Print

Lahori Chana Daal (Split Chickpea Lentil Curry) Recipe

Print Recipe

★★★★★

5 from 150 reviews

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/lahori-chana-daal-split-chickpea-lentil-curry-recipe/