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Chikar chanay | چکر چنے |चक्र चाने | Foodie Ustad
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Ingredients: Chikar chanay
250grm white chanay
2 tbspn masoor i dall
2 tbspn imli ka pani
1 tbspn Ginger&Garlic paste
2 medium onion paste
2 tamtoo paste
Chikar Cholay is a popular Pakistani dish consisting of spicy chickpeas (cholay) cooked with a variety of aromatic spices. It's often served as a hearty breakfast or brunch dish alongside fried bread (bhatura) or puris. Here's a basic recipe to make Chikar Cholay:

Ingredients:

2 cups dried chickpeas, soaked overnight and drained
2 onions, finely chopped
3 tomatoes, finely chopped
2-3 green chilies, slit lengthwise
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
Fresh cilantro leaves for garnish
Lemon wedges for serving
Cooking oil

Instructions:

Heat some oil in a large pot or pressure cooker. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and sauté until the raw smell disappears.
Add chopped tomatoes and green chilies. Cook until tomatoes turn soft and mushy.
Add coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for a couple of minutes.
Add soaked and drained chickpeas to the pot. Stir to coat them with the spice mixture.
Pour enough water to cover the chickpeas, about 4-5 cups. Bring it to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer until the chickpeas are tender. If using a pressure cooker, cook for about 15-20 minutes after the first whistle.
Once the chickpeas are cooked and the gravy has thickened, sprinkle garam masala and garnish with fresh cilantro leaves.
Serve hot with bhatura, puri, or any bread of your choice. Accompany with lemon wedges for squeezing over the Chikar Cholay for an extra burst of flavor.

Feel free to adjust the spices according to your taste preferences. Enjoy your homemade Chikar Cholay!

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