Green chickpea (hara chana/chole) cooked in spicy and scrumptious gravy is hare chane chane ki sabji. This healthy pea is available for a short time during the year, the fresh ones I am talking about. You can get the dry ones any time. I love to make different recipes using hara chana. Not only because of the health benefits of hara chana but also because it gives a break from the regular gravies we generally make!
Fresh green chickpea is necessary. I know that you know that we need green chickpea for the recipe but what I am trying to say is that the fresh chickpea should be fresh. So whenever you pick a pack from your sabji wala ask him to give you fresh ones. I have prepared no onion garlic recipe for hare chane ki sabji. But I made it quite peppery and toothsome with ginger, chilies and other spices. Generally, green chickpeas are made in combination with potatoes, but I have not added any. I did not feel the need for it.
Another recipe with hara chana is the distinct barfi, hare chane ki barfi. View the recipe here. Another chana gravy recipe is the kale chane ki sabji. View its recipe here.
1. Put 1 and ½ cup hara chana in a pressure cooker and add ¾ cup water in it.
2. Also, add salt to taste.
3. Pressure on high flame till 1 whistle and thereafter cook for 2 minutes on low flame. Let the pressure release. Check chickpea, it should be soft.
4. In a grinder jar, add 2 tomatoes, 1 green chili, and a 1-inch piece of ginger.
5. Grind to a paste.
6. Heat 2 tbsp oil. Add ½ tsp cumin seeds (jeera). Let them crackle.
7. Add the dry spices i.e. 1 tsp red chili powder, 1 tsp coriander powder, and ¼ tsp turmeric powder. Cook for a minute.
8. Time to add the puree of tomatoes, ginger, and chilies. Cook it till the oil oozes.
9.Add in ½ cup yogurt (dahi).
10. Cook well.
11. Add in boiled green chickpeas. Cook for 10-12 minutes.
12. Add in water, as per the desired consistency.
13. In a bowl take ½ cup hara chana out of the gravy.
14. Mash it and add to the gravy.
15. Simmer for 10-12 minutes.
16. Finish off with chopped coriander leaves and 1/2 tsp garam masala powder.
17.Bon appétit!
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
1. Put 1 and ½ cup hara chana in a pressure cooked and add ¾ cup water in it.
2. Also add salt to taste.
3. Pressure on high flame till 1 whistle and thereafter cook for 2 minutes on low flame. Let the pressure release. Check chickpea, it should be soft.
4. In a grinder jar add 2 tomatoes, 1 green chili and 1-inch piece of ginger.
5. Grind to a paste.
6. Heat 2 tbsp oil. Add ½ tsp cumin seeds (jeera). Let them crackle.
7. Add the dry spices i.e. 1 tsp red chili powder, 1 tsp coriander powder and ¼ tsp turmeric powder. Cook for a minute.
8. Time to add the puree of tomatoes, ginger and chilies. Cook it till the oil oozes.
9. Add in ½ cup yogurt (dahi).
10. Cook well.
11. Add in boiled green chickpeas. Cook for 10-12 minutes.
12. Add in water, as per the desired consistency.
13. In a bowl take ½ cup hara chana out of the gravy.
14. Mash it and add to the gravy.
15. Simmer for 10-12 minutes.
16. Finish off with chopped coriander leaves and 1/2 tsp garam masala powder.
17. Bon appétit!
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