Hara Chana/Cholia/Fresh Chickpeas &Mushroom Gravy

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.

Fresh chickpeas. Look at the pods which hold not more than two.
Fresh chickpeas. Look at the pods which hold not more than two.

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.

Removing them from the pods is a big task but the taste of it gets paid off for the hard work.
Removing them from the pods is a big task but the taste of it gets paid off for the hard work.
Love these pods, they are so fresh that its taste great and worth the effort to open them from the pods.
Love these pods, they are so fresh that its taste great and worth the effort to open them from the pods.

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.

IMG_3408

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 |

Serves: 4

IMG_3222

Ingredients

  • 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

To Blend/Grind

  • Tomato – 3 medium sized (Rough chopped)
  • Ginger – 1″ piece
  • Green chili – 2
  • Cashews – 5 to 8 pieces

To Temper

  • Oil – 1 tbsp.
  • Cumin/Seeragam – 1/2 tsp.

METHOD

  • 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.

Visual clicks

Take all your ingredients.
Take all your ingredients.
Add oil in a vessel and temper cumin.
Add oil in a vessel and temper cumin.
Let the cumin splutter. Add finely chopped garlic.
Let the cumin splutter. Add finely chopped garlic.
Saute for few mins and add the finely chopped onion.
Saute for few mins and add the finely chopped onion.
Add salt for the gravy alone.
Add salt for the gravy alone.
Blend tomato, green chili, ginger, fresh turmeric along with some cashews.
Blend tomato, green chili, ginger, fresh turmeric along with some cashews.
Add the pureed mixture to the vessel.
Add the pureed mixture to the vessel.
Cover and cook until the gravy gets cooked.
Cover and cook until the gravy gets cooked.
Meanwhile add enough water & salt to the cholia and pressure cook for just one whistle.
Meanwhile add enough water & salt to the cholia and pressure cook for just one whistle.
Add coriander powder and red chili powder. Cook until the raw smell goes.
Add coriander powder and red chili powder. Cook until the raw smell goes.
Now add the chopped mushrooms.
Now add the chopped mushrooms.
Open the pressure cooker after the pressure releases.
Open the pressure cooker after the pressure releases.
After the mushrooms get half cooked add the cooked cholia.
After the mushrooms get half cooked add the cooked cholia.
Allow the gravy to simmer for sometime. Then add kasuri methi.
Allow the gravy to simmer for sometime. Then add kasuri methi.
Crush the kasuri methi and add them.
Crush the kasuri methi and add them.
Finally when everything is ready add the coriander leaves after switching off the stove.
Finally when everything is ready add the coriander leaves after switching off the stove.
All ready to be served with roti.
All ready to be served with roti.

Serve the Hara Chana & Mushroom Gravy with either roti or phulka or naan. Try and let me know if you liked it.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s