Anda Chana is a classic, soul-warming breakfast dish straight from the streets of Lahore, Pakistan. This hearty combination of spicy chickpeas (chana/chole) and perfectly boiled eggs is a local favorite, usually served piping hot with fresh naan, paratha, or puri — making it the ultimate morning fuel!
Many people think the rich, restaurant-style taste and melt-in-your-mouth texture of authentic Lahori Anda Chana can only be found at famous street-side dhabas.
But here’s the good news: that’s just a myth! With a simple, tried-and-true recipe, you can easily recreate that same delicious magic right in your own kitchen.
The best part? It’s surprisingly quick and straightforward. Once your chickpeas are prepped, the entire cooking process takes only about 18–20 minutes.
Quick Tip for Perfect Texture
For the softest, most tender chickpeas (just like the dhabas make), soak the dried chickpeas overnight in water with ½ tbsp of baking soda. This simple step works wonders — it helps break down the chickpeas so they become melt-in-your-mouth soft after cooking.
Whether you’re craving a cozy weekend breakfast or want to impress your family with real Lahori flavors, this easy Anda Chana recipe delivers all the taste of Lahore’s streets without leaving home. Give it a try — one bite, and you’ll see why it’s loved by everyone!
Follow Easy Pakistani Food Recipe, serve with hot naan and enjoy with your family.
Also Check: Channa Masala
Easy Anda Chana Recipe
Prep time: 24 hours
Cook time: 8 mins
Total time: 24 hours 8 mins
Serves: 4
Ingredients
- Channe (chickpeas) 250gm
- Baking soda 1 tbsp
- Ghee/oil ½ cup
- Cloves 2-3
- Cinnamon sticks 2
- Ginger garlic paste 1 tsp
- Salt to taste
- Turmeric 1 pinch
- Red chili powder 1/2 tsp
- Black pepper powder ½ tsp
- Masoor lentil (pink lentil) 3-4 tbsp
- Boiled eggs 4
Instructions
- Soak channe (chick peas) in water with ½ tbsp baking soda. Cover and leave overnight.
- In the morning drain the water. Again add water (almost 2 glasses water) and remaining baking soda in chick peas and keep aside for 1 hour.
- Heat ghee/oil in pressure cooker, sizzle cloves and cinnamon sticks.
- Add ginger garlic paste and sauté until an aroma rise.
- Now add salt, turmeric, red chili powder, black pepper powder and chane (chick peas) along same soda water.
- Add masoor lentil (pink lentil). Cover lid of pressure cooker and keep on weight for 5 minutes.
- Open the lid; mash a few chick peas with spoon. Adjust consistency of channe and gravy.
- Dish out in bowl, add boiled eggs and serve with naan.
Also Read our Best Stovetop Pressure Cooker
