Channay

Channay are an essential part of the famous Lahori Nashta that we all so eagerly love to buy on weekends. And in this time of the year, its a must have to spice up our mornings. Sadly, for people who do not live in Lahore, its hard to find this wonderful dish good enough to do justice to our taste buds. But here we are giving you this secret, secret *whispering* channa recipe so that you can have quality chickpeas full of traditional flavors at your home.

Nano learned this in 1979 from a neighbor while she was living in Sialkot. This is a very special recipe and has never failed to give the mouthwatering flavors she first tasted there

We will be posting the poori recipe later this week. Stay tuned 🙂

Channay

Print Recipe

• CourseMain Course, Main Dish
• CuisineDesi

Servings	Prep Time
3 - 4 People	10 minutes

Cook Time

45 - 60 minutes

Servings Prep Time 3 - 4 People 10 minutes

Cook Time 45 - 60 minutes

Channay Print Recipe CourseMain Course, Main Dish CuisineDesi Servings Prep Time 3 - 4 People 10 minutes Cook Time 45 - 60 minutes Servings Prep Time 3 - 4 People 10 minutes Cook Time 45 - 60 minutes

Ingredients

• 1/2 kg Chick Peas (Kabli Channa)
• 1-1/2 Tablespoon Baking Soda
• 3 - 4 Onions (medium) Finely chopped
• 3 Tablespoon Garlic Cloves roughly crushed / chopped
• 1 Tablespoon Ginger Julian Cut
• 1 Cup Oil
• 2 Tablespoon Red Chilli Powder
• 1 Tablespoon Coriander Roasted and Crushed
• 1 Tablespoon Turmeric Powder
• 1 Tablespoon Cumin Seeds
• 1/4 Cup Coriander leaves (Hara Dhania) Finely chopped
• 3 - 4 Green Chillies Chopped
• 1 Tablespoon Cumin Seeds Roasted and Crushed
• Garam Masala If Desired

Servings: People

Instructions

1. Soak the chickpeas/Channas in water overnight with 1 tablespoon salt
2. Before your preparation, drain these channas and transfer them in a bowl

   
3. Add 1 - 1/2 Tablespoon of baking soda. Mix it in the chickpeas quickly

   
4. Cover them with a cloth immediately so that they are completely covered. Put on a lid as well. This step is very important as gas will be produced and the chickpeas are softened under this gas. The time required for keeping it covered is the time it will take for you to prepare the rest of the curry.

   
5. In one cup oil, fry onions till saute

   
6. Add chopped garlic and fry till golden

   
7. Add cumin seeds, red chilli powder, turmeric, coriander, and add 3 - 4 cups water

   
8. Uncover the chickpeas and quickly add them to the pan

   
9. Adjust the level of water so that it should be an inch above the chickpeas
10. If you are cooking in pressure cooker then close the lid, place pressure weight and cook on medium heat for 15 minutes (total). If you are cooking in a normal pan, then after adding chickpeas, place the lid and cook over very low heat for half an hour or so till they are done. Adjust salt

    
11. Release the pressure, open the lid, sprinkle fresh coriander leaves, ginger, green chilies, and roasted+crushed cumin.

    
12. Cover the lid again and cook on very low heat for 10 - 15 minutes till oil is seperated

    
13. 
14. Serve with pooris. Recipe coming up next

    
15. 

Recipe Notes

Note: If you want to make Murgh Channay (Chicken Channay) then fry your chicken pieces till they are golden and add when you're adding chickpeas to the curry and cook till the flavors are merged in the chicken

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