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!

  • 21 Jan 2025
  • Cook time 40 min
  • Prep time 15 min
  • 1 Servings
  • 12 Ingredients

Pakistani daal channa with butter and spices

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:

3/4 cup lentils
140g
4 cups water
950g
3 garlic cloves
9g
3/4 tsp salt
4.50g
1 tsp coriander leaves
1g
1/2 tsp red pepper (spice)
0.90g
1/4 tsp turmeric powder
0.55g
2 tbsp salted butter
27g
1/4 onion
27g
1 tsp ground cumin
3g
1/8 cup dried milk
30g
1 tsp coriander leaves
1g

Instructions:

1. Rinse Lentils:
- Rinse the lentils thoroughly under cold water until the water runs clear. This helps to remove any dirt and excess starch.
2. Cook Lentils:
- 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.
3. Prepare Spices:
- In the meantime, gather the salt, chopped coriander leaves, red pepper, and turmeric powder.
4. Add Spices to Lentils:
- 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.
5. Sauté Onions and Cumin:
- 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.
6. Combine Ingredients:
- 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.
7. Simmer and Adjust Seasoning:
- 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.
8. Garnish:
- Once done, remove the pot from the heat.
- Garnish the daal with the additional chopped coriander leaves.
9. Serve:
- 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 Size1200 grams
Energy
Calories 870kcal44%
Protein
Protein 45g32%
Carbohydrates
Carbohydrates 110g32%
Fiber 16g45%
Sugar 20g19%
Fat
Fat 27g32%
Saturated 14g48%
Cholesterol 90mg-
Vitamins
Vitamin A 260ug29%
Choline 180mg34%
Vitamin B1 1.43mg119%
Vitamin B2 0.81mg62%
Vitamin B3 4.35mg27%
Vitamin B6 1.06mg62%
Vitamin B9 710ug178%
Vitamin B12 1.12ug47%
Vitamin C 13mg14%
Vitamin E 1.19mg8%
Vitamin K 16ug14%
Minerals
Calcium, Ca 550mg43%
Copper, Cu 1.26mg140%
Iron, Fe 12mg110%
Magnesium, Mg 140mg33%
Phosphorus, P 730mg58%
Potassium, K 1630mg48%
Selenium, Se 7ug13%
Sodium, Na 2080mg139%
Zinc, Zn 6mg57%
Water
Water 1000g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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