Green Chana Recipe
Go Vegan Vegan

Green Chana Recipe


Green Chana Recipe – Vegan

As the winters approach, there are so many vegetables that come in abundance. Green Chana or Choliya is one of them and is one of the nutritious vegetables that you can make for your loved ones. With a little sweet taste, many people enjoy green chana as it is i.e., in the raw form. However, when cooked, it makes a delicious dish which can be enjoyed with chapati and paratha both.

Some people also use choliya to make pulao, and we must tell you it tastes incredible. Cooked just like any other vegetables, it is a powerhouse of nutrition and good for digestion. Green Chana is also quite popular during Chhath and is a delicacy to relish on! This is a sattvik recipe in which sendha namak has been used and is mae without onion-garlic.

However, it can be made on several occasions with onion and garlic. It will increase the taste of this vegetable. Do try it and let us know your feedback on the same.

How to make Green Chana

Step 1 – Wash the green chana
To prepare this amazing dish popular in Bihari cuisine, first, thoroughly wash the green chana and keep aside.

Step 2 – Sauté tomato for 5 minutes
Meanwhile, heat ghee in a pan and add cumin seeds, grated ginger and chopped green chillies. Allow the seeds to splutter. Next, add the finely chopped tomato and cook on low flame for 5 minutes.

Step 3 – Cook green chana for 5 minutes
Add turmeric and coriander powder in the cooked tomatoes along with sendha namak. Now, add green chana in the pan and stir well, and cover the pan. Cook for 5 minutes.

Step 4 – Add some water and cook for another 10 minutes
Now, add some water in the pan, and cook on low flame for another 10 minutes. Sprinkle coriander leaves and enjoy hot.

Ingredients of Green Chana

  • 3 Servings
  • 1 cup green chickpeas
  • 1 finely chopped tomato
  • 2 green chillies
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seeds
  • 1 inch ginger
  • sendha namak as required
  • 1 teaspoon turmeric
  • 2 tablespoon ghee
  • 1 tablespoon chopped coriander leaves