Hara Chana Masala Recipe
A vegetarian North Indian Recipes recipe with hara chana - soaked overnight, onion - finely chopped, tomato - finely chopped. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
To begin making the Hara Chana Masala Recipe, soak the dried green chickpeas overnight and in the morning cook it along with salt for 3 whistles in a pressure cooker and keep aside
hara chana - soaked overnight(200 grams)garam masala powder(1 teaspoon)salt - to tastegreen chilli(1) - 2
Now, grind the ingredients mentioned in the 'to grind to a smooth paste' table using a hand mixer or blender adding little water and keep aside
- 3
Heat green in a heavy bottom pan on low heat, add the cinnamon stick and finely chopped onions and sauté till it becomes translucent
onion - finely chopped(1)tomato - finely chopped(1)cinnamon stick (dalchini)(1)teaspoons coriander (dhania) leaves - finely chopped(2)green chilli(1)inch cinnamon stick (dalchini)(1) - 4
Add the ground spice paste and saute until the raw smell of the ginger-garlic goes away
inch ginger(2)cloves garlic(5) - 5
Add the finely chopped tomatoes and cook until it turns soft and mushy
onion - finely chopped(1)tomato - finely chopped(1)teaspoons coriander (dhania) leaves - finely chopped(2) - 6
Now add the spice powders - coriander, chilli and garam masala powder and cook until the whole mix comes together and oil separates out
coriander powder (dhania)(2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)teaspoons coriander (dhania) leaves - finely chopped(2)green chilli(1) - 7
Add the boiled green chickpeas, two cups of water and season with salt and simmer for 10 minutes
salt - to tastegreen chilli(1) - 8
Garnish with coriander leaves and switch off the flame
coriander powder (dhania)(2 teaspoon)teaspoons coriander (dhania) leaves - finely chopped(2) - 9
Serve the warm Hara Chana Masala Recipe along with roti's or steamed rice on a rainy evening
hara chana - soaked overnight(200 grams)garam masala powder(1 teaspoon)
Rate this recipe
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Hara Chana Masala Recipe
A vegetarian North Indian Recipes recipe with hara chana - soaked overnight, onion - finely chopped, tomato - finely chopped. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
9 steps- 1
To begin making the Hara Chana Masala Recipe, soak the dried green chickpeas overnight and in the morning cook it along with salt for 3 whistles in a pressure cooker and keep aside
hara chana - soaked overnight(200 grams)garam masala powder(1 teaspoon)salt - to tastegreen chilli(1) - 2
Now, grind the ingredients mentioned in the 'to grind to a smooth paste' table using a hand mixer or blender adding little water and keep aside
- 3
Heat green in a heavy bottom pan on low heat, add the cinnamon stick and finely chopped onions and sauté till it becomes translucent
onion - finely chopped(1)tomato - finely chopped(1)cinnamon stick (dalchini)(1)teaspoons coriander (dhania) leaves - finely chopped(2)green chilli(1)inch cinnamon stick (dalchini)(1) - 4
Add the ground spice paste and saute until the raw smell of the ginger-garlic goes away
inch ginger(2)cloves garlic(5) - 5
Add the finely chopped tomatoes and cook until it turns soft and mushy
onion - finely chopped(1)tomato - finely chopped(1)teaspoons coriander (dhania) leaves - finely chopped(2) - 6
Now add the spice powders - coriander, chilli and garam masala powder and cook until the whole mix comes together and oil separates out
coriander powder (dhania)(2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)teaspoons coriander (dhania) leaves - finely chopped(2)green chilli(1) - 7
Add the boiled green chickpeas, two cups of water and season with salt and simmer for 10 minutes
salt - to tastegreen chilli(1) - 8
Garnish with coriander leaves and switch off the flame
coriander powder (dhania)(2 teaspoon)teaspoons coriander (dhania) leaves - finely chopped(2) - 9
Serve the warm Hara Chana Masala Recipe along with roti's or steamed rice on a rainy evening
hara chana - soaked overnight(200 grams)garam masala powder(1 teaspoon)
Rate this recipe
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