PAKISTANI DAAL CHANNA

 

Daal Chana (Split Chickpea Curry)

Ingredients:

- For the lentils:

  - 1 cup chana dal (split chickpeas), rinsed and soaked for 1-2 hours

  - 4 cups water

  - 1/2 teaspoon turmeric powder

  - 1/2 teaspoon salt

- For the curry:

  - 2 tablespoons vegetable oil or ghee

  - 1 medium onion, finely chopped

  - 2 medium tomatoes, chopped

  - 3 cloves garlic, minced

  - 1-inch piece of ginger, minced

  - 2 green chilies, slit lengthwise (optional)

  - 1 teaspoon cumin seeds

  - 1 teaspoon coriander powder

  - 1/2 teaspoon cumin powder

  - 1/2 teaspoon red chili powder (adjust to taste)

  - 1/2 teaspoon garam masala

  - Salt to taste

  - Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. Cook the lentils:

   - Drain the soaked chana dal and place it in a large pot with 4 cups of water. Add the turmeric powder and salt.

   - Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the lentils are tender but not mushy. Skim off any foam that forms on the surface.

   - Once cooked, set the lentils aside. You can also use a pressure cooker to cook the lentils more quickly, following the manufacturer's instructions.

2. Prepare the curry base:

   - In a large pot or deep skillet, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

   - Add the chopped onions and sauté until they turn golden brown.

   - Add the minced garlic, ginger, and green chilies (if using). Sauté for another 2-3 minutes until fragrant.

3. Add the spices and tomatoes:

   - Add the coriander powder, cumin powder, and red chili powder to the pot. Stir well to combine with the onion mixture.

   - Add the chopped tomatoes and cook until they soften and break down, forming a thick sauce.

4. Combine lentils and curry base:

   - Add the cooked chana dal to the pot with the tomato mixture. Stir well to combine.

   - Add enough water to reach your desired consistency (usually about 1-2 cups). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld together.

5. Finish the curry:

   - Stir in the garam masala and adjust the seasoning with salt if needed.

   - Let the curry simmer for another 2-3 minutes.

6. Garnish and serve:

   - Garnish the Daal Chana with fresh cilantro leaves.

   - Serve hot with steamed basmati rice or naan.