Green Chana Masala / Hare Chane Ki Sabji
This delicious Green Chana Masala consists of fresh green chickpeas (Choliya) in tomato and yogurt gravy with Indian spices and herbs. It is without onion and garlic but flavorful and satisfying!
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Ingredients
For Boiling The Green Chickpeas
- 2 cups (300g) fresh green chickpeas (Choliya)
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon sugar
For Green Chana Masala
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds
- ¼ teaspoon Hing
- 2 green chilis slitted
- 1 tablespoon grated ginger
- ½ cup finely chopped tomatoes
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ cup whisked yogurt
- Boiled green chickpeas
- Salt to taste
- ½ teaspoon garam masala or chana masala
- ½ teaspoon Kasoori methi
- ½ cup water or as required
- 2 tablespoon finely chopped coriander leaves
Instructions
Cooking The Green Chickpeas
- Add water to a medium saucepan and bring to a boil. Add green chickpeas, salt, and sugar, and stir well. Boil the chickpeas until they are thoroughly cooked. It will take about 10-12 minutes.
- Once they are cooked, drain the water and set the boiled chickpeas aside.
Making The Green Chana Masala
- Heat oil in a pan on medium heat and add cumin seeds. Allow them to sizzle, and add green chilis, ginger, and asafoetida. Mix well and saute for a few seconds.
- Add finely chopped tomatoes, turmeric powder, red chili powder, cumin, and coriander powder. Stir well and cook the tomato mixture for 4-5 minutes or until soft and mushy.
- Turn the heat on low, add whisked yogurt, and mix until everything is well combined. Continue cooking the tomato and yogurt mixture on medium-low heat for 4-5 minutes, stirring occasionally.
- Now add boiled chickpeas and mix well. Add water and salt, stir well, and cover the pan with a lid. Cook on low-medium heat for 8-10 minutes or until you get the right gravy consistency.
- Stir occasionally and add more water if required to achieve desired consistency.
- Remove the lid, taste, and adjust the salt and spices as required. Then add garam masala, Kasoori Methi, and chopped coriander leaves, stir well, and cook for a minute.
- Turn off the heat and transfer the Hare Chane Ki Sabji to a serving bowl.
Serving Suggestion
- Serve Green Chana Masala with Roti or Paratha. It can also be served with Dal and Rice.
- You can enjoy the green chana masala as it is without any accompaniments.
- Or, serve it as a side dish in your complete Thali meal.
Notes
- Green Chickpeas: This recipe is for fresh green chickpeas, removed from the pods, and not for dried green chickpeas. And that is why it is easy to cook them by boiling them in water for a few minutes. So, if you want dried green chickpeas, you must soak them and cook them in a pressure cooker. You can use fresh or freshly frozen Hare Chane for this recipe.
- Spices: Adjust the seasonings according to your taste preferences. You can use only green chilis and skip red chili powder.
- Yogurt: Yogurt adds a pleasant taste and flavor to this Sabji. But if you do not want to use yogurt or want to make it a vegan recipe, add more tomatoes and skip the yogurt.
- Consistency: I have made the Sabji with semi-dry consistency. But if you prefer it with more liquid, add ¾ cup of yogurt and add more water as required for the desired consistency.
Nutrition (Approximate Values)
Calories : 175kcalCarbohydrates : 8gProtein : 3gFat : 9gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 5gTrans Fat : 0.03gCholesterol : 4mgSodium : 618mgPotassium : 131mgFiber : 3gSugar : 3gVitamin A : 405IUVitamin C : 9mgCalcium : 67mgIron : 1mg
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