Name: Slow-cooked chana daal (Topped with daal dust)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 5–6
Cuisine: Pakistani
Ingredients: 1 tsp cumin seeds; 1 cinnamon stick; ½ bunch of coriander (cilantro); 1 garlic clove; 1 tsp red chili powder; 1 tsp garam masala and ‘daal dust’; 150 g/5 oz/1½ cups chana daal; ½ tsp ground turmeric; salt, to taste; 1 tbsp ghee; 5 garlic cloves, sliced; 2 tbsp tamarind sauce; 1 onion, thinly sliced, fried until brown then rested on kitchen paper; 1 tsp chaat masala; 5–6 curry leaves (fresh if possible); 2 long dried red chillies; 2.5-cm/1-inch piece ginger, peeled and cut into julienne

Preparation info

Serves
5–6

Difficulty
Easy
Ready in
40 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

A favourite for festive meals. Chana daal cooks best if soaked overnight and then boiled. Cook until the daal is soft yet still maintains its shape, and dry out all the moisture before tempering.

Ingredients

150 g/5 oz/1½ cups chana daal
1

Asia
Pakistan
Stew
Gluten-free
Vegetarian
Summer

Method

Soak the chana daal in a bowl of water overnight. The next day, drain and put into a large saucepan with the garlic, red chilli powder, turmeric and cinnamon stick. Pour in 350ml/12 fl oz/1½ cups water, or enough to cover the daal and bring to the boil. Cook for 15–20 minutes until the daal is soft. You are looking for a firm and not mushy daal. You may need to top up the water every now and th

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