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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add Garlic and Ginger: Stir in chopped garlic and peeled ginger, frying for about 30 seconds while continuously stirring to prevent sticking or burning.
- 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.
- 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.
- Add Kasuri Methi and Final Simmer: Stir in kasuri methi if using, cover again and cook for another 2-3 minutes to infuse flavor.
- 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
