Hara Chana Masala Recipe: A Flavorful North Indian Delight
Hara Chana Masala is a delicious and wholesome dish that is traditionally made during the winter months in Uttar Pradesh, India. Made with green gram, also known as hara chana, this dish is not only rich in nutrients but also bursting with flavors from aromatic spices. The soft and slightly sweet green gram is cooked in a flavorful masala, creating a comforting and satisfying meal. Best served with Panchmel Dal, Kachumber Salad, Boondi Raita, and soft Phulkas, this dish is perfect for a fulfilling lunch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green gram (soaked overnight) | 200 grams |
| Onion, finely chopped | 1 medium |
| Tomato, finely chopped | 1 medium |
| Cinnamon | 1-inch stick |
| Coriander powder | 2 teaspoons |
| Red chili powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Ghee | 1 tablespoon |
| Fresh coriander leaves | 2 teaspoons, finely chopped |
| Salt | To taste |
| Ginger | 2-inch piece, chopped |
| Garlic | 5 cloves |
| Green chili | 1 whole |
| Cinnamon (for grinding) | 1-inch stick |
| Cloves | 3 whole |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Instructions:
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Soak the Green Gram: Begin by soaking the green gram (hara chana) overnight in plenty of water. This will help soften the gram and reduce the cooking time.
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Cook the Green Gram: In the morning, drain the soaked green gram and transfer it to a pressure cooker. Add enough water to cover the green gram and cook it on medium heat until you hear three whistles. Once done, set the cooked green gram aside.
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Make the Masala Paste: In a blender or mixer grinder, combine ginger, garlic, green chili, cinnamon, cloves, and coriander leaves. Add a little water and grind them into a smooth paste. Set this masala paste aside.
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Prepare the Base: Heat the ghee in a large pan over medium heat. Add a cinnamon stick and finely chopped onion. Sauté the onion until it turns soft and translucent.
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Cook the Masala: Once the onion is cooked, add the ground masala paste to the pan. Stir it well and cook for 3-4 minutes until the raw smell of the spices disappears.
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Add Tomatoes and Spices: Now, add the finely chopped tomato to the pan. Cook it for 5-7 minutes, stirring occasionally, until it softens. Next, add coriander powder, red chili powder, and garam masala powder. Mix everything well and cook for another 5 minutes to allow the spices to infuse into the mixture.
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Combine Green Gram: Add the cooked green gram to the pan along with 2 cups of water. Stir everything together, ensuring that the green gram is well coated with the masala. Cook for an additional 10 minutes, allowing the flavors to meld and the dish to thicken slightly.
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Garnish and Serve: Once the green gram has absorbed the flavors of the masala, remove the pan from the heat. Garnish with fresh coriander leaves for added flavor and color.
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Serving Suggestion: Serve your Hara Chana Masala hot with Panchmel Dal, Kachumber Salad, Boondi Raita, and freshly made Phulkas for a complete and satisfying lunch.
Tips:
- For a more intense flavor, you can dry roast the cinnamon and cloves before grinding them into the masala paste.
- If you prefer a spicier dish, feel free to adjust the amount of green chili and red chili powder.
- Hara Chana Masala can also be enjoyed with steamed rice if you prefer a different accompaniment.
Enjoy this healthy, nutritious, and aromatic dish that brings the flavors of North India right to your kitchen!
