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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/lahori-chana-daal-lahori-spiced-chickpea-lentils-recipe/