Anda Chana recipe is one of the most underrated breakfasts in the world. It has lot of protein, has very low calories and is filled with the goodness of magnesium which strengthens calcium absorption in your bones. The dish is highly recommended for people on a weight management journey or want a low calorie food.
- Preparation Time: 15 Minutes
- Cooking Time: 10 Minutes
- Total Time: 20 to 25 Minutes
Ingredients
For 1 serving.
- Eggs – 1 to 2
- Black Chickpeas – 50 grams (soaked overnight)
- Onion – 1 (medium sized)
- Curry Leaves
- Mustard Seeds – 1 teaspoon
- Dried Red Chillies – 1 to 2 (can also use chilli flakes)
- Turmeric Powder – 1/2 teaspoon
- Salt to Taste
- Oil
Recipe
- Boil the eggs for 10 minutes and peel them. You can take a look at our guide video for easy peeling.
- In a pan heat 1 to 2 tablespoon of oil and fry the eggs until they are golden brown on the outside.
- Set the eggs aside. You can put some salt on them if you like.
- In the same pan, put 1 tablespoon more oil and add curry leaves, red chillies and chopped onion, in the same order.
- Keep the boiled black chickpeas ready (the chana).
- Once the onions are soft (we don’t want them deep fried) and turn transparent, add half a teaspoon of turmeric powder.
- Add the boiled black chickpeas and saute till the water completely evaporates. Or if you have drained the water earlier, saute for 2-3 minutes.
- Plate the chickpeas on a platter and add the eggs on top.
- You can garnish it with a dash of lime, ginger juliennes, mint leaves (like me) or with coriander leaves.
- Serve hot.
The dish is best served during cold winter mornings when the warmth of the chickpeas refresh your mind. Further, if you wish to add, serve the dish with a cup of tea or coffee.
