Famous Lahori Cholay recipe,Lahori Chana Recipe,Anda Chanay Recipe by Samina Food Story

Here’s a **Famous Lahori Cholay (Anda Chanay) Recipe** — just like you’d find in the bustling streets of Lahore! Let’s recreate that authentic taste at home. 🍲✨

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🌿 **Ingredients:**

✅ **For Boiling Chickpeas:**
- 2 cups white chickpeas (soaked overnight)
- 1 tsp baking soda (for softness)
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 6-7 cups water

✅ **For Gravy (Masala):**
- 1/2 cup oil or ghee
- 2 medium onions (finely sliced)
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes (finely chopped)
- 1 tsp salt (adjust to taste)
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp roasted cumin powder
- 1 tsp black pepper powder
- 1 tsp garam masala
- 1 tbsp yogurt (optional, for extra richness)
- 1 tsp chaat masala

✅ **For Tarka (Tempering):**
- 3-4 tbsp ghee
- 1 tsp cumin seeds
- 2-3 green chilies (slit)
- 1/2 tsp Kashmiri red chili powder

✅ **For Garnish:**
- 2-3 boiled eggs (cut in halves)
- Fresh coriander (finely chopped)
- Julian-cut ginger
- Lemon wedges

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🥘 **Cooking Method:**

⭐ **1. Boiling the Chickpeas:**
1️⃣ Soak chickpeas overnight with a pinch of baking soda.
2️⃣ Rinse and boil chickpeas with salt, turmeric, cumin seeds, and water until tender (about 1-1.5 hours). Drain and set aside, but keep the stock.

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⭐ **2. Preparing the Masala:**
1️⃣ Heat oil or ghee in a pan. Add sliced onions and sauté until golden brown.
2️⃣ Add ginger-garlic paste and fry until aromatic.
3️⃣ Mix in chopped tomatoes, salt, red chili powder, turmeric, coriander powder, and roasted cumin powder. Cook until the oil separates.
4️⃣ Add yogurt (optional) and cook for another 5 minutes for richness.
5️⃣ Stir in boiled chickpeas and 1-2 cups of the reserved stock. Simmer on low heat for 15-20 minutes until the gravy thickens.
6️⃣ Add black pepper powder, garam masala, and chaat masala for a perfect Lahori touch.

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⭐ **3. Tarka (Tempering):**
1️⃣ In a small pan, heat ghee.
2️⃣ Add cumin seeds, green chilies, and Kashmiri red chili powder. Let it sizzle for a few seconds.
3️⃣ Pour the hot tarka over the chickpea gravy and cover immediately to trap the aroma.

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⭐ **4. Garnish & Serve:**
1️⃣ Place boiled egg halves on top of the Lahori Cholay.
2️⃣ Garnish with fresh coriander, julienned ginger, and a squeeze of lemon juice.
3️⃣ Serve hot with naan, paratha, or boiled rice — a true Lahori Anda Chanay experience!

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✨ **Pro Tips:**
- For a darker color, add a tea bag while boiling the chickpeas — just like street vendors do!
- Simmering the chickpeas slowly gives the best flavor — patience is the secret ingredient.
- A final touch of ghee at serving time makes this dish irresistible!

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🔥 Now you’ve got the perfect **Lahori Anda Chanay** ready to impress!
When you try it, I’d love to know how it turned out. Enjoy your cooking adventure! 🍽️✨