Category: Vegetarian Curries
Cuisine: Indian
Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
The hara chana also known as green chickpeas are nutrition packed and are also a better choice compared you the canned garbanzo beans. As one would assume, the darker the green color the sweeter they are. Out here in California, I can easily find these in any Indian store whereas in India it is more seasonal.
This recipe is a simple everyday recipe that my mother used to make for lunch as dinner every now and then. I still remember the taste of fresh chana’s in India.. YUM! This recipe is loved by my husband and helped me win over my in-laws :P. A vegetarians dream and a must have for weekly meal planners. Go on, try this recipe out and let me know how it turns out!
Ingredients
Adjust Servings
Instructions
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Firstly, take the fresh chana's and soak them in cold water for about 10 mins. This will make them more juicier and ensure that they cook fast.
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Now in a blender, add tomatoes, onion, ginger and garlic. Make a fine paste.
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In a pan, heat oil and add whole spices such as bay leaf and cinnamon stick along with cumin seeds. Let them crackle and add the tomato-onion paste to it. cook until oil starts to separate.
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Now in the same blender, coarsely blend/crush 1/2 cup of green chickpeas and keep aside.
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Once the oil starts to separate and the onion-tomato paste starts to thicken, you can now add the dry spices - salt, red chilli powder, turmeric, kitchen king masala, chana masala, coriander powder, fennel powder and amchur powder. Mix well for a minute.
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Now you can add the whole green chickpeas to the pan.
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Now you can add the coarsed green chickpeas. Mix well and add 1/2 cup of water. Cook it covered for about 8-10 mins on med-high flame. Mix periodically to ensure the curry does not stick to the bottom of the pan.
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Now serve hot and let @recipesbyappy know how it turns out!
