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Chana Saar
Karachi — Mother recipe · ar de en es fr it ja pt ru zh
A hearty and satisfying Karachian dish, made with chickpeas simmered with spices and yogurt sauce.
⏱️ 20 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 500 g of soy chickpeas
- 500 ml of natural yogurt
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 2 tablespoons of chili powder
- 1 tablespoon of cumin powder
- 1 tablespoon of coriander powder
- 1 teaspoon of black pepper
- 200 ml of water
- Oil for frying
- 1 lemon, for final seasoning
- Salt to taste
Method
- In a pot, boil the soy chickpeas with water for 20-25 minutes until they are tender.
- In a pan, sauté the garlic and onion in a bit of oil until they turn golden brown.
- Add the chickpeas, yogurt, chili powder, cumin, coriander, and black pepper. Stir well.
- Bring to a boil and simmer for 10-15 minutes to ensure the chickpeas blend with the sauce.
- Serve the chickpea saar in a bowl, seasoned with lemon juice and salt to taste.
- Serve hot, accompanied by bread or rice.
The story
Chana Saar is a specialty of Pakistani cuisine, particularly popular in Karachi. Originally made with hunting chickpeas, it is now often prepared with soy chickpeas for accessibility reasons.
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