Lahori Chana Dal (Spiced Pakistani Chickpea Lentils) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
