Hara Chana Masala Recipe: A Delightful Winter Specialty
Description:
Hara Chana, also known as Choliya or Green Chickpeas, is a popular winter dish in Northern India. This fresh green chickpea variety is sweet, tender, and a joy to eat. Packed with dietary fibers, Hara Chana is not only delicious but also considered a superfood, perfect for boosting your diet. While fresh green chickpeas are a seasonal treat, this recipe makes use of the dried variety, which is available year-round. The Hara Chana Masala is flavored with aromatic spices, making it an ideal side dish to serve with roti or steamed rice, especially on a cozy, rainy evening.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Hara Chana (Green Chickpeas) | 200 grams, soaked overnight |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Cinnamon Stick (Dalchini) | 1 stick |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Ghee | 2 tablespoons |
| Coriander (Dhania) Leaves | 2 teaspoons, finely chopped |
| Salt | To taste |
To Grind to a Smooth Paste:
| Ingredient | Quantity |
|---|---|
| Ginger | 2-inch piece |
| Garlic | 5 cloves |
| Green Chilli | 1 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 3 |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions:
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Prep the Hara Chana: Begin by soaking the dried green chickpeas (Hara Chana) overnight. The next morning, pressure cook the soaked chickpeas with salt for 3 whistles. Set aside.
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Prepare the Spice Paste: In a blender or using a hand mixer, grind the ginger, garlic, green chili, cinnamon stick, and cloves into a smooth paste. Add a little water to ease the grinding process. Set the paste aside.
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Cook the Base: Heat ghee in a heavy-bottomed pan over low heat. Add the cinnamon stick and finely chopped onions. Sauté the onions until they become translucent and soft.
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Add the Ground Paste: To the sautéed onions, add the freshly ground spice paste. Stir well and cook until the raw smell of the ginger and garlic disappears.
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Incorporate Tomatoes: Now, add the finely chopped tomatoes and cook them down until they become soft and mushy.
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Spice it Up: Add the coriander powder, red chili powder, and garam masala powder to the pan. Stir the mixture and cook until the spices meld together and the oil starts separating from the masala.
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Combine Chickpeas and Simmer: Add the boiled green chickpeas to the pan along with about 2 cups of water. Season the dish with salt to taste. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
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Garnish and Serve: Once the Hara Chana Masala has thickened to your desired consistency, garnish with freshly chopped coriander leaves. Switch off the flame and serve the warm dish alongside freshly made roti or steamed rice.
Tips for the Best Hara Chana Masala:
- You can adjust the spice levels to suit your preference by adding more or less red chili powder.
- For a richer flavor, you can substitute the ghee with butter.
- To make the dish spicier, add more green chilies or a pinch of red chili flakes.
- If you prefer a thicker masala, cook the dish uncovered for an extra 5-10 minutes after adding the chickpeas.
This heartwarming Hara Chana Masala is a perfect dish to enjoy during the colder months, with its blend of aromatic spices and the earthiness of green chickpeas. The soft chickpeas and the flavorful gravy make it an irresistible side dish to complement your meal. Whether you’re serving it with hot roti, paratha, or steamed rice, it’s bound to become a favorite in your household. Enjoy!
