Lahori Chanay Ki Daal is a popular street food from Lahore, Pakistan, known for its hearty, spicy, and flavorful profile. The dish is made primarily from split chickpeas (chana dal), which are cooked with a variety of aromatic spices, including cumin, coriander, turmeric, and garam masala. Often, it is garnished with fresh coriander leaves, green chilies, and a squeeze of lemon juice to add a zesty freshness.
What makes Lahori Chanay Ki Daal unique is the combination of spices and the slow cooking process, allowing the flavors to meld together perfectly. It's typically served with naan, roti, or rice, making it a fulfilling meal or snack. Street vendors in Lahore serve this dish as a comfort food, especially during the cooler months, offering a warm, nutritious, and delicious option for busy city-goers. It’s often accompanied by a side of fried potatoes or crispy papad, adding extra crunch and texture to the experience.
The dish embodies the rich, vibrant food culture of Lahore, known for its bold flavors and aromatic dishes that have been perfected over generations.
Ingredients:1 cup split chickpeas (chana dal)
4 cups water (for boiling)
2 tablespoons oil or ghee
1 medium onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, chopped (adjust to taste)
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)
Green chilies (for garnish)
1 tablespoon lemon juice (optional)
Instructions:
* Prepare the dal: - Rinse the chana dal under cold water until the water runs clear.
- In a pot, add the rinsed dal and water, and bring it to a boil. Reduce the heat to low and let the dal simmer for about 30-40 minutes, or until it's soft and cooked through but not mushy. If necessary, you can add more water to ensure the dal doesn't dry out while cooking.
* Make the tempering: - In a separate pan, heat oil or ghee over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute until fragrant.
- Add the chopped tomatoes, green chilies, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Cook the mixture until the tomatoes soften and the oil starts to separate from the masala.
* Combine the dal and tempering: - Once the dal is cooked, add the prepared tempering (spice mix) into the pot with the dal. Stir well to combine.
- Let it cook for another 5-10 minutes, allowing the flavors to meld together. Adjust the consistency by adding a little more water if the dal is too thick.
* Final touches: - Once done, sprinkle the garam masala over the dal and stir gently.
- Garnish with fresh coriander leaves and additional chopped green chilies.
* Serve: - Serve hot with naan, roti, or rice. Squeeze some lemon juice on top and enjoy this hearty, flavorful street food!