There are recipes which are good to prepare when the main ingredients are available due to its seasonal availability. Winter is the season when we get fresh green Garbanzo in the farmers market. Garbanzo Masala is one such dish to prepare in the winter. In fact, I have frozen and stored lot of tender Green Chickpeas (Garbanzo) for future use.
Garbanzo (Green Chick Peas / Hara Chana) – 1 cup
Oil – 1 tsp
Mustard Seed – ½ tsp
Cumin Seed – ½ tsp
Onion – 1 (finely chopped)
Tomato – 1 (finely chopped)
Red Chilli Powder – ½ tsp
Cumin Seed Powder – ¼ tsp
Coriander Seed Powder – ¼ tsp
Turmeric Powder – one pinch
Garam Masala – ¼ tsp
Yogurt -2 tbsp
Salt to taste
Cook the Green Chick Peas in a pressure cooker for 2 whistles. Keep aside.
Heat the Oil in a pan. Add Mustard and Cumin Seeds and allow them to crackle. Add the chopped Onions and stir fry till it turns pink.
Add chopped Tomato, Turmeric Powder, Red Chilli Powder, Cumin Seed Powder and Coriander Seed Powder and required Salt.
Cook till the Tomatoes become mushy.
Add the boiled Green Chana. Mix well. Add ¼ cup of water. Mix again. Simmer for 4 to 5 minutes in low to medium flame.
Add the Yogurt and the Garam Masala. Mix well and allow simmering for two minutes.
Add the Coriander Leaves.
Transfer to a serving bowl.
I used frozen green chick peas and pressure cooked it for 2 to 3 whistles.
If you use fresh green chick peas, you can add it directly to the gravy without precooking and cook for 4 to 5 minutes.
If you use dry green chick peas, you have to soak them in water for 7 to 8 hours and cook it in pressure cooker for 7 to 8 whistles and then simmer for another 5 minutes.