Authentic Lahori Chana Dal (Spiced Yellow Split Peas)

Thoroughly wash the chana dal and soak it in water for at least 30 minutes. Transfer the soaked lentils to a large pot, add 2 liters of water, and bring to a boil over medium heat. Cook for about 20 minutes until the lentils are tender but still hold their shape; they should not be mushy. Add more water if necessary during boiling, then drain any excess liquid.

In a separate saucepan, heat the sunflower oil and ghee over medium heat until the ghee has completely melted. Add the whole cumin seeds and the black cardamom pod, frying them for 15-20 seconds until fragrant. Stir in the finely chopped red onion and sauté until it turns a deep golden brown, then reduce the heat to low-medium and continue stirring for another 5 minutes.

Add the finely chopped garlic and minced ginger to the pan. Fry for about 30 seconds, stirring constantly to ensure the aromatics do not stick to the bottom or burn.

Stir in the tomato purée along with a small splash of water, the ground turmeric, a generous pinch of salt, and the red chilli powder. Cook for approximately 2 minutes, stirring frequently, until the water has evaporated and the oil begins to separate from the masala base.