Chana Chawal recipe
Chana Chawal recipe
Pakistani Chana Chawal is a comforting and nutritious dish made with chickpeas (chana) cooked in a flavourful gravy, served with steaming hot rice (chawal). It's a popular and simple meal, often enjoyed for its rich protein and fibre content. A staple in many Pakistani households.
Pakistani Chana Chawal is a beloved and comforting dish that combines the nutritional benefits of chickpeas with the simplicity of steaming hot rice. This popular meal is made with chickpeas cooked in a flavourful gravy, often seasoned with a blend of spices, and served with perfectly cooked rice. Here's a detailed guide to making authentic Pakistani Chana Chawal at home.
Ingredients:
For the Chana:
- 1 cup chickpeas (kabuli chana or desi chana), soaked overnight and drained
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 medium tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil or ghee
- Fresh coriander leaves for garnish
For the chawal (rice):
- 2 cups basmati rice, soaked for 30 minutes and drained
- 4 cups water
- Salt to taste
- 1 tablespoon oil or ghee
Instructions:
Preparing the Chana:
1. Cook Chickpeas:
In a pressure cooker or a large pot, add the soaked chickpeas and enough water to cover them. Cook until the chickpeas are tender. Drain and set aside.
2. Sauté Onions:
Heat oil or ghee in a large pan over medium heat. Add chopped onions and sauté until they turn golden brown.
3. Add ginger and garlic.
Add minced garlic and grated ginger. Sauté for another minute until the raw smell disappears.
4. Add Tomatoes and Spices:
Add chopped tomatoes, cumin seeds, coriander powder, turmeric powder, red chilli powder, and salt. Mix well and cook until the tomatoes are soft and the oil starts to separate.
5. Combine with Chickpeas
Add the cooked chickpeas to the pan and mix well. Simmer for about 10-15 minutes, allowing the flavours to meld together.
Preparing the Chawal:
1. Cook Rice:
In a large pot, heat oil or ghee over medium heat. Add the soaked and drained rice and sauté for a few minutes.
2. Add Water and Salt:
Add water and salt to taste. Bring to a boil, then reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed.
Serving:
- Serve the flavourful chickpea curry with steaming hot rice. Garnish with fresh coriander leaves.
Tips:
- Soaking Chickpeas:
Soaking chickpeas overnight helps reduce cooking time and makes them easier to digest.
- Adjusting Spice Level:
Customise the amount of red chilli powder and other spices according to your taste preferences.
- Perfect Rice:
Ensure the rice is cooked perfectly by using the right amount of water and cooking it on low heat.
Variations:
- Adding Vegetables:
You can add other vegetables like potatoes, carrots, or spinach to the chickpea curry for added nutrition.
- Spice Level:
Adjust the spice level by adding more or less red chilli powder and other spices.
- Serving Suggestions:
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