HARE CHANE KI KADHI/CHOLYE KI KADHI/A RAJASTHANI JAYKA
Many of you might know this is the harvesting season of green chana or cholia. This is harvested during spring in the northern and Central belt of India. Green chana is the raw or tender form of black/brown chana. When green chana is matured in the fields and farms, it turns hard and brown. The vegetable markets and vendors are seen selling shrubs full of pods containing raw green desi chana or cholia.
This green gram or cholia is eaten raw or roasted on fire in the villages. Several dishes are prepared with cholia from breakfast to the main course. Not only this, a tasty burfi is prepared with green chana. Cholia sabzi is cooked with potatoes, paneer, and mushrooms. A kadhi with hara chana is fondly cooked and eaten in the states of Haryana and Rajasthan. Today I am sharing the hara cholia kadhi with the Rajasthani version. This kadhi has a base of buttermilk and chickpea flour like other kadhis prepared in different regions of India. This tastes better when the chaas is a little sour and the chana is soft and tender that is known as Desi Chana.
Prep Time – 5 minutes
Cook Time – 25 minutes
Course – Main
Cuisine – North/West/ Central India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Choliya/Hara Chana /Green Gram- 1 cup(150 gms)
• Chass/Mattha/Buttermilk – 1 lt
• Besan/chickpea flour – 3 tbsp
• Pyaz/Onion – 1 large
• Garlic cloves – 6-8
• Ginger – 1-inch piece
• Salt – To taste
• Mustard Oil – 2 tbsp
• Water – 1 cup
• Fresh coriander leaves – a handful
• SPICES REQUIRED
• Whole red chilly – 1-2
• Jeera/Cumin – 1 tsp
• Ajwain/Carom – 1 tsp
• Red chilly powder – 1 tsp
• Garam masala – 1 tsp
• Dhania/Coriander powder – 2 tsp
• Haldi/Turmeric powder – 1/2 tsp
• Heeng/asafoetida – 1/2 tsp
● PREPARATIONS TO BE DONE
1 – Add besan to the chaas(buttermilk)and whisk well so that there is no lump
2 – Slice onion thinly. Chopp ginger and garlic. Keep them aside
● METHOD TO COOK HARA CHANA KADHI
1- First of all, keep a kadahi on flame and add mustard oil. Heat it to the smoking point. Switch off the gas for a minute to bring the temperature to at low
2- When the temperature of the oil is cooled down, add jeera, heeng, and whole red chili. Allow the spices to crackle so that these release their aromas in the oil
3- Switch on the gas again and add chopped ginger and garlic. Roast/bhunow them for a second and add sliced onions
4- Roast/Bhunow onions for a few seconds. Add salt and all the powdered spices
5- Roast/Bhunow the spices and add cholia/green chana. Roast cholia with the onions and spices
6- Add 1 cup of water and allow it to boil. Cover the pan with a lid and simmer the sabzi. Cholia/hara chana will become soft within 5-6 minutes at low flame
7- Now, add besan-infused buttermilk. Stir the kadhi and allow it to boil at a high flame. When the boil comes, slow down the flame to medium
8- Allow the kadhi to boil for 15 minutes. It will become thicker with time.
9- When hara chana kadhi is cooked to perfection, add chopped coriander leaves and mix well. Switch off the flame at this point
10- Serve the tasty hare chane ki kadhi /Cholia kadhi with steamed rice
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