Choliye Di Sabzi (Hare Chane Ki Sabzi) 

Hare Chane Ki Sabzi is prepared during winter season as (Hara Chana) (Fresh Green Chickpeas) (Choliya) is available in abundance in some parts of India. It is prepared with Fresh Green Chickpeas slow-cooked in an Onion and Tomato based gravy with whole spices and spice-mix powders. In Punjabi households , people sometimes add quartered potatoes to it. Also instead of potatoes they add Amritsari / Punjabi Vadiyan to the preparation.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients and Quantity:

Hara Chana (Choliya)(Fresh Green Chickpea), shelled-1 cup

Refined oil- 1 1/2 tbsp.

Bay leaves-2

Cinnamon- 1 inch piece

Cloves-6

Black cardamom-2

Black Peppercorn-6

Onions, finely chopped -1 large

Ginger ,grated- 1 tsp.

Garlic , grated- 1 tsp

Tomato Puree- 1/2 cup

Red chilli powder, Kashmiri- 01 tsp.

Coriander powder -02 tsp.

Turmeric powder-1/4th tsp.

Cumin powder- 1/2 tsp.

Dry fenugreek leaves (Kasoori methi)- 2 tsp.

For the Sprinkling:

Punjabi Garam masala powder, – 1 tsp.

For the Garnish:

Fresh coriander leaves, finely chopped -1 tbsp.

Method:

Wash and drain the Chana.

Heat oil in a non-stick pan. Add the whole garam masala, let it splutter.

Add the onions and sauté till light brown.

Add the grated ginger-garlic and sauté till thr raw aroma disappears.

Add red chilli powder, coriander powder, turmeric powder and cumin powder and mix well.

Add tomato puree stir and cook until the oil oozes out from the tomatoes and the masala is well cooked.

Add the Chana and mix well. Add 2 1/2  cups of water ,stir and mix.

Adjust salt.

Cover and simmer, stirring occasionally for 20 to 25 minutes.

Once the chana is cooked, ensure it isn’t over-cooked.

Sprinkle the garam masala powder and mix.

Cook for another 5 minutes.

Garnish with finely chopped fresh coriander leaves.

Serve hot.

Goes best with hot puffed up phulka smeared with clarified butter…

Desi ghee se chupda hui garma garam phulka.