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Breakfast Chole Chawal

Rice 332
Breakfast Chole Chawal Breakfast Chole Chawal Breakfast Chole Chawal
  • Serves: 3 People
  • Prep Time: 30 minutes
  • Cooking: 40 minutes
  • Calories: 438
  • Difficulty: easy
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Chawal channay is part of a breakfast menu in Pakistan. It is a very famous Lahori breakfast food where chickpeas coked in a delicious and flavorful gravy. This recipe is a classic street style chole chawal recipe, I hope you will enjoy it.

Ingredients

Directions

  1. Wash safaid channa, add a pinch of baking soda (Meetha soda) in the water and soak the channa over night or for 8 hours.
  2. After soaking time add sabut dhanya, dal masoor and salt in the channa and let these boil until fully tender.
  3. When channas are fully cooked drain the water and save it for later use.
  4. In a pan add sabaz mirchain. piyaz, Lahsan adrak, aalo and tamatar and add enough water so that all these things should be boiled.
  5. After boiling add these vegetables into grinder and make a paste of these.
  6. Now in another pan add ghee and let it heat on medium flame.
  7. Now add the prepared paste and fry for 3-4 minutes.
  8. Now add safaid zeera, kuti hoi lal mirch, dhanya powder, lal mirch powder, namak, qasoori methi and fry for 1 minutes.
  9. Now add boiled channa in this gravy and fry on medium to high flame for 2-3 minutes.
  10. Low the flame and add slightly beaten dahi, tatri, kala namak, amchoor powder, garam masala and mix it. Let it cook for 1 minute on slow flame.
  11. Now again put the flame on medium and add 1 glass of water in the gravy that we put aside after boiling channa.
  12. Now add meetha soda in the channa gravy and fry it till oil start to separate from gravy.
  13. Turn off the flame, sprinkle kali mirch powder, give a gentle mix and put the prepared channa aside.
  14. ____________________For Chawal____________________
  15. In a pan add cooking oil and put it on medium flame.
  16. add piyaz in it and fry it till golden brown.
  17. Then add sabut garam masala and fry for a minute.
  18. Now add water in the pan, cover it and let the water boil.
  19. When water starts to boil add namak in it and then add rice.
  20. When about an inch of water remains in the pan cover it, slow the flame and let the rice steam cook for 15 minutes.
  21. After the time take off the cover and your rice are ready.
  22. For serving take rice in a plate, pour channa gravy on it and sprinkle some sliced onion, tomato and raita.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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