Fresh Green Chick Peas are available in abundance in winter. This dish is a North Indian Recipe made with these Fresh Green Chick Peas. Green chickpeas are also called Hara Channa or Choliya. They taste better than the dried variety. This dish goes well with Roti, Chappati, Parathas and Rice. You can make it as thick gravy or thin.
Fresh Green Chick Peas (Choliya / Hara Channa) – 1 cup
Medium Sized Potato – 2 (Boiled and peeled)
Ginger – 1 inch long piece
Garlic – 4 pods
Green Chillies – 3
Small Onion – 1 (crushed)
Large Tomato – 1 (blended)
Oil – 3 tbsp
Dried Red Chillies- 2
Cumin Seeds – 1 tsp
Asafoetida – 1 pinch
Turmeric Powder – 1 pinch
Red Chilli Powder – ¼ tsp
Coriander Seed Powder – 1 tsp
Garam Masala – ¼ tsp
Finely Chopped Cilantro – 3 tbsp
Rinse the fresh Green Chick Peas, drain the water and keep asdie.
Blend Ginger, Garlic and Green Chillies in a blender and keep aside.
Heat the Oil in a pan. Add Cumin Seeds. When the seeds start crackling, add Ginger, Garlic and Green Chillies. Fry them golden in medium flame.
Add dried Red Chillies. Add the crushed Onion. Sauté till the Oil separates.
Add Tomato paste and cook for 2 minutes. Add Chilli powder, Coriander Seed Powder, Turmeric Powder and Salt. Cook till the Oil separates.
Add the Green Chick Peas. Cook for a minute. Add 2 cups of water. Cover and simmer for 10 to 12 minutes till the chick peas are cooked soft.
Crumble the boiled Potatoes and add to it. Add the Cilantro and Garam Masala. (You can add more water at this stage if the gravy has to be thin.). Simmer for 4 to 5 minutes. Transfer to a serving bowl.
You can make this dish in a pressure cooker also if you are short of time. Once the Masalas are added to the Tomato gravy, add the Green Chick Peas and Potatoes and cook them in the pressure cooker for 3 to 4 whistles in medium flame. Add the Garam Masala at the end.