Green Bengal Gram (Chana) Spicy Stir Fry (Bhaji/Sabji)
Hara Kachcha Chana Masledar (Sabji/Bhaji)
Sushma Agarwal
Fresh Green Bengal Gram/Hara Chana/Cholya are considered to be quite a nutritious winter vegetable in India. They are often called as Green Chickpeas in UK, but Bengal gram is actually different from chickpeas.
They are cooked in many different ways; simply stir fried with minimal spices, made into a curry, cooked, mashed up and used as stuffing for parathas, as a filling for samosas, added to a pulao/pilaf, blended and made into a sweet like a Burfi and even as a kheer (a milk pudding). Ground and added to a besan batter, they can be used to make pakoras. The green Chana pods are often roasted on charcoal and eaten hot, especially on Holi festival. In UK, it is difficult to find them fresh, except at large Indian grocers, but frozen ones are available at many Indian stores all the year round. Serves 4-6
Edited April 2024
Ingredients
500 gm. green Bengal Gram or Kala Chana (Desi chickpeas), fresh or frozen (not dry ones)
1-2 green or red fresh chillies, chopped
1 tbsp. oil
1 tsp. cumin seeds
1 tsp grated ginger (optional)
A pinch of hing or asafoetida
10 gm salt
1/4 tsp. turmeric
Lemon juice
Instructions
Prepare chana, peel if bought fresh as pods.
If using green/red chilli, deseed if too hot.
Heat oil in a pan or wok.
Add cumin seeds and asafoetida powder. When the seeds crackle, add ginger, green/red chillies, salt and spices.
Add the chana, stir fry to mix everything and then cook covered on medium heat until cooked. You may need to add a spoon or two of water, if they look too dry. This may take 20 minutes or a little longe. I often cook them it in a pressure cooker; 1-2 minutes under full pressure.
Add lemon juice, adjust seasoning and serve warm, either as a snack or as part of an Indian meal.
You can garnish with chopped coriander leaves, wedges of lime/lemon and thinly sliced onion.
This dish can be served at room temperature.
