Hara Chana Masala Recipe
Hara Chana or popularly known as Choliya or Green Chickpeas is a winter speciality of the Northern India. The fresh green chickpeas are tender, sweet and a delight to munch on. It has ample amounts of dietary fibres making it a super food to include in our diets. This recipe however, makes use of the dried green chickpeas variety. It is cooked with mild aromatic spices, making it a perfect accompaniment with roti's or steamed rice on a rainy evening.
Serve the warm Hara Chana Masala Recipe along with roti's or steamed rice on a rainy evening.
If you like this recipe, you can also try other Gravy recipes such as
20 M
30 M
50 M
4 Servings
Ingredients
- 200 grams Hara Chana , soaked overnight
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 1 Cinnamon Stick (Dalchini)
- 2 teaspoon Coriander (Dhania) Powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 2 tablespoon Ghee
- 2 teaspoons Coriander (Dhania) Leaves , finely chopped
- Salt , to taste To grind to a smooth paste
- 2 inch Ginger
- 5 cloves Garlic
- 1 Green Chilli
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
How to make Hara Chana Masala Recipe
To begin making the Hara Chana Masala Recipe, soak the dried green chickpeas overnight and in the morning cook it along with salt for 3 whistles in a pressure cooker and keep aside.
Now, grind the ingredients mentioned in the 'to grind to a smooth paste' table using a hand mixer or blender adding little water and keep aside.
Heat green in a heavy bottom pan on low heat, add the cinnamon stick and finely chopped onions and sauté till it becomes translucent.
Add the ground spice paste and saute until the raw smell of the ginger-garlic goes away.
Add the finely chopped tomatoes and cook until it turns soft and mushy.
Now add the spice powders - coriander, chilli and garam masala powder and cook until the whole mix comes together and oil separates out.
Add the boiled green chickpeas, two cups of water and season with salt and simmer for 10 minutes.
Garnish with coriander leaves and switch off the flame. Serve the warm Hara Chana Masala Recipe along with roti's or steamed rice on a rainy evening.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
