lahore, known for its rich spices and vibrant taste. This recipe combines tender chickpeas with aromatic spices to create a warming meal perfect for any occasion.

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
• 1⁄2 inch 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
• 1⁄2 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, cover with 2 litres of water, and bring to a boil over medium heat. Cook for 20 minutes until soft but not mushy. Add more water if needed and drain any excess water.
2. Step 2: Heat the sunflower oil and ghee in a saucepan over medium heat until melted. Add the cumin seeds and black cardamom, cooking briefly for 15-20 seconds.
3. Step 3: Add the finely chopped onion to the pan and cook until golden. Reduce the heat to low-medium and stir continuously for 5 minutes to caramelize the onions.
4. Step 4: Stir in the chopped garlic and peeled ginger, frying for about 30 seconds while stirring to prevent sticking.
5. Step 5: Add the tomato purée, a splash of water, ground turmeric, a pinch of 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 sauce along with 150ml of water. Lower the heat, cover, and simmer for 8–10 minutes, stirring regularly to avoid burning.
7. Step 7: If using, sprinkle in the kasuri methi, cover, and cook for an additional 2–3 minutes.
8. Step 8: Serve hot, garnished with finely chopped green chilli, coriander leaves, julienned ginger, and a sprinkling of chaat masala if desired.

Tips & Variations

• Soaking the daal helps to reduce cooking time and improves texture.
• Substitute ghee with unsalted butter or additional oil for a different flavor profile.
• Adjust the amount of red chilli powder to control the heat according to your preference.
• Kasuri methi adds a unique aroma but can be omitted if unavailable.

Storage

Store leftover daal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of water if the daal has thickened. This dish does not freeze well due to its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of chana daal?

Canned chickpeas have a different texture and are softer than dried chana daal, which may affect the final dish. It’s best to use dried chana daal for an authentic texture and flavor.

Is black cardamom necessary for this recipe?

Black cardamom adds a smoky aroma but is optional. If you don’t have it, you can omit it without compromising the overall taste significantly.

Lahori Chana Daal Recipe

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★★★★★

4.5 from 361 reviews

• Author: Noah
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

Lahori Chanay Ki Daal is a traditional Pakistani lentil dish made with chana dal cooked to perfection with spices, tomato purée, and aromatic herbs. This hearty, comforting recipe features a balance of flavors from cumin, garlic, ginger, and optional kasuri methi, typically garnished with fresh coriander, green chilies, and chaat masala for an authentic Lahori touch.

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Ingredients

Scale 1x2x3x

Legumes

• 350g chana daal

Cooking Fats

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

Spices & Aromatics

• 1 tsp whole cumin seeds
• 1 black cardamom (optional)
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1⁄2 inch 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
• 1⁄2 inch piece of ginger, peeled and julienned
• 1 tsp chaat masala (optional)
• Salt to taste

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Instructions

1. Soak and Boil Lentils: Wash and soak the chana daal in water for about 30 minutes to soften. Then place them in a large pan with 2 litres of water and bring to a boil over medium heat. Cook for 20 minutes until the lentils are soft but still hold their shape, adding more water if necessary. Drain any excess water.
2. Prepare the Tempering: In a saucepan, warm the sunflower oil and ghee over medium heat until melted. Add the whole cumin seeds and black cardamom (if using) and sauté briefly for 15-20 seconds to release their flavors.
3. Sauté Onions: Add the finely chopped red onion and cook, stirring frequently, until golden. Reduce the heat to low-medium and continue stirring for an additional 5 minutes to caramelize the onions lightly.
4. Add Garlic and Ginger: Stir in the chopped garlic cloves and peeled ginger, frying for about 30 seconds while constantly stirring to prevent sticking and ensure the aromatics soften without burning.
5. Incorporate Tomato Purée and Spices: Add the tomato purée, a splash of water, ground turmeric, red chilli powder, and a good pinch of salt. Fry this mixture for about 2 minutes, stirring continuously until the water reduces fully and the spices infuse the sauce.
6. Combine Lentils and Simmer: Add the cooked chana daal to the pan with 150ml of water. Lower the heat to a gentle simmer, cover the pan, and cook for 8-10 minutes, stirring regularly to avoid the lentils sticking or burning at the bottom.
7. Finish with Kasuri Methi: Stir in the kasuri methi if using, cover the pan again, and cook for an additional 2-3 minutes to meld the flavors together.
8. Garnish and Serve: Serve the daal hot, garnished with freshly chopped green chilies, coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired for an extra burst of flavor.

Notes

• Soaking the chana daal before cooking helps reduce cooking time and results in a softer texture.
• If you prefer a thinner consistency, add more water during simmering as needed.
• Kasuri methi and chaat masala are optional, but they add traditional flavor notes essential for authentic taste.
• This dish pairs wonderfully with steamed rice or flatbread like roti or naan.
• Adjust the level of chili according to your spice tolerance.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Pakistani

Keywords: Lahori chana daal, Pakistani lentil recipe, chana dal curry, traditional Lahori daal, vegetarian Pakistani dish