The weekend brought with it a craving for the Konkani style of cooking, with fresh coconut and Kokum, hence decided to go and buy seafood but instead we ate a Jumbo Crab lunch at one of the Dubai Restaurants. But the craving for my style of cooking of the malvani curry was still lingering and hence I decided to cook this Hara Chana for dinner, it was supposed to be the next morning breakfast 🙂 .
Green Chickpea that I used is the dried Hirva Harbara/chana as it is called in Marathi. The fresh chana tastes sweet, but even the dried ones taste bit sweeter when compared with the black chana. For this preparation I used freshly grated coconut for the gravy masala, added Kokum for its typical sweetish yet tangy taste, and used my homemade garam masala powder that I grind weekly or fortnightly and keep ready for use. The ground garam masala has Cumin, Black Cardamom, Green cardamom, Star anise, Black Peppercorns, Bayleaf, Nutmeg, Cinnamon, Caraway seeds and Cloves. I also used the dried coriander powder that has Cumin added to it while powdering it.
The coconut adds a rich creamy sweetish taste, the whole dried red chili/ red chili powder and the garam masala adds to the perfect hot and spicy taste and the Kokum imparts the necessary sourness that can be adjusted by adding the kokum pieces according to ones taste. This gravy is mouthwatering, very flavorful and yummy to those who love the Konkani or Goan cuisine, one of my favorites.
Hara Chana: 300 gm
Onion: 1 small
Freshly grated coconut: 3 Tbsp
Tomato: 1 Medium
Dried Red Chili: 2 no.
Ginger & Garlic paste: 1 Tbsp
Coriander powder: 2 Tsp
Red Chili Powder: 2 Tsp
Turmeric: 1/2 Tsp
Garam Masala powder: 1 Tsp
Salt: To taste
Kokum: 5 pieces
Cooking oil: 2 Tbsp
Water: As needed for boiling the chana and also to add and adjust the thickness of the gravy.
Wash the dried Hara chana and soak in water for 5-6 hours or overnight. Boil it for 3-4 whistles in a pressure cooker.
Heat Kadai or fry-pan on the gas stove, add few drops of oil, then put the red chili, the chopped onion and saute, then add the chopped tomato and finally add the grated coconut and fry till this masala is cooked. Grind this to a fine paste once it is cool.
If the ginger garlic paste is not ready, then we can add a small piece of ginger and 4 garlic cloves to the above masala while grinding.
Heat another Kadai and add the remaining oil, put the ground masala paste and ginger garlic paste and cook till the oil separates and is seen at the edges of the kadai. Use little quantity of water, if required, to fry the masala as this prevents the masala from getting burnt. Then add the turmeric, red chili powder, kokum, salt and simmer for a minute or two and then add the boiled chana to this masala. Let it cook on slow flame for 10 minutes. This allows the masala to mix well with the boiled chana. Do add all the water that is in the boiled chana when it was kept for boiling.
Add the garam masala just before the gas is to be switched off. Garnish with freshly chopped coriander.
SERVING OPTIONS: This can be served with Puri or Paratha or Roti, Dosa, set dosa or any bread of choice. I served it with whole wheatflour puris and some finely chopped onions. Rice and Hara chana gravy too can be another option.
NOTE: The home ground garam masala is fresh, stronger in flavor and hence very small quantity is required. If you are using outside store bought one then do adjust quantity as per the taste.
I enjoyed eating this yummy dish and feel happy to share it here with you all. Providing the links below to some other similar recipes that you might find interesting from ashuskitchen 🙂 .
For my other Chana post: click.