Hare chana ka nimona

HARE CHANE KA NIMONA / KHEEMA

INGREDIENTS

  • Hara chana shelled – 1 cup
  • Potato cubes – 1 medium [optional ]
  • Oil + ghee – 2 or 3 tbsp
  • Green chilli finely chopped – 1
  • Jeera / cumin seeds – 1 tsp
  • Onion very finely chopped – 1 big
  • Ginger garlic paste – 1 tbsp
  • Tomato finely chopped – 2 medium
  • Coriander pwdr – 2 tsp
  • Red chilli pwdr – 1 tsp or as per taste .[ green chilli also added ]
  • Turmeric pwdr – ¼ tsp
  • Garam masala pwdr / kitchen king masala – 1 tsp
  • Kasoor methi pwdr – 1/4 tsp
  • Finely chopped coriander leaves for garnish – 1/2 cup or more
  • Lemon wedges and onion slices to serve

PREPARATION

  1. Shell the hara chana pods .TIP – Take few pods in hand and rub in circular motion until the pods and seed separate .
  2. Wash ,rinse and drain the excess water .
  3. Grind it into a coarse paste without water .

METHOD

Heat oil  + ghee in a pan ,add the potato cubes and fry till golden .

Drain and remove .

Add jeera and let it splutter .

Add onions + green chilli and fry till golden brown .

Add ginger garlic paste and fry till raw smell leaves .

Add tomatoes + salt and cook till oil separates ,

Add chilli pwdr + coriander pwdr + turmeric + garam masala pwdr , mix well and fry for few seconds.

Add the hara chana paste , mix well and stir fry for 2 mins on medium low flame till rawness goes .

Add 2 or 3 cup of water and give a stir.

*****Water gets absorbed fast so add more – and the dish has to be wet and not dry so add accordingly .

Cover half and cook on medium heat for  5  mins till it is cooked .[ Keep stirring in between as it sticks to the pan ]

Add the fried potatoes and mix well.

Sprinkle kasoori methi pwdr and mix well .

Cook for 2 – 3 minute .

If water is less in between you can add hot water .

Add the coriander leaves ,mix well and off the flame  .

Serve hot with pav / khulcha / naan / bread accompanied with lemon wedges and onion slices.

While having do drizzle few drops of lemon juice .

Tastes nothing less than non veg kheema .

NOTES

  1. The same recipe goes for fresh green peas .
  2. If you don’t have fresh green chana ,then use dried ones – soak it overnight and use .
  3. This dish is famous in UP – they use lot of mustard oil – you can see oil floating .
  4. You can prepare this dish in cooker also – upto – 1 whistle.
  5. If the dish thickens ,add hot water ,mix well ,adjust spices and cook .
  6. Leftover can be used as stuffing for paratha.
  7. Tastes more yum when prepared with green masala – grind ginger + garlic + green chilli + load of coriander leaves.
  8. We can make separate paste of onion and tomato also .
  9. Towards the end can add a dash of pav bhaji masala for more taste.

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