Lahori Chanay Recipe - Lahori Cholay Recipe - Chana Chana Masala

Here’s a mouth-watering **Lahori Chanay (Lahori Cholay)** recipe — packed with rich spices and street-style flavor! Let’s get cooking!

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🌟 **Lahori Chanay (Cholay) Recipe** 🌟

🥣 **Ingredients:**

✅ **For Boiling Chickpeas:**
- 2 cups chickpeas (soaked overnight)
- 1 tsp baking soda (for softening)
- 1 tsp salt
- 6-7 cups water

✅ **For Masala:**
- 1/2 cup oil or ghee
- 1 large onion (finely sliced)
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds (zeera)
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder (haldi)
- 1 tsp garam masala
- 1 tsp chaat masala
- 1 tsp black pepper powder
- 1 tbsp roasted cumin & coriander powder (for extra flavor)
- 1 large tomato (finely chopped)
- 1 tbsp yogurt (optional, for richness)
- 1 tsp salt (or to taste)

✅ **For Garnish:**
- 2-3 green chilies (slit)
- Fresh coriander leaves
- Julienned ginger
- Lemon wedges

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🔥 **Step 1: Boiling the Chickpeas**
1. In a large pot, add soaked chickpeas, baking soda, salt, and water.
2. Boil until soft and tender (about 1 hour).
- If using a pressure cooker, cook for 20-25 minutes.
3. Drain and reserve 1 cup of boiled chickpea water for later use.

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🍲 **Step 2: Cooking the Masala**
1. Heat oil or ghee in a heavy-bottomed pan.
2. Add cumin seeds and sliced onions. Sauté until golden brown.
3. Stir in ginger-garlic paste and sauté for 1-2 minutes.
4. Add coriander powder, red chili powder, turmeric, black pepper, and salt.
5. Fry the masala until oil separates.
6. Add chopped tomato and cook until soft and oil releases.
7. Add yogurt (optional) and cook for 2-3 minutes to enhance the richness.

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🥘 **Step 3: Combining Chanay & Masala**
1. Add boiled chickpeas to the masala.
2. Mix well and mash a few chickpeas with the back of your spoon for a thicker gravy.
3. Pour in the reserved boiled chickpea water and cook on low heat for 10-15 minutes until the gravy thickens.
4. Sprinkle garam masala, roasted cumin & coriander powder, and chaat masala.
5. Add green chilies and simmer for 5 more minutes.

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✨ **Step 4: Garnishing & Serving**
- Garnish with fresh coriander, julienned ginger, and lemon wedges.
- Serve hot with naan, puri, or kulcha for that authentic Lahori touch!

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🔥 **Pro Tip:** For that street-style flavor, add a pinch of black salt and a splash of tamarind water before serving.

Would you like to pair this with a crispy halwa puri platter or a spicy achar? Let me know, and we’ll make it a full Lahori breakfast feast! 🌿🥘✨