We are in the last week of this blogging marathon. Only six more recipes to go and I couldn’t believe I have already posted twenty recipes. Every time I grab frozen peas or coconut or undhiyu veggie mix from the freezer section, I see the green chickpeas / Hara chana packets. I always wanted to grab them and try some simple curries, but I kept postponing thinking if we will like it or not as we have never tried it before. But when I was searching for Haryana based recipes, I landed upon Manjula’s Blog and found this Hara Dhaniya Cholia as part of the Haryanvi Thali. The recipe was super simple, and I tried it and guess what, I was banging myself for not trying the cholia before. :-)

Hara Chana – Favorite Vegetable

Hara Chana or green chickpeas is a favorite winter vegetable like hyacinth beans, and it is widely used in Punjabi and Haryanvi cuisine. Aloo Cholia / Potato green channa curry is one among the popular recipes with choliya. But as we love cilantro flavor, I went with Hara Dhaniya Cholia. I pretty much followed Manjula’s recipe but modified the spices according to our taste preference. I used garam masala and also increased the amount of chili powder a bit. This curry pairs well with poori, roti, and rice. I wish I could source fresh ones, but I guess I need to go with frozen ones for now. What I noticed was, once cooked, the green chana color got changed to brown like regular kala chana. I am not sure if it’s the tendency of the frozen beans. I am yet to experiment more curries with it. Now off to the Hara Dhaniya Cholia recipe. Here is the quick video that I made. Please subscribe to my youtube channel and stay tuned for new recipes.

Recap:

2015 | Day 21 – Oats Porridge 2016 | Day 21 – Thayir Vadai 2017 | Day 21 – Instant Pot Hara Dhaniya Cholia | Cilantro Green Chickpeas Curry

Instant Pot Hara Dhaniya Cholia | Cilantro Green Chickpeas Curry Recipe

Haryana special, green chickpeas curry with the delicate flavors of cilantro prepared in instant pot, popularly known as Hara Dhaniya Cholia.

Ingredients:

Frozen Green chickpeas, 12 oz pack – 1 Chopped Onion – 1 cup Tomatoes – 2 Sugar – ½ tsp Salt – 2 tsp Coriander Powder – 1 tsp Red Chili Powder – ¾ tsp Garam Masala – ½ tsp Cumin Powder – ½ tsp Turmeric Powder – ¼ tsp Chopped Cilantro – 1 cup Oil – 2 tsps Cumin Seeds – ½ tsp Green chili – 1 Ginger Garlic Paste – 1 tsp Water – 2 cups

Prep – Work:

Thaw the frozen green chickpeas and make sure it is at room temperature. Chop the onion, tomatoes, green chili and cilantro and set aside.

Steps:

Instant Pot Method:

Set the IP in saute mode and add oil. Once the oil is hot, add the cumin seeds, hing, and green chili. Saute for a minute and then add the chopped onions. Cook them for a minute and add the ginger garlic paste. Cook this onion ginger garlic mix until the raw smell goes away. Then add the tomatoes, sugar, and salt. Mix them all and mash the vegetables with the ladle. Add all the dry spice powders (coriander powder, cumin powder, red chili powder, garam masala and turmeric powder) and mix. Cover the IP with its lid (no need to lock/seal) cook until the tomatoes are mushy. Now add the green chickpeas and mix well. Finally, add 2 cups of water and set the IP in manual mode and cook for 3 minutes and release the pressure quickly after 5 minutes. Carefully open the IP lid and set the IP back to saute mode. Add the chopped cilantro and let it simmer for 2 minutes.

That’s it. Hara Dhaniya cholia is ready. Serve hot with rice or roti.

Pressure Cooker Method:

Pressure cook the green chickpeas by adding 2 cups of water for just one whistle and let the pressure drop and set it aside. Do not not discard the water. Heat a kadai or pan and add oil. Once the oil is hot, add the cumin seeds, hing, and green chili. Saute for a minute and then add the chopped onions. Cook them for a minute and add the ginger garlic paste. Cook this onion ginger garlic mix until the raw smell goes away. Then add the tomatoes, sugar, and salt. Mix them all and mash the vegetables with the ladle. Add all the dry spice powders (coriander powder, cumin powder, red chili powder, garam masala and turmeric powder) and mix. Cover with a lid cook until the tomatoes are mushy. Now add the cooked green chickpeas and mix well. Let it simmer for 3 minutes. Add the chopped cilantro and let it simmer again for 2 minutes.

That’s it. Hara Dhaniya Cholia is ready. Serve hot with rice or roti.

Notes:

Frozen chickpeas cook faster; hence I just cooked for 3 minutes and released the pressure quickly. If using pressure cooker just cook for one whistle. As I haven’t worked with fresh green chickpeas, I am not able to tell the cooking time for the same. Adjust the salt and spices as per your preference. Garam masala and sugar are optional. This curry can be prepared without onion and garlic too. When I prepare that way, I add more tomatoes.

📖 Recipe

   

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