Shahi Hara Chana (Green chickpeas)
I have tasted this recipe in Indian wedding menus, especially in central province [Madhya Pradesh]. This recipe calls for fresh green chana but frozen is fine too. Green chana is rich in protein and high in flavor. It can be cooked dry or with gravy, here I’m suggesting the gravy version to go with flavorful basmati rice or Paratha/Roti. Hara Chana has a great combination with potatoes, which makes it kids friendly too.
For Hara Chana: [for 6 servings]
Hara Chana (fresh or frozen) – 2 cups
Potatoes- 2 medium
Dry Ingredients for gravy:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kasoori methi(dried fenugreek leaves) – 1 tbsp
Chana Masala -3/4 tbsp
Cashews – 2 tbsp (powdered)
Wet Ingredients for gravy:
Onion -3/4 (pureed)
Tomato puree -1 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili -1 tsp (finely chopped) [Optional]
olive oil – 2 tbspn
Salt as per taste
- Wash dry fresh or frozen hara chana a couple of times and keep them aside.
- For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
- Add tomato puree, turmeric powder, red chili powder, garam masala powder, coriander powder in the gravy. Add cashew powder to the gravy and let it simmer for 5-6 minutes on medium-low heat.
- Peel and cut potatoes in medium size chunks and keep aside.
- In the pressure cooker add washed hara chana, potatoes, prepared gravy, salt and 1.5 cups of water. Cook it for 15-20 minutes on medium heat.
- Finally, add chana masala and kasoori methi and let it simmer for 2 more minutes.
Garnish Hara chana with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.