Lahori chanay ki daal

• chana daal↗350g g
• sunflower oil↗4 tbsp tbsp
• ghee↗1 tbsp tbsp

  (or unsalted butter)

• cumin seeds↗1 tsp whole tsp

  whole

• black cardamom↗1

  (optional)

• red onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• ginger↗1⁄2in piece of

  peeled

• tomato purée↗4 tbsp tbsp
• ground turmeric↗1⁄2 tsp tsp
• red chilli powder↗1⁄2 tsp

  or Kashmiri chilli powder

• kasuri methi1 tbsp tbsp

  (dried fenugreek) (optional)

• green chilli↗1

  finely chopped

• coriander leaves↗small bunch of

  chopped

• ginger↗1⁄2in piece of

  peeled and julienned

• chaat masala↗1 tsp

  (optional)

Step-by-step instructions

1. 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. 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. 3

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

4. 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. 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. 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.