Green chickpea (Hara Chana) has a great combination with potatoes. It can be cooked dry or with gravy. Here I’m suggesting the gravy version which can be served with plain rice or Paratha or Roti
This recipe calls for fresh Hara Chana, but frozen is fine too.
- 1 cup of green gram ( Hara Chana)
- 1 potato diced
- 1 medium onion sliced
- 1 tomato diced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 green chilies chopped
- 1 bay leaf
- Small cinnamon stick
- 1 brown cardamom
- 4 tbsp cooking oil
- 2 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- Salt to taste
- lemon juice or chat masala
- fresh cilantro leaves finely chopped to garnish
- Grind onion, tomato and green chilies to a fine paste.
- Heat the oil in a thick-bottomed pan on a medium flame. Add one bay leaf, cardamom, cinnamon stick and fry for few seconds. Now add onion, tomato, green chilies and ginger garlic paste and fry until it becomes little transparent. Add dry spices (cumin, coriander, red chili, turmeric) and salt. Fry until the oil begins to separate from the masala paste.
- Add green gram and diced potatoes to this masala and mix well. Add water to make gravy of your choice. Pressure cook it for 3-4 minutes. Green gram should be soft when pressed after cooking.
- Add garam masala and half the cilantro leaves. Simmer for 2-3 minutes. Take out in a serving bowl and mix in lemon juice or chat masala.
- Garnish with rest of chopped cilantro leaves.
- Serve with hot plain boiled rice or roti/paratha and Raita.
Chickpeas are an excellent source of protein. The proteins are devoid of purines, they are therefore ideally suited to those who suffer from gout.
They are quite rich in calcium, making them a good choice for combating osteoporosis.
They are also rich in iron.
Chickpeas are an excellent source of fiber.