Hara Chana Aloo Ki Sabji: A Winter Delight from Gujarat
Winter in Gujarat brings with it a special seasonal ingredient—Hara Chana, also known as Ginjara in Gujarati. This vibrant green chickpea curry is a winter staple, often enjoyed during Indian festivals like Sankranti and Holi. Hara Chana is more tender and flavorful than its dried counterpart, making it perfect for a variety of dishes. One such traditional recipe is Hara Chana Aloo Ki Sabji, a simple yet delicious dish that’s a favorite in many Gujarati households.
Cultural Context and Personal Anecdote
Hara Chana holds a special place in Gujarati cuisine, especially in Winters. It’s a versatile ingredient that can be enjoyed boiled, roasted, or as part of a curry.
Growing up, I remember how my family would eagerly wait for the winter months when fresh green chana would flood the markets. One of our go-to evening snacks was a simple mix of boiled Hara Chana with chat masala, salt, and boiled potatoes or simply roasting Hara chana in its shell and enjoy it on a Movie night. But when we wanted a new curry in lunch, my mother would whip up this Hara Chana Aloo Ki Sabji. The combination of tender green chickpeas and soft potatoes, enveloped in a tangy and spiced yogurt sauce, made it a comforting and hearty dish perfect for Lunch or Dinner.
Health Benefits and Ingredient Information
Hara Chana (Green Chickpeas): A nutritional powerhosue, Hara Chana (Green chickpeas) is packed with protein, fiber, and essential vitamins. Its fresh, green variety offers more health benefits than the dried version.
Aloo (Potatoes): Potatoes are a good source of carbohydrates and provides energy. Potatoe’s high potassium content, helps maintaining healthy blood pressure levels.
Curd (Yogurt): Curd is rich in probiotics, which are beneficial for gut health. It also adds a lovely tang to the dish, balancing the spices beautifully.
Possible Substitutions:
- If Hara Chana is not available, you can substitute it with frozen green peas or regular boiled chickpeas.
- For a vegan version, you can replace curd with coconut milk or cashew cream.
Consider this other Gujarati Special Curies:
- Kathiyawadi Dhokli nu Shaak recipe (कठियावाडी ढोक्ली की सबजी)
- Gujarati Sev Turai ki Sabji – Sev Turiya nu Shaak recipe
- Gujarati Cabbage Potato Curry | Kobi Batata nu Shaak
Hara Chana Aloo ki Sabji
Ingredients
- 1½ cup green chickpeas हरा चना / जींजरा
- 2 medium potatoes आलू
- 1 cup curd दही
- Cinnamon and cloves as required (दालचीनी/लवंग)
- 2 tbsp gram flour बेसन
- 1 tbsp red chili powder लाल मिर्च पाउडर
- 1 tbsp cumin powder जीरा पाउडर
- ¼ tsp turmeric powder हल्दी
- 2 tbsp oil तेल
- Salt to taste (नमक)
- Fresh coriander/tomatoes for garnishing धनिया और टमाटर
Instructions
- Prepare the Ingredients: Boil the green chickpeas and potatoes with Salt. Once boiled, chop the potatoes into square pieces.1½ cup green chickpeas, 2 medium potatoes, Salt
- Saute the Chana and Aloo: In a pan, heat oil. Once oil is hot, add Cinnamon and Coves. Then add the boiled green chana and potatoes, and sauté for a few minutes.1½ cup green chickpeas, 2 medium potatoes, 2 tbsp oil, Cinnamon and cloves
- Create the Gravy: Add curd and gram flour to the pan, stirring well. Then, mix in the red chili powder, turmeric powder, and cumin powder. Cook until the raw smell of the spices disappears. Adjust salt as per taste.1 cup curd, 2 tbsp gram flour, 1 tbsp red chili powder, 1 tbsp cumin powder, ¼ tsp turmeric powder, Salt
- Final Touches: Once everything is well combined and cooked, garnish with fresh coriander and chopped tomatoes.Fresh coriander/tomatoes for garnishing
- Serve: Serve hot with chapatis or parathas for a hearty and warming meal.
Notes
- Tip: To prevent curd from curdling, ensure it’s at room temperature before adding it to the hot pan. Stir continuously while adding.
- Serving Suggestions: This sabji pairs wonderfully with soft chapatis or parathas. For a complete meal, serve it with a side of yogurt and pickles.
It's a shame – because this recipe doesn't have "paneer", "butter" or "tikka" in the title, it's not going to get the attention it deserves. I'm excited to try it.
Hehe… Sarcastic comment. But very true Harry. Indian food is known to have Paneer name in Curry. But if at all you are giving it a try, do let us know how was your experience.
Shouldn't there be cloves in this recipe?
No, in authentic Gujarati version, they keep it very simple. But yes you can add cloves and cinnamon to enhance its taste little more.