Lahori Chana Dal (Spiced Pakistani Chickpea Lentils) Recipe

Introduction

Lahori chanay ki daal is a comforting and flavorful lentil dish from Lahore, combining tender chickpeas with aromatic spices and a rich tomato base. It’s perfect for a hearty meal that’s both nourishing and satisfying.

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

Tips & Variations

• Soaking chana daal helps reduce cooking time and ensures even cooking.
• If you prefer a richer flavor, use ghee instead of sunflower oil.
• Add a squeeze of lemon juice just before serving for a fresh, tangy twist.
• For extra heat, increase the amount of red or green chilli according to taste.
• Kasuri methi adds a lovely aroma but can be omitted if unavailable.

Storage

Store the daal 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 it has thickened too much. This dish also freezes well for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried chana daal?

While dried chana daal gives the best texture and flavor, canned chickpeas can be used in a pinch. Reduce cooking time since canned beans are already cooked, and adjust water accordingly.

What can I serve with Lahori chanay ki daal?

This dish pairs wonderfully with steamed basmati rice, warm naan bread, or chapati. It also goes well with a side of fresh salad or pickles for added contrast.

Lahori Chana Dal (Spiced Pakistani Chickpea Lentils) Recipe

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4.4 from 78 reviews

Lahori Chanay Ki Daal is a flavorful Pakistani lentil dish made with chana dal simmered in aromatic spices, tomato purée, and finished with fresh herbs for a comforting and hearty meal.

• Author: Cleo
• Prep Time: 40 mins
• Cook Time: 30 mins
• Total Time: 1 hour 10 mins
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Pakistani
• Diet: Halal

Ingredients

Scale 1x2x3x

Main 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. Soaking and Boiling the Lentils: Wash and soak the chana daal for about 30 minutes. Transfer to a large pan, add 2 liters of water, and bring to a boil over medium heat. Cook for 20 minutes until the lentils are soft but not mushy, adding more water if needed. Drain any excess water.
2. Heating Spices and Aromatics: Warm the sunflower oil and ghee in a saucepan over medium heat until melted. Add cumin seeds and black cardamom, cooking briefly for 15-20 seconds to release flavors.
3. Sautéing Onions: Add the finely chopped red onion to the oil and cook until golden. Reduce the heat to low-medium and stir continuously for about 5 minutes to develop sweetness.
4. Adding Garlic and Ginger: Stir in the chopped garlic and peeled ginger, frying for about 30 seconds while stirring constantly to prevent sticking and ensure even cooking.
5. Incorporating Tomato and Spices: Add tomato purée, a splash of water, ground turmeric, salt, and red chili powder. Cook for about 2 minutes, stirring until the water evaporates and the mixture thickens.
6. Combining Lentils and Simmering: Add the cooked lentils to the pan, pour in 150ml of water, lower heat to low, cover, and simmer for 8-10 minutes. Stir regularly to avoid burning on the bottom.
7. Final Flavoring and Serving: Stir in kasuri methi if using, cover, and cook for an additional 2-3 minutes. Serve garnished with chopped green chili, coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired.

Notes

• Soaking the chana daal helps reduce cooking time and improves texture.
• If you prefer a spicier dish, increase the quantity of red or green chili as per taste.
• Kasuri methi adds a distinct flavor but is optional if unavailable.
• Ensure to stir regularly during simmering to prevent lentils from sticking and burning.
• Serve hot with basmati rice or warm flatbreads for a complete meal.

Keywords: Lahori chanay ki daal, Pakistani lentils, chana dal recipe, spicy lentils, chana dal stew, traditional Pakistani daal, vegetarian Pakistani recipe