Hara Chana/Cholia/Fresh chickpeas right from the plant is something I have never seen before. In Nairobi I go to a fresh wet market to buy vegetables. There I have seen these light green small pods but never knew what they were. When I asked the guy once he showed me what it was and I was so surprised. That day came back home and googled about this and found it is available in north India in winter seasons. But in south I have never seen them.
Opening them is a tiring work to do. But the taste of it is worth all the hard work. Here they have all the fresh beans through out the year like the butter beans, mochai(surti papdi), small red beans, even the toor beans(fresh toor dal in the pods). They have them all removed from its pod ready to cook. But these chickpeas are difficult to open and when one pod is opened you get only one or two in them, so the hard work is left to the buyers.
I tried doing this normal basic tomato based gravy using these cholia and it was a super hit. Everybody loved it. If you don’t get the fresh chickpeas you can use the normal dried chana/chickpeas.
Hope you all will try and let me know how much you liked it.
Cuisine: Indian(North) | Category: North Indian Side Dishes | Prep time: 15 mins | Cook time: 20 mins |
- Hara chana/Cholia/Fresh chickpeas – 2 cups
- Mushrooms – 10 to 13 (Button mushrooms)
- Onion – 1 medium sized(finely chopped)
- Garlic – 4 cloves(very finely chopped or grated)
- Red chili powder – 1 tsp.
- Coriander powder – 2 tsp.
- Turmeric powder – 1/2 tsp.
- Coriander leaves – For garnish
- Salt as needed
- Tomato – 3 medium sized (Rough chopped)
- Ginger – 1″ piece
- Green chili – 2
- Cashews – 5 to 8 pieces
- Oil – 1 tbsp.
- Cumin/Seeragam – 1/2 tsp.
- Take all your ingredients ready.
- Blend Green chili, tomatoes, ginger and cashews. I added fresh turmeric along with these and pureed everything together.
- Take oil in a vessel and temper cumin.
- Add chopped garlic and saute few mins.
- Now add onion and salt and saute till they become translucent.
- After that add the pureed mixture. Cover & cook them until it gets cooked well.
- Add the red chili powder and coriander powder.
- Cook them until the masala gets cooked.
- Meanwhile pressure cook the cholia for just one whistle by adding enough water and salt to it.
- Now add the mushrooms and cook them for few mins.
- Then add the cooked cholia and cover the vessel and cook them all together for atleast 5 mins.
- Let them all simmer in the gravy.
- After everything gets cooked add the crushed kasuri methi and stir.
- Finally add the coriander leaves and serve them with roti’s.
Note : Everywhere the cholia will not be available, so can use the normal chickpeas. Soak them overnight and pressure cook them before adding to the gravy.
Adding ginger garlic paste also is ok.
Serve the Hara Chana & Mushroom Gravy with either roti or phulka or naan. Try and let me know if you liked it.