Lahori chanay ki daal
- Preparation and cooking time
- plus soaking
- Serves 4
- 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)
- 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.
- 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.
- STEP 3
Add the garlic and ginger, fry until for about 30 seconds, stirring constantly to avoid sticking.
- 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.
- 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.
- 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.