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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
