Name: Lahori chanay ki daal
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -; 1⁄2in piece of ginger, peeled -; 4 tbsp tomato purée -; 1⁄2 tsp ground turmeric -; 1⁄2 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 -; 1⁄2in piece of ginger, peeled and julienned -; 1 tsp chaat masala (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lahori chanay ki daal

1. 350g chana daal -

2. 4 tbsp sunflower oil -

3. 1 tbsp ghee (or unsalted butter) -

4. 1 tsp whole cumin seeds -

5. 1 black cardamom (optional) -

6. 1 red onion, finely chopped -

7. 2 garlic cloves, finely chopped -

8. 1⁄2in piece of ginger, peeled -

9. 4 tbsp tomato purée -

10. 1⁄2 tsp ground turmeric -

11. 1⁄2 red chilli powder or Kashmiri chilli powder -

12. 1 tbsp kasuri methi (dried fenugreek) (optional) -

13. 1 green chilli, finely chopped -

14. small bunch of coriander leaves, chopped -

15. 1⁄2in piece of ginger, peeled and julienned -

16. 1 tsp chaat masala (optional) -

How to cook deliciously - Lahori chanay ki daal

1. Stage

Wash and soak the chana daal for about 30 mins. Tip into a large pan, pour over 2 litres of water and boil over a medium heat for 20 mins, until soft but not falling apart or mushy. Add a little more water if it dries up. Drain any remaining water.

2. Stage

Warm the oil and ghee in a saucepan over a medium heat until melted. Add the cumin seeds and black cardamom, and cook briefly for about 15-20 seconds. Tip in the onion and cook until it turns golden, then lower the heat to low-medium and keep stirring for 5 mins.

3. Stage

Add the garlic and ginger, fry until for about 30 seconds, stirring constantly to avoid sticking.

4. Stage

Add the tomato purée, a splash of water, the turmeric, a good pinch of salt and the red chilli powder. Fry for about 2 mins, stirring, until the water has reduced completely.

5. Stage

Tip in the cooked lentils and pour in 150ml of water. Turn the heat down to low, cover and cook for 8-10 mins, stirring regularly to avoid burning the bottom.

6. Stage

Stir in the kasuri methi if using, then cover and cook for about 2-3 mins more. Serve with the chopped chilli, coriander, julienned ginger and chaat masala scattered over, if you like.