Lahori chanay ki daal
Try this version of chanay ki daal for a taste of the street-food stalls of Lahore in Pakistan – black cardamom helps mimic a coal-smoked taste
Chana daal chaat with tamarind & herbs
- Preparation and cooking time
- Prep:
- plus 2 hrs 30 mins
- Easy
- Serves 4-6 (as a side)
Skip to ingredients
Ingredients
- 400g chana daal, washed and soaked for 2 hrs in warm wate
- 2 large handfuls of pomegranate seeds
- 1⁄4 cucumber, cut into small chunks
- 1 green chilli, finely chopped
- 1⁄4 tsp red chilli powder
- 1⁄2 tsp black salt (kalanamak)
- 1⁄2 tsp chaat masala (optional)
- 1⁄2 lemon, juiced, plus wedges to serve
- 2 tbsp tamarind chutney
- 6-8 mint leaves, chopped, plus extra to serve
- 1 tbsp chopped coriander leaves
- 1 tbsp finely chopped dill
Method
- STEP 1
Soak the chana daal in a bowl of warm water for about 2 hrs.
- STEP 2
Drain the daal well, then place in a large bowl with all of the remaining ingredients and season well. Stir well, then chill in the fridge for 30 mins before serving for the best flavour, or eat straightaway. Scatter over some extra mint leaves and serve with lemon wedges for squeezing over.
