Fresh Green Chana/Hara Chana(Green Garbanzo Beans/Green Chickpea) karhi/kadhi

• Servings: 4
• Preparation time: 6-7 minutes.
• Making pakoda time: 12-15 minutes.
• Preparing kadhi time: 16-18 minutes.
• Total time: 40 minutes.

Fresh green peas commonly known as Chholia or Hara chana in Hindi and botanical name is Garbanzo beans. it is most popular low calorie vegetable during winter.

It is plucked  from  branches; after removing from outer covering. we get bright green tender chana.

This seasonal super vegetable found in Indian states of Bihar, Madhya Pradesh, Utter pradesh and Rajasthan in plenty. The people of these states use this vegetable in many ways even It is eaten raw as Salad.

Rich in Protein, important for boosting  muscle growth.

Fresh Green Chana/Hara Chana(Green Garbanzo Beans/Green Chickpea) karhi/kadhi is one of the delicious and nutritious recipe. it goes very well with Rice but my family enjoy it with Indian bread too…

I will upload more recipes  in next few days…

Ingredients: For Karhi

• Fresh Green Chana/Hara Chana(Green Garbanzo Beans/Green Chickpea):  100gm.
• Curd/yogurt: 1 cup.
• Salt: 1 teaspoon
• Water: 3 cup
• Turmeric powder: 2 pinch.
• Ginger: 1 teaspoon (grated)
• Cumin: 1 teaspoon
• Bay leaf: 1 no.
• Red chilli: 1 no.
• Mustard oil: 1 table spoon

Ingredients: For pakoda

• Fresh Green Chana/Hara Chana(Green Garbanzo Beans/Green Chickpea): 100-150gm.
• Onion: 1 no.
• Ginger (chopped): 1/2 teaspoon
• Green chilli: 1 no.
• Garlic: 3-4 cloves (chopped)
• Green coriander leaves: 2-3 tablespoon(chopped)
• Salt: half teaspoon
• Oil: for deep frying

For seasoning:

• Ghee: 2 tablespoon
• Red chilli powder: 1 teaspoon
• Cumin: 1 teaspoon
• Asafoetida: 1 pinch

Preparation:

1. Mix or blend curd, ensure that there are no lumps (you can mash it with the help of sieve). keep aside.
2. Chop green coriander leaf, onion, green chilli , ginger, garlic into small pieces. Keep aside.
3. Grind green chana and green coriander leaves, keep aside.(adding green coriander leaves at grinding stage, not only increases lovely green colour but adds flavour too)

 For making pakora/pakoda:

1. Take a mixing bowl; Put half quantity of ground green chana, chopped onion, salt and  pinch of cumin, mix well.
2. Take fry pan, heat oil, let oil to smoke, drop small size of ball from mixer (Either helps of your hand or spoon). Deep fry the ball till golden on medium flame. Repeat this till all mixer is finished. Keep aside.

For making Karhi:

1. Take another fry pan, heat 2 tablespoon oil in it. Put bay leaf, cumin and red chilli; sputter it for few seconds, add chopped ginger and garlic, fry  on medium  flame for  few seconds , add chopped onion and green chilli, fry for a minutes or until onion gets translucent .Put  another half ground green chana mixture, continue to fry for couple of minutes on low flame. Add  2 cups of water.
2. Bring it to boil; add curd, stir continuously so that it does not cuddle. When it starts to boil again, add salt and turmeric powder, continue  to cook on lower flame for 3-4 minutes, stir occasionally.
3. Put prepared pakoda into Karhi, cover it and put off the flame.

Seasoning:

1. Take a small fry pan; put ghee in it, when smoke begins, add cumin, sputter it for few seconds, put off the gas. Add red chilli powder and asafoetida. Spread this seasoning all over the Karhi.
2.  Mouth watering “Fresh Green Chana/Hara Chana(Green Garbanzo Beans/Green Chickpea) karhi/kadhi” is ready to be served.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Fresh Green Chana/Hara Chana(Green Garbanzo Beans/Green Chickpea) karhi/kadhi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.