Lahori chanay ki daal

Try this version of chanay ki daal for a taste of the street-food stalls of Lahore in Pakistan – black cardamom helps mimic a coal-smoked taste

Ingredients

• 350 g 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)

Steps

1. 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. 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. Add the garlic and ginger, fry until for about 30 seconds, stirring constantly to avoid sticking.
4. 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. 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. 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.