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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.
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!!
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 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.
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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 (Green Chickpeas) - also known as hara choliya in India.