‘Hara chana’ is a native variety of kabuli chana found in India. It is olive green in colour and appears the same as regular chickpeas, bearing closer resemblance to black chickpeas, or kala chana. It is used often to make chaat, a spicy, tangy salad, and you will find it being sold on the streets also. It is a very popular dish being healthy, and tasty. I am aware it is simple, but I hope it will be informative to at least some of you, who may not have seen this chana. I am again sharing something from my reserves.
Today was a hectic day, as much as it was fun. I got to meet Gary and George. I needn’t write their complete names, do I? Or who they are, for that matter! They are both in India as part of a promotional event for their books and the book-signing was held at Godrej Nature’s Basket, in Warden Road. I was lucky to be part of the invitees. For more photographs please visit my facebook page here.
If you have been in Mumbai, you should be aware that commutation from one place to another takes long hours. I got back home at about 8:00p.m., in time to cook dinner, and perform the usual chores that had been neglected this morning. It’s also very late even as I am writing this, but I did not want to miss a single mofo day!
Recipe: Hare chane ki chaat
Yield : Serves 3-4 persons, as an appetizer or salad
Hara chana | Green chickpeas (dried) – 2 cups
Ripe, firm tomatoes, chopped – 1/2 cup
Small, red onions, chopped fine – 1/4 cup
Fresh coriander leaves with stalks, chopped fine – 2 tbsps.
Green chilli – 1, chopped (Optional)
toasted to dark brown, and powdered cumin seed powder – 1/4 tsp.
Lime – 1-2
Salt to taste
Soak dried green chickpeas in water overnight. Drain, rinse, and cook on high pressure with fresh water, for 4 whistles. Lower heat and cook for another ten minutes. Let cool naturally. Remove the chickpeas, drain the water, and set aside till needed.
In a mixing bowl, add the above ingredients, except lime to the the chickpeas and mix well to distribute salt evenly. Squeeze half a lime and check for acidity balance. Add more if needed.
It tastes similar to brown chickpeas but more fresh. You can do the same recipe with brown chickpeas as we ll as the regular ones.