Hariyali Chana

My office is at DP road , a posh area which is flocked with foodies due to the presence of a lot of famous restaurants and joints like Zamu's ( paradise for people who love Sizzlers), Kukku's Paratha (for their 'हट्टा कट्टा पंजाबी पराठा) Chutney's , Mainland China, Sigri and what not . Huh.. i can feel a rumble in my stomach.

So to be precise , every now and then me and my colleagues are transported to the heavenly state which is full of aroma of some mouth-watering dishes. Also,our office has such a 'strategic location that sometimes we get to see 'whats cooking' in the open-air kitchen. In the last week whatever they were cooking , had such a rich aroma that i instantly peeped through the window  to check what is it? And to my surprise they were cooking Pindi Chana. I love Chole and the one that i make in Green gravy is loved by all . Green Gravy??? wazzat ? Ok so here's the recipe from my Khana Khazana :

Ingredients :

• 1 cup Chickpeas ( kabuli chana)
• 7-8 Garlic Cloves
• 2 Medium sized Onions
• 2 teaspoons Ginger Paste
• 8-10 Green Chilies (you can add some more if u want it to be more spicy )
• 1 Medium Tomato
• 2 cups Chopped Coriander
• 1 Katori Curry Leaves
• 1 tsp turmeric powder 
• Salt To Taste 
• 1 tsp garam masala

Preparation Time: 20 mins

Serves: 4-5

How to cook:

• Soak chickpeas in water overnight . 
• Next day ,cook them with salt and enough water in the cooker till fully done.
• Reserve the water as it adds to the taste and thickens the gravy.
• Make a coarse paste with chopped coriander , kadi patta, onion, tomato ,garlic cloves and add the ginger paste to it. 
• Heat oil and add the coarse paste to it. 
• Add turmeric powder and sauté over low heat until the oil separates.
• Now add chole with the reserved water and salt . Simmer uncovered till the liquid gets absorbed. 
• Add a pinch of garam masala and serve with the garnishing of finely chopped coriander leaves . 

Chandana Mungre Kashid

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