Pakistani Channa Anda Recipe | A Traditional Chickpeas and Egg Dish👨‍🍳

 

H; 1: Pakistani Channa With Egg😋

H; 2: Introduction:

Pakistani Chickpeas and Egg Dish

Pakistani Channa Anda is a traditional breakfast option that features tender boiled eggs paired with spicy chickpeas, providing a nutritious and flavorful beginning to the day. This dish enjoys widespread popularity in Pakistani homes, celebrated for its straightforward preparation and robust taste. Let us explore this distinctive and refined recipe to enhance your culinary skills.

H;3: Ingredients:

- Chickpeas (Channa) – 2 cups (boiled)

- Eggs – 4 (boiled)

- Onion – 1 medium (finely chopped)

- Tomato – 2 medium (finely chopped)

- Green chilies – 2 (finely chopped)

- Garlic paste – 1 tablespoon

- Ginger paste – 1 tablespoon

- Cumin seeds – 1 teaspoon

- Coriander powder – 1 teaspoon

- Turmeric powder – ½ teaspoon

- Red chili powder – 1 teaspoon (adjust to taste)

- Garam masala – ½ teaspoon

- Salt – to taste

- Oil – 3 tablespoons

- Fresh coriander – for garnish (finely chopped)

- Lemon slices – for serving

H;4: Instructions:

1. Boil the Chickpeas:

   If utilizing dried chickpeas, soak them overnight and then boil until tender. For canned chickpeas, ensure they are drained and rinsed thoroughly.

2. Prepare the Eggs:

   Boil the eggs for 8-10 minutes until fully cooked. Once completed, peel and halve them. Set aside.

3. Cook the Masala:

   In a large skillet, heat oil over medium heat. Add cumin seeds and allow them to crackle. Incorporate the chopped onions and sauté until they achieve a golden brown color. Next, add the garlic and ginger paste, stirring for a minute until aromatic. Introduce the tomatoes and green chilies, cooking until the tomatoes soften and the oil separates from the mixture.

4. Spice it Up:

   Add coriander powder, turmeric, red chili powder, and salt. Combine thoroughly and cook the spices for 2-3 minutes to enhance their flavors.

5. Add Chickpeas:

   Incorporate the boiled chickpeas, ensuring they are well-coated with the spice mixture. Add ½ cup of water and allow it to simmer for 10-15 minutes on low heat, enabling the flavors to blend harmoniously.

6. Add the Eggs:

   Carefully place the boiled egg halves atop the chickpeas. Sprinkle garam masala over the dish and cover the skillet, allowing it to simmer for an additional 5 minutes.

7. Final Touch:

Garnish with freshly chopped coriander leaves and serve while hot alongside naan or paratha. Include lemon slices on the side to enhance the flavor with a zesty touch.

Serving Suggestions:

Pakistani Channa Anda is ideally paired with warm, fluffy naan or crispy paratha for breakfast. It can also be served as a side dish with plain rice or chapati, making it suitable for a hearty lunch or dinner. The combination of spicy chickpeas and creamy eggs provides a fulfilling and nutritious meal.

Conclusion:

This distinctive Channa Anda recipe is not only a delightful blend of flavors but also a significant source of protein and essential nutrients. Its straightforward preparation makes it an excellent choice for busy mornings, while its rich taste ensures it is a family favorite. Whether you aim to impress guests or simply indulge in a nutritious meal, this recipe will consistently meet your expectations.