Breakfast/ Snacks

Hara Chana Ghoogni

Hara Chana GhoogniTypically, Ghoogni/Ghugni is made with Bengal gram, but this exotic cousin finds its way to our plates in winters. Green Garbanzo Beans or Hara Chana/ Harabhara whatever you may call it, is a blink-and-miss-it kind of a vegetable, available only for a short span of time. The Hara Chana Ghoogni is semi-dry, laced with spices, a perfect option for a power-packed breakfast or even as an evening snack.

Come winter and you can spot the greens everywhere. With fresh produce, seasonal fruits & vegetables scattered all over the market, one is spoilt for choice when it comes to cooking and eating. Among all the greens, these fresh green garbanzo beans are one of my favourites. There are a variety of dishes that you can prepare with this one, have it roasted if you want a quick snack or as fritters/ Hara Chana ka bachka, in Pulao or even as the Hara Chana Ghoogni. These taste much better than the Black gram or the Chickpeas as they have a mild sweetness to them.

Hara Chana Ghugni

Straight from the pod, these are the freshest you can have them, bring home a bunch and peel off the shells to get these beans. Shelling them can be super tiring, try to get your hands on the shelled ones, will make your work a whole lot easier, but if you don’t get the shelled variety, call your clan and do it collectively and it won’t seem like a task 😉 And let me tell you, it’s totally worth it. Usually there are one or sometimes two in a pod, it can also be stored up to 2-3 months in the freezer just like green peas so you can store to cook at a later time.

This recipe is made super easy with only a few ingredients, maintaining the natural flavour of the Hara Chana.

Hara Chana Ghoogni

Green Garbanzo BeansIngredients
Hara Chana- 1/2kg
Onions- 2 large (chopped)
Salt- to taste
Turmeric Powder- 1/4tspn
Pepper powder- 1 tspn
Green Chillies- 2
Red Chillies- 2
Bay Leaves- 2
Black Cardamom– 1
Oil- 1tblspn
Water- 2 cups

Method
1. Wash them and keep aside. Add oil in a pressure cooker, add bay leaves and black cardamom.
2. When it begins to splutter, add chillies and chopped onions, add turmeric powder.
3. Stir it and add Hara Chana before onion changes colour.
4. Add salt and water and close the lid of the pressure cooker.
5. Turn the flame to minimum after 2 whistles, let it cook for another 10 minutes.
6. Open it when it releases the steam, add pepper powder.
7. Stir while the water dries up, adjust salt and water according to your preference.
8. Serve hot!

You Might Also Like

No Comments

Leave a Reply