Lahori Chana Daal Recipe

Introduction

Lahori Chanay ki Daal is a flavorful and comforting lentil dish from Lahore, known for its rich spices and vibrant taste. This recipe combines tender chana daal with aromatic seasonings to create a hearty meal perfect for any day of the week.

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. Then, place it 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 not mushy, adding extra water if needed. Drain any remaining water.
2. Step 2: Warm 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 to release their aroma.
3. Step 3: Add the finely chopped onion and cook until golden brown. Reduce heat to low-medium and stir continuously for 5 minutes to caramelize the onion.
4. Step 4: Stir in the chopped garlic and peeled ginger, frying for about 30 seconds while stirring constantly to prevent sticking.
5. Step 5: Add the tomato purée, a splash of water, ground turmeric, a pinch of salt, and red chilli powder. Fry the mixture for about 2 minutes, stirring frequently until the water evaporates.
6. Step 6: Mix in the cooked lentils and pour in 150ml of water. Lower the heat to low, cover the pan, and simmer for 8–10 minutes, stirring regularly to avoid burning.
7. Step 7: If using, stir in kasuri methi then cover and cook for another 2–3 minutes. Serve the daal garnished with chopped green chilli, coriander, julienned ginger, and a sprinkle of chaat masala if desired.

Tips & Variations

• Soaking the chana daal before cooking reduces cooking time and helps the lentils cook evenly.
• Adjust the chilli powder to suit your spice preference. Kashmiri chilli powder adds vibrant color with mild heat.
• For a richer flavor, substitute ghee with unsalted butter or use all ghee if preferred.
• Serve with steamed rice or warm roti for a complete meal.

Storage

Store leftover daal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the daal has thickened. This dish also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other lentils instead of chana daal?

While chana daal is traditional for this recipe, you can substitute with yellow split peas or toor dal. Cooking times may vary, so adjust accordingly.

Is it necessary to use black cardamom?

Black cardamom adds a smoky depth of flavor but is optional. If unavailable, you can omit it without significantly affecting the dish.

Lahori Chana Daal Recipe

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★★★★★

4.7 from 64 reviews

• Author: Ben
• Total Time: 1 hr 15 mins
• Yield: 4 servings 1x
• Diet: Halal

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Description

Lahori Chanay Ki Daal is a flavorful and comforting Pakistani lentil dish made with chana daal simmered with aromatic spices, tomato purée, and enhanced with a tempering of cumin seeds, ghee, and fresh herbs. This traditional recipe results in a thick, mildly spiced lentil stew perfect for serving alongside flatbreads or rice.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 350g chana daal
• 2 litres water (for cooking lentils)
• 150ml water (for final cooking)

For Tempering and Sauce

• 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)

For Garnish

• 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)

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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 it to a boil over medium heat. Cook for 20 minutes until the lentils are soft but still hold their shape. Add more water if necessary to prevent drying. Drain any excess water.
2. Prepare Tempering: Warm the sunflower oil and ghee in a saucepan over medium heat until melted. Add the cumin seeds and black cardamom and cook briefly for 15-20 seconds to release their aromas.
3. Sauté Onions: Add the finely chopped red onion to the pan and cook until golden brown, then reduce the heat to low-medium and continue stirring for 5 minutes to caramelize the onions gently.
4. Add Garlic and Ginger: Stir in chopped garlic and peeled ginger, frying for about 30 seconds while continuously stirring to prevent sticking or burning.
5. Incorporate Spices and Tomato Purée: Mix in the tomato purée, a splash of water, ground turmeric, salt, and red chilli powder. Cook for about 2 minutes, stirring constantly until the water evaporates and the mixture thickens.
6. Combine Lentils and Simmer: Add the cooked lentils to the saucepan along with 150ml of water. Lower the heat to low, cover, and cook for 8-10 minutes, stirring regularly to prevent sticking or burning at the bottom.
7. Add Kasuri Methi and Final Simmer: Stir in kasuri methi if using, cover again and cook for another 2-3 minutes to infuse flavor.
8. Garnish and Serve: Serve the daal hot, sprinkled with chopped green chilli, coriander leaves, julienned ginger, and a pinch of chaat masala if desired for an extra burst of flavor.

Notes

• Soaking the lentils helps reduce cooking time and improves texture.
• Adjust the amount of chilli powder according to your preferred spice level.
• Kasuri methi adds a distinctive aroma but can be omitted if unavailable.
• Use ghee for a richer flavor or unsalted butter as a substitute.
• This dish pairs well with naan, roti, or steamed basmati rice.

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

Keywords: Lahori daal, chana daal recipe, Pakistani lentils, spiced lentil stew, traditional daal recipe