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!
- 16 May 2024
- Cook time 40 min
- Prep time 15 min
- 1 Servings
- 12 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 1200 grams |
| Energy | |
| Calories 870kcal | 35% |
| Protein | |
| Protein 45g | 32% |
| Carbohydrates | |
| Carbohydrates 110g | 32% |
| Fiber 16g | 45% |
| Sugar 20g | 19% |
| Fat | |
| Fat 27g | 32% |
| Saturated 14g | 48% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 180mg | 34% |
| Vitamin B1 1.43mg | 119% |
| Vitamin B2 0.81mg | 62% |
| Vitamin B3 4.35mg | 27% |
| Vitamin B6 1.06mg | 62% |
| Vitamin B9 710ug | 178% |
| Vitamin B12 1.12ug | 47% |
| Vitamin C 13mg | 14% |
| Vitamin E 1.19mg | 8% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 550mg | 43% |
| Copper, Cu 1.26mg | 0% |
| Iron, Fe 12mg | 110% |
| Magnesium, Mg 140mg | 33% |
| Phosphorus, P 730mg | 58% |
| Potassium, K 1630mg | 48% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 2080mg | 139% |
| Zinc, Zn 6mg | 57% |
| Water | |
| Water 1000g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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