Lahori chanay ki daal

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 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. Step 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. Step 3

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