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.
There are two 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. Do try it and share your experience.
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|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, 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.
- Asdd 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 by 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