Lahori Chana Daal (Split Chickpea Lentil Curry) Recipe

Introduction

Lahori Chanay Ki Daal is a comforting and flavorful lentil dish from Lahore, known for its rich spices and hearty texture. This recipe combines tender chickpeas with aromatic herbs and spices, creating a perfect meal 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. Place in a large pan, cover 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. Add more water if needed. Drain any remaining water.
2. Step 2: Heat 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 brown. Lower the heat to low-medium and continue stirring for 5 minutes to develop flavor.
4. Step 4: Add the garlic and peeled ginger, frying for about 30 seconds while stirring constantly to prevent sticking.
5. Step 5: Stir in tomato purée, a splash of water, turmeric, a pinch of salt, and red chilli powder. Cook for about 2 minutes, stirring until the water evaporates completely.
6. Step 6: Add the cooked lentils to the pan along with 150ml of water. Reduce the heat to low, cover the pan, and simmer for 8-10 minutes, stirring regularly to avoid burning.
7. Step 7: Stir in kasuri methi if using. Cover and cook for another 2-3 minutes to allow flavors to meld.
8. Step 8: Serve hot, garnished with chopped green chilli, coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired.

Tips & Variations

• Soaking the daal helps reduce cooking time and improves texture.
• For a richer flavor, substitute ghee with unsalted butter or use a mix of both.
• Adjust the chilli powder to suit your heat preference; Kashmiri chilli powder adds color with mild heat.
• If you prefer a smoother texture, gently mash some of the lentils after cooking.
• Serve with warm naan or steamed rice 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 with a splash of water to prevent sticking and maintain its creamy texture. This dish can also be frozen 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 canned chickpeas instead of dried chana daal?

While canned chickpeas can be used, the texture and flavor will differ slightly. If using canned, rinse well and reduce the initial soaking and boiling step; just cook until heated through with the spices.

What if I don’t have kasuri methi?

Kasuri methi adds a distinct earthy aroma, but if unavailable, you can omit it without compromising the overall flavor. Adding a bit of dried fenugreek powder can be a substitute, though use sparingly.

Lahori Chana Daal (Split Chickpea Lentil Curry) Recipe

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Lahori Chanay Ki Daal is a flavorful Pakistani lentil dish made with chana daal, infused with aromatic spices like cumin seeds, black cardamom, and kasuri methi, sautéed with onion, garlic, ginger, and tomato purée. This hearty and comforting dish is known for its rich, mildly spicy taste and is typically garnished with fresh green chili, coriander, and ginger for an extra zing.

• Author: Stella
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Pakistani
• Diet: Halal

Ingredients

Scale 1x2x3x

Dal and Soaking

• 350g chana daal

Cooking Fat and Spices

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

Vegetables and Aromatics

• 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)
• 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 Lentils: Wash and soak the chana daal for about 30 minutes. Transfer to a large pan, add 2 litres of water, and boil over medium heat for 20 minutes until the lentils are soft but still hold their shape, adding more water if needed. Drain any excess water.
2. Prepare the Tempering: Warm the sunflower oil and ghee in a saucepan over medium heat until melted. Add cumin seeds and black cardamom and fry briefly for 15-20 seconds to release their aroma.
3. Sauté Onions: Add the finely chopped red onion to the pan and cook until golden. Reduce heat to low-medium and continue stirring for 5 minutes to lightly caramelize the onions.
4. Add Garlic and Ginger: Stir in the chopped garlic and peeled ginger and fry for about 30 seconds, stirring constantly to prevent burning.
5. Add Tomato Purée and Spices: Mix in the tomato purée, add a splash of water, turmeric, salt, and red chilli powder. Fry for approximately 2 minutes, stirring until the water evaporates and the mixture thickens.
6. Add Cooked Lentils and Simmer: Transfer the cooked lentils to the saucepan and pour in 150ml of water. Lower the heat to low, cover the pan, and simmer for 8-10 minutes, stirring regularly to avoid sticking or burning.
7. Finish with Herb and Spices: Stir in kasuri methi if using, cover again, and cook for another 2-3 minutes to infuse the flavors thoroughly.
8. Garnish and Serve: Serve hot, garnished with the chopped green chili, fresh coriander leaves, julienned ginger, and a sprinkle of chaat masala if desired for added zest.

Notes

• Soaking the chana daal helps to reduce cooking time and improves texture.
• The black cardamom adds a subtle smoky and earthy flavor but can be omitted if unavailable.
• Kasuri methi is optional but adds a distinctive aromatic note associated with traditional Lahori daal.
• Adjust chili powder according to your spice preference to control the heat level.
• This dish pairs wonderfully with plain basmati rice or warm flatbreads like roti or naan.

Keywords: Lahori daal, chana daal recipe, Pakistani lentil curry, traditional daal, spiced lentils, Indian subcontinent cuisine