ISLAMABAD: Come along as we explore the streets of Lahore and discover the classic recipe for Lahori Channay, a beloved dish that’s deeply connected to the city’s food culture. Known for its rich flavors and inviting aroma, Lahori Channay is a favorite among locals and food lovers alike.
It represents the heart of traditional Pakistani cooking and has earned its place as a staple dish in homes and restaurants throughout the region.
Ingredients:
2 cups of chickpeas, 1 large onion, 2 tomatoes, 2-3 green chilies, 4-5 cloves of garlic, 1-inch piece of ginger, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, salt to taste, 2 tablespoons cooking oil, fresh coriander, lemon wedges for serving
Instructions:
- Heat oil in a large pot or pressure cooker over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Stir in minced garlic and grated ginger.
- Add diced tomatoes and chopped green chilies to the pot, and cook until the tomatoes are soft and mushy.
- Now, add coriander powder, red chili powder, turmeric powder, and salt to the mixture. Stir well to combine the spices with the onion-tomato base.
- Add the soaked chickpeas to the pot and mix them thoroughly with the spice mixture.
- Pour enough water to cover the chickpeas and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the Channay simmer until the chickpeas are tender and cooked through.
- Once the Channay are cooked, garnish the Lahori Channay with fresh coriander leaves and serve hot with naan or boiled rice.
