Lahori Chana Daal Recipe

Introduction

Lahori Chanay ki Daal is a flavorful Pakistani lentil dish made with chickpeas and a blend of aromatic spices. It’s hearty, comforting, and perfect as a main or side dish anytime you crave rich, spiced lentils. With a balance of tangy tomato and warming spices, this recipe is sure to become a favorite.

Ingredients

• 350g chana daal (chickpeas)
• 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. Drain and transfer to a large pan. Pour over 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. Add a little more water if needed. Drain any excess 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 until fragrant.
3. Step 3: Add the finely chopped onion and cook until golden. Reduce heat to low-medium and stir continuously for 5 minutes to deepen the flavor.
4. Step 4: Stir in the garlic and peeled ginger. Fry for about 30 seconds, stirring constantly to prevent sticking.
5. Step 5: Add the tomato purée, a splash of water, ground turmeric, a good pinch of salt, and red chilli powder. Cook for 2 minutes, stirring, until the water has evaporated.
6. Step 6: Add the cooked lentils to the pan along with 150ml water. Reduce heat to low, cover, and simmer for 8-10 minutes, stirring regularly to avoid burning.
7. Step 7: Stir in kasuri methi if using, then cover and cook for another 2-3 minutes.
8. Step 8: Serve hot, garnished with the chopped green chilli, coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired.

Tips & Variations

• Soaking the lentils helps reduce cooking time and improves texture.
• If you prefer a creamier daal, mash a portion of the cooked lentils before adding them back to the pan.
• Adjust the amount of green and red chillies to control the heat level.
• For a richer flavor, substitute ghee with butter or add a dollop of yogurt when serving.

Storage

Store leftover daal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried chana daal?

Yes, you can use canned chickpeas. Drain and rinse them well, then reduce the initial cooking time since canned chickpeas are already cooked. Adjust seasoning and liquid as needed.

What can I serve with Lahori Chanay ki Daal?

This daal pairs wonderfully with steamed basmati rice, naan bread, or roti. It also works well alongside vegetable curries or grilled meats for a complete meal.

Lahori Chana Daal Recipe

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4.5 from 134 reviews

Lahori chanay ki daal is a traditional Pakistani lentil dish made with chana daal (split chickpeas), cooked to creamy perfection and infused with aromatic spices, tomato purée, and a blend of fresh herbs. It’s a comforting, flavorful dal ideal for serving with rice or flatbreads.

• Author: Lena
• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Pakistani
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dal

• 350g chana daal (split chickpeas)
• 2 litres water for boiling
• 150ml water (added later)

Tempering and Sauce

• 4 tbsp sunflower oil
• 1 tbsp ghee (or unsalted butter)
• 1 tsp whole cumin seeds
• 1 black cardamom pod (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)

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

1. Soak and cook the dal: Wash and soak the chana daal in water for about 30 minutes. Then transfer it to a large pan, pour in 2 litres of water, and boil over medium heat for 20 minutes until the lentils are soft but still hold their shape. Add water as needed to prevent drying. Drain any remaining water afterward.
2. Prepare the tempering: In a saucepan, warm the sunflower oil and ghee over medium heat until melted. Add the cumin seeds and black cardamom pod, cooking briefly for 15-20 seconds to release the flavors.
3. Sauté the onion: Add the finely chopped red onion to the pan and cook until it turns golden. Reduce the heat to low-medium and continue stirring for about 5 minutes to fully caramelize the onions.
4. Add garlic and ginger: Mix in the finely chopped garlic and peeled ginger, frying for approximately 30 seconds while stirring constantly to prevent sticking.
5. Add spices and tomato purée: Stir in 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 continuously until the water has evaporated.
6. Combine dal with tempering: 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 avoid burning at the bottom.
7. Add kasuri methi and finish cooking: Stir in the dried fenugreek leaves if using, then cover and cook for an additional 2-3 minutes to let the flavors meld.
8. Garnish and serve: Serve the dal topped with finely chopped green chilli, chopped coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired.

Notes

• Soaking the chana daal helps reduce the cooking time and improves texture.
• If you prefer a spicier dal, adjust the red chilli powder and green chilli garnish accordingly.
• Kasuri methi and chaat masala add authentic flavor but can be omitted if unavailable.
• This dal pairs excellently with basmati rice or warm flatbreads like roti or naan.
• Black cardamom provides a subtle smoky aroma but can be skipped if not on hand.

Keywords: Lahori dal, chana daal recipe, Pakistani lentil curry, vegetarian dal, spiced chickpea dal