Spicy Chana Dal

4.50 (4)
⏱ 90 mins 🍽 4 serving(s) 🌶 indian 🏷 Pakistani

This is a traditional Pakistani dish of split yellow lentils, known as chana dal. The lentils are simmered until tender with fresh ginger and turmeric, then seasoned with garam masala. A final tempering of cumin seeds, garlic, and chilli powder fried in oil adds a deep, aromatic flavour. The process takes about 90 minutes to complete, resulting in a richly spiced and comforting lentil curry perfect for sharing.

Spicy Chana Dal

Ingredients

  • 1 1/2 cups split yellow lentils (washed & drained)
  • 5 cups water
  • 1/2 teaspoon ground turmeric (Pisi Haldi)
  • 2 inches fresh ginger (Adrak, unpeeled)
  • 3/4 teaspoon salt
  • 1/4 teaspoon garam masala
  • 3 tablespoons oil
  • 1/2 teaspoon whole cumin seed (Saabut Sufaid Zeera)
  • 2 garlic cloves (Lehsan, peeled & chopped)
  • 1/4 teaspoon red chili powder (Pisi Lal Mirch)

Method

  1. Place the washed lentils into a heavy-based pot with 5 cups of water. Bring the contents to a boil and skim off any foam that forms on the surface. Mix in the turmeric powder and the whole piece of ginger.
  2. Partially cover the pot with its lid, reduce the heat, and allow the lentils to simmer gently for 1 1/2 hours until they become soft.
  3. For the final 30 minutes of cooking, give the lentils a stir every 5 minutes to stop them sticking to the base. Take out the ginger. Stir the salt and garam masala into the cooked lentils.
  4. Pour the oil into a small frying pan and place it over heat. Once the oil is hot, toss in the cumin seeds and chopped garlic.
  5. Fry the garlic and cumin, stirring, until the garlic turns a light golden brown. Sprinkle in the red chilli powder. Take the pan off the heat straight away and pour all the spiced oil into the pot of lentils. Mix everything together thoroughly.

Nutrition (per serving)

Sodium448700 mg

Recipe details

CategoryPakistani
Cuisineindian
Authorroja khan