Pakistani daal channa with butter and spices
Discover the rich and flavorful world of Pakistani cuisine with our Daal Channa recipe, featuring tender lentils cooked in a blend of aromatic spices, butter, and fragrant garlic. Garnished with fresh coriander leaves and a hint of creamy dried milk, this dish is a comforting and delicious delight perfect for any meal. Ready to transform your dinner table with authentic flavors? Try our Pakistani Daal Channa today!
Cook time 40 min
Prep time 15 min
Ingredients:
3/4 cup lentils4 cups water
3 garlic cloves
3/4 tsp salt
1 tsp coriander leaves
1/2 tsp red pepper (spice)
1/4 tsp turmeric powder
2 tbsp salted butter
1/4 onion
1 tsp ground cumin
1/8 cup dried milk
1 tsp coriander leaves
Pakistani daal channa is a hearty and flavorful lentil dish that is a staple in Pakistani cuisine. With its rich blend of butter, spices, and aromatic herbs, it's a comforting meal that's both nutritious and delicious. This recipe provides a balanced meal with lentils cooked to perfection, enhanced by a symphony of spices, making it wonderfully flavorful and aromatic.
Instructions:
- Rinse the lentils thoroughly under cold water until the water runs clear. This helps to remove any dirt and excess starch.
- In a medium-sized pot, combine the rinsed lentils and 4 cups of water.
- Add the garlic cloves and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are soft and cooked through.
- In the meantime, gather the salt, chopped coriander leaves, red pepper, and turmeric powder.
- Once the lentils are cooked, add salt, chopped coriander leaves, red pepper, and turmeric powder to the pot.
- Stir well to ensure the spices are evenly distributed.
- In a separate pan, melt the butter over medium heat.
- Add the finely chopped onion and cook until it becomes translucent and begins to brown slightly.
- Stir in the ground cumin and sauté for another 1-2 minutes until fragrant.
- Pour the sautéed onion and cumin mixture into the pot with the lentil mixture.
- Add the dried milk, stirring well to incorporate it into the daal.
- Allow the mixture to simmer for another 10-15 minutes, letting the flavors meld together.
- Taste the daal and adjust the seasoning if necessary, adding more salt or spices as desired.
- Once done, remove the pot from the heat.
- Garnish the daal with the additional chopped coriander leaves.
- Serve the Pakistani Daal Channa hot with rice, naan, or your favorite bread.
Tips:
- Rinse Lentils Thoroughly: Make sure to rinse the lentils thoroughly under running water to remove any impurities or excess starch before cooking.
- Use Fresh Spices: Using fresh spices can greatly enhance the flavor of your daal. If possible, opt for whole spices and grind them yourself for the best results.
- Simmer Slowly: Allow the daal to cook slowly on a low heat. This not only ensures the lentils are cooked evenly but also helps in developing a deeper, richer flavor.
- Adjust Spice Levels: Feel free to adjust the amount of red pepper and other spices according to your heat tolerance. You can always add more if you prefer a spicier dish.
- Finish with Fresh Herbs: Add fresh coriander leaves towards the end of cooking to retain their vibrant flavor and bright green color.
- Lemon Juice for Brightness: A squeeze of fresh lemon juice just before serving can enhance the flavors and add a nice tangy brightness to the dish.
This Pakistani daal channa with butter and spices is a delightful and comforting dish that is sure to please your palate. It's not only delicious but also nutritious, making it a perfect addition to your regular meal rotation. Served with naan or rice, this daal channa makes for a wholesome meal that you'll want to make again and again.
Nutrition per serving
1 ServingsCalories 870kcal
Protein 45g
Carbohydrates 110g
Fiber 16g
Sugar 20g
Fat 27g
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