Chole (Chick Peas / Kabuli Chana) With Hara Masala.

“Chole (Chick Peas / Kabuli Chana) With Hara Masala / White Whole Chana Green Curry” … Chole is a delicious curry from Punjabi Cuisine that is popular all over the world. A Delicious~Spicy~Aromatic Curry that is best relished with Bhatura … Yummilicious … 

** Chole is a thick spicy gravy masala side dish prepared using chick peas / kabuli chana / white whole chana. This is a Punjabi / North Indian specialty that has been widely spread all round the world for many years now. Children and elders, all love this dish when served along with Bhatura a deep fried poori. The same can be enjoyed with paratha, naan or simple poori too. The recipe I am posting today is a very old one that dates back to about 40 yrs. This recipe was published in a popular magazine and my sister had prepared the same then. The recipe now is followed by all of us as everybody in my maternal home loves it. 

** The inclusion of fresh coriander and pudina leaves while grinding of the masala gives it an aromatic taste unlike the other chole masala dishes, though I love that one too. I have already posted a chole masala with bhatura before and today I am posting our favorite hara masala one prepared and served with Sweet Potato Bhatura, My very own own version. Last time I had prepared using potatoes and before that the normal way. Do try this combo of dish and Enjoy with your family and friends. I will be posting the Bhatura recipe back to back with this chole recipe as a separate post and will share the link below. 

** Here is the age old Delicious~Spicy~Aromatic Chole With Hara Masala Recipe .... 

** Ingredients : 

Chick Peas / Kabuli Chana / White Whole Chana : 2 cups 

Onion / Kanda / Piyav: 1 large sized finely chopped 

Curry Leaves / Kadi Patta / Karbev : 6-8 fresh one’s 

Tomatoes : 2 large sized cut into small pieces 

Garam Masala Powder : ½ tsp 

Coriander / Dhania Powder : 1 tsp 

Cumin / Jeera Powder : ½ tsp 

Fennel / Badisep Powder : ½ tsp 

Kashmiri Red Chilly Powder : 1 tblsp 

Amchur Powder : 1 tsp 

Salt to taste 

Oil : 2 tblsp 

** For Masala to be Ground : 

Cloves / Lavang : 3-4 

Cinnamon / Tike Saal : 1” x 2 pieces 

Green Chillies / Hirvi Mirchi : 3-4 

Red Kashmiri chillies : 4-5 

Cumin Seeds / Jeera : 1 tsp 

Coriander Seeds / Kothimbir : 2 tsp 

Green Cardamom / Yellu : 3-4 

Haldi / Turmeric Powder : one pinch 

Garlic / Losun : 8-10 peeled 

Ginger / Adrak : 1 inch piece finely chopped. 

Onion / Kanda / Piyav : 2 large sized chopped to small pieces 

Pomegranate Seeds (Dried) / Sukha Dalimb beej : 1 tsp 

OR 

Tamarind : a very small marble sized ball 

Coconut : ½ cup freshly grated. 

Coriander Leaves / Dhania patta : 3 cups chopped 

Pudina / Mint Leaves : a handful chopped 

Curry Leaves / Kadi Patta / Karbev : 6-8 fresh one’s 

Raw Rice / Tandul : ¼ cup (Washed and drained well) 

Oil : 2 tblsp 

** For Garnishing : 

Coriander Leaves / Dhania patta : handful finely chopped 

Lemon : One cut into pieces 

Onion : One sliced lengthwise. 

** Soak 2 full cups of chick peas in plenty of water overnight or for 8 hrs. Wash again in plenty of water and put it in a pressure cooker along with water. The level of the water should be about an inch above the chick peas level. Pressure cook on medium flame for 2 whistles. Allow to cool and let the pressure in the cooker fall on its own. The chick peas are cooked and ready, keep them ready aside. 

** In a thick bottomed kadai add 2 tblsp of oil, when hot lower the heat and add in the lavang, tike saal, green chillies, red chillies, jeera, dhania, cardamom, garlic, ginger and fry for 2-3 minutes, now add in the haldi powder, pomegranate seeds (if adding), raw rice, curry leaves and further fry for 2-3 minutes. Now add the chopped onions and fry for another 2-3 minutes and finally add in the coconut and continue to fry all for some time till you get a nice aroma or say 4-5 minutes. 

** Remove the fried masala into a mixer grinder add in the coriander and pudina leaves along with tamarind (if adding) and grind to a very fine paste. You may use the cooked water of kabuli chana for grinding. The masala should be ground very fine. Remove and keep this aside ready. 

** In a thick bottomed kadai add in the 2 tblsp of oil and bring to heat, when hot lower the heat and add in the finely chopped onion and fry till they turn light brown in color, now add in the curry leaves, garam masala powder, red chilly powder, dhania powder, jeera powder, amchur powder, badisep powder and fry for 1 minute. Add in the finely chopped tomatoes and mix well. Sprinkle some cooked kabuli chana water or water so that the masala does not get burnt and cook the tomatoes till half done. 

** Now add in the ground masala and salt to taste, mix well. Allow to cook on low heat mixing often till you see bubbles appearing. Now add in the cooked kabuli chana and mix well. Add water if necessary to bring in to thick curry consistency. Let cook on medium flame till it comes to a boil, lower heat and simmer for 3-4 minutes. 

** “Chole (Chick Peas / Kabuli Chana) With Hara Masala / White Whole Chana Green Curry” is done and ready to be served. While serving garnish with sliced onions and a little bit of the finely chopped coriander leaves and a slice of lemon. I served this delicious~aromatic chole with Spiced Sweet Potato Bhatura. You may serve it with any paratha, poori or roti too. Goes well with our very own amchi panpolo (neer dosa) too or any other dosa. 

** You can use the search option for "Chole" where you will get a few more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".