Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Chickpeas are a very nutritious and versatile food ingredient. You can prepare curries, flatbreads, pancakes, vegan omelettes and much more with these very popular beans.
The 2 Types of Chickpeas
- Garbanzo beans (also called kabuli chana): These are larger and beige-coloured. They are very popular in the West.
- Bengal gram (also called desi gram): These are smaller, dark brown in colour and have a rougher and harder seed coat. This type is popular on the Indian subcontinent and in the Middle East. Desi chickpeas come in a variety of colours, like dark brown, black and green.
We are using fresh green chickpeas to prepare this dish. Try it and share your experience!
|Prep time||Cook time||Ready in||Yields|
- 250 grams hara chana (fresh green chickpeas)
- 1 sliced onion
- 2 chopped tomatoes
- 6-7 garlic cloves
- 1 inch ginger, chopped into small pieces
- 3-4 tbsp water, or as needed
- 3 tbsp cold-pressed coconut oil or any oil of your choice
- 1 tsp salt
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp deghi mirch (red chilli powder)
- 12 tsp garam masala
- 1 tsp kasoori methi (dry fenugreek leaves)
- 2 tsp fresh cream or fresh yoghurt (optional)
- 2 tbsp chopped hara dhania (cilantro)
- Make the puree for the masala: In a grinder jar, add the chopped onion, tomatoes, garlic cloves, chopped ginger and some water. Grind to a fine puree.
- Keep a pressure cooker on low heat. Add oil, let it heat up and then add in the pureed ingredients. Raise the heat to low-medium and saute for about 10 minutes or until the oil starts to separate out.
- Reduce the heat to low, and add in the salt, turmeric powder, coriander powder, red chilli powder and garam masala. Mix well and roast for about 2 minutes. If the masala seems dry and is sticking to the cooker, add a little water.
- Add the green chickpeas and Kasuri methi. Stir and roast the chickpeas for 5 minutes.
- Add the fresh cream or yoghurt and mix. Then add the cilantro and mix again.
- Pour in 2 cups of water and stir. Close the pressure cooker and raise the heat to medium-high and let the cooker blow the whistle. Reduce the heat to low and cook for another 5 minutes. Put off the heat.
- Open the pressure cooker when the pressure dies down. The chickpea curry should be done. Adjust the consistency of the curry by either adding more water or heating it for a few more minutes until you get the desired consistency. Serve with hot rice or roti.
Hara Chana Masala: Indian-Style Green Chickpea Curry
© 2022 Rajan Singh Jolly