Lahori Chanay

Lahori Chana Recipe

Ingredients:

For Boiling Chickpeas:

• 2 cups dried chickpeas (soaked overnight)
• 1 tsp baking soda
• Water (for boiling)
• 1 tsp salt

For Masala:

• 3 tbsp oil or ghee
• 2 medium onions, finely chopped
• 2 medium tomatoes, chopped
• 2-3 green chilies, chopped
• 1 tbsp ginger-garlic paste
• 1 tbsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp black pepper powder
• 1 tbsp chaat masala
• Salt to taste
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1-2 black cardamoms
• 2 bay leaves
• 1 cinnamon stick

For Garnishing:

• Fresh coriander leaves, chopped
• Ginger slices
• Green chilies, sliced
• Lemon wedges

Instructions:

1. Boiling the Chickpeas:

• Soak the chickpeas overnight in water.
• Drain the water and rinse the chickpeas.
• In a large pot, add the soaked chickpeas, baking soda, salt, and enough water to cover the chickpeas.
• Boil until the chickpeas are tender but not mushy. Drain and set aside.

1. Preparing the Masala:

• Heat oil or ghee in a large pot over medium heat.
• Add cumin seeds and let them splutter.
• Add the bay leaves, black cardamoms, and cinnamon stick. Sauté for a minute until aromatic.
• Add the chopped onions and cook until golden brown.
• Add the ginger-garlic paste and sauté until the raw smell goes away.
• Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate.
• Add coriander powder, red chili powder, turmeric powder, garam masala, black pepper powder, chaat masala, and salt. Cook for a few minutes until the masala is well combined and fragrant.

1. Cooking the Chickpeas:

• Add the boiled chickpeas to the masala mixture and mix well.
• Add a little water if needed to get the desired consistency.
• Cover the pot and let it simmer on low heat for about 15-20 minutes, allowing the flavors to blend.

1. Finishing Touch:

• Add crushed dried fenugreek leaves (kasuri methi) and mix well.
• Garnish with chopped coriander leaves, ginger slices, and green chilies.

1. Serving:

• Serve hot with naan, poori, or rice.
• Squeeze fresh lemon juice over the dish before eating for added tanginess.

Enjoy your authentic Lahori Chanay!