Lahori Chana Daal (Lahori Spiced Chickpea Lentils) Recipe

Introduction

Lahori Chanay ki Daal is a fragrant and hearty lentil dish from Lahore, packed with warm spices and fresh herbs. This comforting meal brings together soft chana daal cooked in a rich tomato and spice sauce, perfect for a satisfying lunch or dinner.

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. Place the lentils in 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 starts to dry out. Drain any excess water and set aside.
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 chopped onion and cook until golden. Reduce the heat to low-medium and continue stirring for 5 minutes to caramelize the onion gently.
4. Step 4: Stir in the garlic and 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 good pinch of salt, and red chilli powder. Cook for about 2 minutes, stirring until the water evaporates completely and the mixture thickens.
6. Step 6: Add the cooked lentils and pour in 150ml of water. Lower the heat, cover, and simmer for 8-10 minutes. Stir regularly to avoid burning on the bottom.
7. Step 7: If using, stir in the kasuri methi, cover again, and cook for another 2-3 minutes.
8. Step 8: Serve hot, sprinkled with chopped green chilli, coriander leaves, julienned ginger, and a dusting of chaat masala if desired.

Tips & Variations

• Soaking the chana daal helps reduce cooking time and improves texture.
• Adjust the red chilli powder according to your spice preference; Kashmiri chilli gives a milder, vibrant flavor.
• For a richer taste, use ghee instead of oil or a mix of both.
• Add a squeeze of lemon juice before serving for a bright, fresh kick.

Storage

Store leftover daal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

While chana daal gives the authentic texture and flavor, you can substitute with other lentils like yellow split peas or red lentils, though cooking times and texture may vary.

Is kasuri methi necessary?

Kasuri methi adds a unique, slightly bitter aroma to the dish but is optional. If unavailable, you can omit it without significantly affecting the overall flavor.

Lahori Chana Daal (Lahori Spiced Chickpea Lentils) Recipe

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★★★★★

4.9 from 87 reviews

Lahori Chanay Ki Daal is a traditional Punjabi lentil dish featuring tender chana daal cooked with aromatic spices and a rich tomato base. This hearty and flavorful recipe combines slow-cooked lentils with cumin seeds, ghee, garlic, ginger, and a hint of chili for a warming and comforting meal that embodies classic Lahori cuisine.

• Author: Daniel
• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Punjabi

Ingredients

Scale 1x2x3x

Lentils

• 350g chana daal
• 2 litres water (for boiling lentils)

Spices & Flavorings

• 1 tsp whole cumin seeds
• 1 black cardamom (optional)
• 1/2 tsp ground turmeric
• 1/2 tsp red chilli powder or Kashmiri chilli powder
• 1 tbsp kasuri methi (dried fenugreek) (optional)
• 1 tsp chaat masala (optional)
• salt to taste

Aromatics & Garnish

• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 inch piece of ginger, peeled and finely chopped
• 1/2 inch piece of ginger, peeled and julienned (for garnish)
• 1 green chilli, finely chopped
• small bunch of coriander leaves, chopped

Oils & Sauces

• 4 tbsp sunflower oil
• 1 tbsp ghee (or unsalted butter)
• 4 tbsp tomato purée

Additional

• 150 ml water (for cooking lentils after adding spices)

Instructions

1. Soak and boil lentils: Wash and soak the chana daal for about 30 minutes. Transfer to a large pan, pour over 2 litres of water, and boil over medium heat for 20 minutes until the lentils are soft but not mushy. Add more water if necessary. Drain any remaining water.
2. Prepare tempering: Warm the sunflower oil and ghee in a saucepan over medium heat until melted. Add cumin seeds and black cardamom and cook briefly for about 15-20 seconds to release aromas.
3. Sauté onions: Add finely chopped red onion and cook until golden brown, then reduce heat to low-medium and stir continuously for 5 minutes to caramelize the onions gradually.
4. Add garlic and ginger: Stir in garlic and finely chopped ginger; fry for about 30 seconds while stirring constantly to prevent sticking or burning.
5. Add tomato purée and spices: Mix in tomato purée, add a splash of water, turmeric, red chilli powder, and a good pinch of salt. Fry the mixture for around 2 minutes until the water evaporates completely and the tomato base thickens.
6. Combine lentils and cook: Add the cooked lentils to the spiced tomato mixture, pour in 150 ml of water, reduce heat to low, cover, and simmer for 8-10 minutes. Stir regularly to prevent the lentils from sticking to the pot’s bottom.
7. Add kasuri methi: If using, stir in the kasuri methi, cover the pan, and cook for an additional 2-3 minutes to infuse the flavors.
8. Garnish and serve: Serve the daal hot with chopped green chilli, coriander leaves, julienned ginger, and sprinkle with chaat masala if desired for extra zest.

Notes

• Soaking the lentils helps reduce cooking time and improves texture.
• Adjust the amount of red chilli powder according to your spice tolerance.
• Kasuri methi adds an authentic flavor but can be omitted if unavailable.
• Serve with naan, roti, or steamed rice for a complete meal.
• For a richer flavor, use ghee instead of sunflower oil entirely.
• Ensure to stir frequently after adding lentils to prevent burning.

Keywords: Lahori daal, chana daal recipe, Punjabi lentils, traditional Pakistani lentils, spicy lentil curry