Lahori Anda Cholay

Ingredients

• 6 Desi eggs, boiled and peeled
• 2 cups chickpeas, soaked overnight and boiled
• 2 onions, finely chopped
• 3 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 tsp cholay masala
• 1 tsp red chilli powder
• 1 tsp haldi (turmeric)
• 1 tsp garam masala
• 3 tbsp oil
• 2 tbsp imli (tamarind) pulp
• 2 green chillies, chopped
• Fresh coriander, chopped
• Lemon wedges
• Naan to serve

Method

1. Soak chickpeas overnight, then boil until soft. Boil the eggs for 10 minutes, cool and peel.
2. Heat oil and fry the onions until golden brown.
3. Add ginger-garlic paste, then tomatoes, red chilli, haldi and cholay masala; cook until the oil separates.
4. Add the boiled chickpeas with 1 cup of water and simmer for 10 minutes.
5. Lightly mash a few chickpeas against the pan to thicken the gravy.
6. Add the boiled eggs and garam masala; cook for 5 minutes.
7. Stir in imli pulp, green chillies and coriander. Serve hot with lemon wedges and naan.