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Anda Chana Salan

Recipe Contributed by Made Easy Community Member : Noushaba Shafique

Meal type: lunch
  • 00-10 min
  • 15-30 min
  • 5
Recipe Cusine:

Pakistani

Ingredients:

  • 1 ½ cup Chickpeas (soaked overnight)
  • 1 cube chicken Stok
  • 1 tsp National Salt
  • 1 tsp National Black Pepper Powder
  • Water as required
  • 1/4 cup Oil
  • 1/2 cup Onion (puree)
  • 1 cup Tomato (puree)
  • 1 & ½ tsp Ginger garlic paste
  • ½ tbsp National Red Chilli Powder
  • 1 tsp National Turmeric Powder
  • Masoor daal 1 cup (blended)
  • 1 & ½ tsp National Coriander Powder
  • National Salt to taste
  • 1 tsp National Cumin powder
  • ½ tsp National Garam Masala Powder
  • 1 tsp fenugreek leaves (dried)
  • 5 Eggs (boiled)
  • Fresh coriander (chopped) for garnish

Directions

Directions:
  • In a pot add chickpeas, salt, black pepper powder and water, mix well and bring it to boil, cover and cook on a medium flame for 30 minutes or until tender.
  • In another pot, add ghee and let it melt. Add onion, tomato, ginger garlic paste and mix well, cover & cook on low Add red chili powder, turmeric powder, coriander seeds, salt, nutmeg powder, mace powder, cumin powder, fennel seeds, mix well and cook for 2-3 minutes.
  • Add boiled and blended masoor daal, mix well and cook for 5 minutes.
  • Add cooked chickpeas and mix well.
  • Add chicken Stok cube, 2 cups of water, mix well and bring it to boil, cover and cook on low flame for 15 minutes.
  • Add Kashmiri red chili powder, black pepper powder, garam masala powder, dried fenugreek leaves, mix well and cook for 2-3 minutes.
  • Add boiled eggs, fresh coriander, cover and simmer on low flame for 4-5 minutes.
  • Garnish with fresh coriander & serve!
  • Preparation time: 15 minutes
  • Cooking time: 35-40 minutes