Daal Channa Daig, a staple of Pakistani cuisine, brings the rich flavors of yellow lentils and spices to your table. DesiDaig.com, your premier daig and catering service provider in Lahore and Faisalabad, is here to guide you through the journey of making this delightful dish. Perfect for every occasion, Daal Channa Daig marries traditional cooking with diverse regional flavors, offering a meal that’s as nutritious as it is delicious.
| Weight (Kg) | Servings Range | Price (PKR) |
| 5 Kg | 8 to 11 | 2000 |
| 6 Kg | 12 to 15 | 2300 |
| 7 Kg | 16 to 18 | 2600 |
| 8 Kg | 20 to 25 | 2900 |
| 10 Kg | 30 to 35 | 3500 |
| 12 Kg | 40 to 45 | 4100 |
The base of Daal Channa Daig consists of yellow lentils, known for their creamy texture and nutty flavor. A balance of spices, such as turmeric, cumin, coriander, ginger, tomatoes, garlic, and onion, as well as a dash of salt, may be necessary to bring this dish to life.
The cooking process is elevated with a generous amount of ghee, infusing the daal with a rich aroma and taste.
- 1 cup chana daal (split chickpeas)
- 3 cups water
- 1 medium onion, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, chopped
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil or ghee
General Cooking Method
- Preparation of Daal Channa:
Clean and rinse the channa dal (split chickpeas) thoroughly.
Soak the dal in water for a few hours to soften it before cooking. - Seasoning and Cooking:
In a large pot or daig, heat oil or ghee and add cumin seeds, mustard seeds, and chopped onions for seasoning.
Once the onions are golden brown, add ginger-garlic paste, tomatoes, and spices like turmeric, cumin, coriander, and red chili powder. - Slow Cooking in Daig:
Add the soaked and drained channa dal to the pot, mixing well with the spices.
Pour in water or broth, cover the daig, and let it simmer on low heat until the dal is tender and reaches the desired consistency. Adjust seasoning if necessary before serving.
Punjab Region
- Cooking Method: In Punjab, the traditional slow-cooking method is embraced, allowing the spices to fully permeate the meat.
- Flavor Profile: Punjabi Nihari is known for its bold flavors. The spices are not just a part of the dish; they’re the stars, offering a spicy kick that’s both exciting and satisfying.
- DesiDaig.com’s Twist: We balance the robust Punjabi flavors with our unique blend, ensuring that the spice is powerful but not overwhelming, allowing all the flavors to shine harmoniously.
Kashmir Region
- Cooking Method: Kashmiri Nihari is all about gentle simmering. This method brings out the delicate flavors of the spices, infusing the meat with a subtle yet profound taste.
- Flavor Profile: The flavors of Kashmiri Nihari are subtle and aromatic. The spices are mild, but their impact is significant, offering a soothing aromatic taste.
- DesiDaiDesiDaig.com’s Our chefs enhance the aromatic nature of Kashmiri Nihari by carefully selecting and blending spices that elevate the dish’s dish’s qualities, ensuring a sting and uniquely flavorful Nihari.
Ingredients and Preparation
The base of Daal Channa Daig consists of yellow lentils, known for their creamy texture and nutty flavor. A balance of spices, such as turmeric, cumin, coriander, ginger, tomatoes, garlic, and onion, as well as a dash of salt, may be necessary to bring this dish to life.
The cooking process is elevated with a generous amount of ghee, infusing the daal with a rich aroma and taste.
Cooking Methods
Embracing slow cooking techniques allows the lentils and spices to meld together beautifully, creating layers of flavor. Begin by simmering the lentils till they may be tender, followed with the aid of the artwork of seasoning. The secret lies in how the spices are sautéed in ghee, releasing their full spectrum of flavors before being mixed with the lentils to continue their gentle simmer.
Regional Flavours and Spice Adjustments
Our Daal Channa Daig can be tailored to reflect the diverse tastes of Pakistan. From the robust spices of Punjab to the mild, aromatic flavors of Sindh, the dish can be adjusted to any spice level. We accommodate all palates, so whether or not you choose mild, medium, or warm, you can be sure to have a meal that pleases you.
Serving Ideas and Sizes
Daal Channa Daig shines when served alongside warm naan or steamed rice. For larger gatherings, consider pairing it with biryani, roti, and a variety of vegetable curries. We offer serving sizes to suit any event, from intimate family dinners to large parties, with custom orders available upon request.
Nutritional Facts
Not only is Daal Channa Daig a feast for the senses but it’s also packed with nutritional benefits. It’s a nutritious choice for each meal because it’s high in protein, nutritional fiber, and critical nutrients and minerals.
Marination Variations
To deepen the flavors, consider marinating the lentils overnight with a blend of spices. This no longer most effectively enhances the taste; however, it additionally shortens the cooking time, making it a convenient alternative for busy schedules.
Best Combinations
The versatility of Daal Channa Daig means it pairs wonderfully with a wide range of foods. For a truly memorable meal, serve it with a side salad, yogurt, and pickles, or explore combinations with other traditional dishes.
Conclusion
At DesiDaig.com, we’re passionate about bringing traditional Pakistani dishes to your doorstep. Daal Channa Daig is more than just a meal; it’s a celebration of culture, tradition, and the joy of sharing good food with loved ones. Whether you’re planning a small family dinner or a large celebration, our catering services in Rawalpindi and Islamabad are here to make every occasion special.
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