Lahori Chana Recipe: A Flavorful Punjabi Delight
Lahori Chana, also known as Lahori Chickpeas, is a beloved dish from the vibrant city of Lahore, Pakistan. This flavorful and hearty dish is made with chickpeas cooked in a rich, spiced gravy. Perfect as a main course or a side, Lahori Chana combines aromatic spices and wholesome ingredients to create a satisfying meal. Here’s how to make this traditional recipe in your own kitchen.
Ingredients
– **1 cup dried chickpeas** (or 2 cups canned chickpeas)
– **2 large onions**, finely chopped
– **2 large tomatoes**, chopped
– **1/2 cup plain yogurt**
– **3-4 green chilies**, finely chopped (adjust to taste)
– **1 tablespoon ginger-garlic paste**
– **2 teaspoons cumin seeds**
– **2 teaspoons coriander powder**
– **1 teaspoon turmeric powder**
– **1 teaspoon red chili powder** (adjust to taste)
– **1 teaspoon garam masala**
– **1 teaspoon amchur (dried mango powder)**
– **1/2 teaspoon black salt**
– **Salt**, to taste
– **2 tablespoons oil or ghee**
– **Fresh cilantro** (coriander) leaves for garnish
– **Lemon wedges** for serving
– **Fresh ginger slices** for garnish (optional)
Instructions
1. **Prepare the Chickpeas**:
– **If using dried chickpeas**: Soak them in water overnight or for at least 8 hours. Drain and rinse. Cook them in a pressure cooker or pot with enough water and a pinch of salt until tender. This usually takes about 20-25 minutes in a pressure cooker or 1-1.5 hours in a pot.
– **If using canned chickpeas**: Simply drain and rinse them before use.
2. **Cook the Base**:
– Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle.
– Add the finely chopped onions and sauté until golden brown.
– Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
– Add the chopped tomatoes and cook until they break down and release their juices, forming a thick gravy.
3. **Add Spices and Yogurt**:
– Add coriander powder, turmeric powder, red chili powder, and salt to the tomato-onion mixture. Cook for another 2-3 minutes.
– Lower the heat and stir in the plain yogurt. Cook, stirring occasionally, until the oil starts to separate from the masala (spice mixture).
4. **Combine Chickpeas with the Gravy**:
– Add the cooked chickpeas to the pan. Mix well, ensuring the chickpeas are coated with the spice mixture.
– Add enough water to achieve your desired consistency. Simmer the dish for 15-20 minutes, allowing the flavors to meld together. Adjust seasoning as needed.
5. **Finish and Garnish**:
– Stir in garam masala and amchur. Cook for an additional 5 minutes.
– Garnish with freshly chopped cilantro and optional fresh ginger slices.
6. **Serve**:
– Serve the Lahori Chana hot with lemon wedges on the side. It pairs beautifully with steamed rice, naan, or chapati.
Tips for Perfect Lahori Chana
– **Spice Adjustments**: Feel free to adjust the amount of green chilies and red chili powder based on your heat preference.
– **Consistency**: If you prefer a thicker gravy, cook the dish uncovered for a few extra minutes to reduce the sauce.
– **Flavor Enhancements**: For added depth, you can add a pinch of kasuri methi (dried fenugreek leaves) towards the end of cooking.
Conclusion
Lahori Chana is a delightful and aromatic dish that embodies the rich culinary heritage of Lahore. With its blend of spices and hearty chickpeas, it’s a comforting meal that’s sure to please anyone at your table. Whether you’re preparing a special dinner or just looking for a flavorful addition to your meal rotation, this recipe brings a taste of Punjabi tradition to your home. Enjoy the warmth and depth of Lahori Chana, and savor every bite of this classic dish.
