Mains

Chana Daal

Name: Chana Daal
Cuisine: Pakistani
Ingredients: Lentils: 1 cup chana daal (split chickpeas); Spices: 1 tsp turmeric powder, 1 tsp red chili powder,; 1 tsp coriander powder, ½ tsp garam masala powder,; salt to taste; Aromatics: 1 medium onion (chopped), 2-3 cloves; garlic (minced), 1-inch piece of ginger (grated); Tomato: 1 medium tomato (chopped); Oil: 2-3 tbsp vegetable or ghee; Water: 3-4 cups; For Tempering: 1 tsp cumin seeds, a pinch of; asafoetida (hing); Garnish: Fresh cilantro, lemon wedges

Ramadan Cookbook

The story

Chana daal, a simple yet nourishing split chickpea curry, is a beloved dish throughout Pakistan and the Indian subcontinent. This humble lentil dish dates back centuries, likely originating in regions where chickpeas were a staple crop. Its affordability, versatility, and nutritious nature made it a popular choice for everyday meals, especially during periods of fasting like Ramadan.

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