Search
The Cook Book
x

Kalay Channay

Home » Written Recipes » Recipes » Breakfast » Kalay Channay
Kalay Channay ccexpress

Serving Details

  • Yield: 4 servings
  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Total Time: 55 minutes

Recipe Description

Kalay Channay is a traditional Pakistani dish made with black chickpeas (kala chana) cooked in a rich and flavorful spice mix. It’s typically enjoyed as a snack or side dish and is often served with naan or rice. This recipe is perfect for those who enjoy a hearty, spicy, and protein-packed meal.

Ingredients

For the Kalay Channay:

  • 1 cup black chickpeas (kala chana), soaked overnight
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies, slit
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish
  • Water as needed

Instructions

Step 1: Prepare the Chickpeas

  • Drain and rinse the soaked black chickpeas.
  • In a pressure cooker, add the chickpeas with 2 cups of water. Cook for 10-15 minutes or until tender. Alternatively, you can cook them in a regular pot, which may take up to 45 minutes.

Step 2: Cook the Base

  • Heat oil in a pot over medium heat. Add chopped onions and sauté until golden brown.
  • Add ginger-garlic paste and green chilies. Cook for 2 minutes until fragrant.
  • Stir in the chopped tomatoes and cook until soft and pulpy.

Step 3: Add Spices

  • Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well to combine the spices.
  • Cook the spices for another 5 minutes, allowing the flavors to meld together.

Step 4: Combine Chickpeas and Base

  • Add the cooked black chickpeas to the pot, mixing them well with the spice base.
  • If needed, add a bit of water to reach your desired consistency (you can keep it thick or make it slightly soupy).

Step 5: Simmer and Garnish

  • Cover and simmer for 10-15 minutes to allow the chickpeas to absorb the flavors of the spices.
  • Sprinkle garam masala and garnish with fresh cilantro.
  • Serve hot with naan or rice.

Nutritional Information (Per Serving)

  • Calories: 230 kcal
  • Protein: 12g
  • Fat: 10g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Sodium: 300mg

FAQs

Can I make Kalay Channay without a pressure cooker?

Yes, you can cook the chickpeas in a regular pot. It will take longer to cook (around 45 minutes) without a pressure cooker.

Can I use canned chickpeas for Kalay Channay?

Freshly cooked chickpeas provide the best flavor and texture, but if you are in a hurry, canned chickpeas can be used. Just rinse them well and reduce cooking time.

Can I make this dish spicier?

Yes, you can adjust the spice levels by adding more green chilies or red chili powder according to your taste.

How can I store leftovers?

Leftover Kalay Channay can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.

You May Like

Latest Recipes

Top 10

Chefs Biography

Cheese Omelet ccexpress

Cheese Omelet

Serving Details Serves: 1 Preparation Time: 5 minutes Cooking Time:

bunny pancake

Healthy Easter Bunny Pancakes | The Cook Book

Put both the flours into a large bowl and whisk them to break up any clumps. Add the egg yolks and a little of the milk to the flour and whisk to a thick paste. Add the remaining milk, a splash at a time, to loosen the batter.

In a separte bowl, whisk the egg whites with an electric whisk until they hold stiff peaks. Gently fold the egg whites into the batter with a spatula, trying to keep as much air in as possible. 

Heat a large non-stick pan over a medium heat. Using a dessert or serving spoon, add a large spoon of batter to the pan in a round, for the bunny body. Add a smaller round for the head, two small ovals for feet, and two long thin pancakes for ears. You should be able to get all the bunny components into the pan, or cook them in batches. 

Flip the pancakes after a minute or two, when the edges are set and the bubbles start to pop on the surface. Flip and cook for another min until golden brown on both sides. 

Put the bunny body in the middle of the plate, position the head, ears and feet just overlapping to look like the back of a bunny. Add a banana slice for the tail, and raisins (if using) for the feet pads. 

Repeat with the remaining batter. Decorate with extra chopped fruit, if you like.

poppy seed buckwheat porridge

Poppy Seed Buckwheat Porridge | The Cook Book

Tip the buckwheat into a bowl. Pour in 250ml cold water, then cover and leave to soak for at least 4 hrs or preferably overnight.

Drain the soaked buckwheat and pulse a few times with the milk in a food processor to create a semi-smooth texture, then pour into a saucepan along with the poppy seeds. Cook over a low heat for 7-10 mins whisking continuously until creamy and thickened.

Put the blueberries in a small saucepan along with the orange juice, zest and cinnamon. Bring to a simmer over a medium heat and cook gently for 5 mins or until the blueberries pop and become saucy. Spoon the porridge into two bowls and top with the blueberry compote.

unicorn toast

Unicorn Toast

In a medium bowl, mix cream cheese and marshmallow fluff until smooth. Divide mixture among 5 small bowls and add a drop of a different food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls

Untitled 2

Simple Baked Apples Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish or coat with non-stick cooking spray and then place apples in a large bowl. In a small bowl, mix sugar, flour, cinnamon, nutmeg and cloves.

Cheese Omelet ccexpress

Cheese Omelet

Serving Details Serves: 1 Preparation Time: 5 minutes Cooking Time:

Panuozzo sandwich 4b19929

Panuozzo Sandwich | The Cook Book

Put the flour in a large bowl, then stir in the yeast and a large pinch of salt. Make a well in the centre, pour in 175ml warm water and the oil and bring together with a wooden spoon to make a soft, fairly wet dough. Turn out onto a lightly floured surface and knead for 5-8 mins until smooth. Divide the dough into four balls and arrange on a floured tray, well spaced apart. Cover with a tea towel and set aside for about 40 mins-1 hr until doubled in size.

Heat the oven to 240C/220C fan/gas 8 and put a baking tray in the oven to heat up. Roll the dough balls out on a floured surface into long baguette sticks about 22-25cm long, place on the hot tray and bake for 10-12 mins until puffed up and golden, then leave to cool. Can be made a few hours ahead of baking.

To assemble, split the bread down one side and neatly layer in the tomato, ham, mozzarella and rocket, if using. Mix the pesto with the olive oil, drizzle over, halve and serve.

Most Popular Recipes