Hara Chana Masala Sabzi is an extremely delicious, nutritious and traditional Indian curry recipe using hara chana (choliya)/green chickpeas, aloo (potato), badi/wadi (Indian dry lentil nuggets) and masala. Also called Hare Chane ka Nimona and is a North Indian winter recipe. It can be eaten with rice/roti/paratha or even dinner rolls.
Winter is at its peak and within a few weeks, it will almost disappear in India. So while I’m on a family trip in Delhi, I couldn’t afford to miss my mom’s ‘Hara Chana Masala Sabzi’, Hare Chane ki Sabzi, also known as ‘Hare Chane ka Nimona’ in Uttar Pradesh.
What is Hara Chana Masala Sabzi ?
It’s such a fabulous combination of seasonal winter hara chana, also known as hara choliya with Indian spices. It’s also known as Hare Cholia ki Sabzi’ or Hare Chane ka Nimona‘. Here’s what it means:
Hara = GreenChana = Chickpeas
Masala = mix of Indian spices with onion-tomato paste
Sabzi = vegetable dish
This recipe can be made just using the chana but we always add some potatoes or wadi/badi to elevate the taste further.
So, if you say tell me about a traditional winter dish from India, then this recipe is definitely in Top 5 contender apart from the very popular ‘sarson ka saag’ (Indian Mustard Greens).
Here’s a glimpse of the gorgeous ‘Hara Chana / Cholia’ that I got from the local Indian vegetable vendor near our house in New Delhi.
Also, in most Indian household, the traditional recipes are always prepared either by grandmom’s or mothers as I feel many times the granny’s or mom adds a special touch or make it a certain way that their grandmother had made it (to keep it traditional).
But this time, I insisted my mom that she directs me and I make it for everyone 🙂
So my dear friends, this is straight out of my Mom’s kitchen as per her instructions and trust me, it’s Fingerlicking Yummm!!
How to Make Hara Chana Masala Sabzi – Hare Chane ka Nimona:
As I’ve mentioned above, this is a traditional recipe and my mom told me that most of the women in earlier times, used to mash the chana using hand-held grinding stone (which weighed almost 3-4 kgs)….phew!!
Thankfully, mom has simplified that technique by just boiling the chana for 3 minutes and making it softer.
- So we start by boiling the chana and then mashing it using a food processor or even potato masher. (we have tried both techniques and they are equally good).
- Then we saute the mashed chana in oil/ghee (whatever you use). This enhances the flavors further.
- Then we saute the add ons like potato or wadi (if using).
- Then we saute the Masala (mix of onion, ginger, garlic, and tomato) with spices.
- Then add the sauteed mashed chana, add ons and water.
- Let this mixture simmer for a few minutes and then turn it off (the consistency of the curry is thick).
- Then we simply transfer the dish to a serving bowl and add chopped cilantro on top.
- Serve hot with fresh roti/paratha or rice.
So this winter before all the green chickpeas vanish, please go ahead and try this delicious traditional Indian recipe.
Also, you can make this dish and keep in the fridge for 2-3 days.
As many of you might have noticed that the potatoes are not much visible here as most of them melt in the curry making it thick and yum.
Tried Our Recipe – AWESOME!!!
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- 1.5 Cups Hara Chana (Green Chickpeas) - boiled
- 1 Large Potato - optional
- 3 Medium Badi (Lentil Nuggets) - optional
- 1 Large Onions – thinly chopped
- 1 Tbsp Grated Garlic
- 1 Tbsp Grated Ginger
- 2 Medium Tomatoes - thinly chopped
- 3 Tbsp Whisked Yogurt * - optional - vegan
- 1.5 Cup Water
- 4 Tbsp Oil
- Cilantro - chopped for garnishing
- 1 Bay Leaf
- 1 Tsp Cumin Seeds
- 1 Tsp Turmeric Powder
- 1 Tsp Chili Powder
- 1 Tsp Salt
- 1 Tsp Garam Masala
Take the boiled Chana and mash it slightly using hand/potato masher or rolling pin. Keep this aside.
In a food processor or blender, add onion, ginger, garlic and tomatoes. Pulse to form a smooth paste.
If using Wadi/Badi: saute in 1tsp oil and keep it aside for later use.
Hara Chana Masala Sabzi - Hara Chana Nimona:
- Heat 1 Tbsp oil in a kadai/wok.
- Add mashed hara chana (green chickpeas) and saute for 2-3 minutes over medium heat. (this cooks the peas slightly and adds great flavor).
- Remove the cooked mashed peas and keep aside.
- In the same kadai, add the remaining oil (3tbsp) and add onion-tomato paste.
- Saute the paste for another 2 minutes over low heat. (till you see some oil separating on corners of masala).
- Now add cooked mashed chana and saute everything.
- Add the badi (if using), potato and saute.
- Reduce the heat to low and let this mixture cook for 2-3 minutes (stir every minute).
- Now add yogurt (if using), water and saute everything.
- Cover the kadai and let this cook for 2-3 minutes on low flame.
- After 3 minutes, saute it once and turn off the heat. (check the curry for desired thickness).
- Transfer to a serving bowl and sprinkle freshly chopped cilantro on top.
- Serve hot with roti/paratha or rice.
Hara Chana (Green Chickpeas) - also known as hara choliya in India.
Amount Per Serving: Calories: 197Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 409mgCarbohydrates: 20gFiber: 4gSugar: 4gProtein: 4g