Hara Cholia ki Sabzi
Fresh green chickpeas from the winter harvest, sautéed with onion, ginger and spices — a short-season farm-to-kitchen sabzi that is fading from everyday tables.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 7 g
- carbs
- 22 g
- fibre
- 7 g
- protein
- 9 g
- calories
- 190 kcal
Instructions
- 1
Heat mustard oil in a kadhai (deep wok-like pan) until it just smokes. Let it cool slightly.
- 2
Add cumin seeds and let them crackle. Add chopped onion and fry until golden.
- 3
Add ginger and green chilli. Cook for a minute.
- 4
Stir in turmeric and coriander powder. Add the shelled green chickpeas.
- 5
Mix well, then add salt and a splash of water. Cover and cook on medium-low heat for 12-15 minutes until tender.
- 6
Uncover and cook off any extra liquid. Garnish with fresh coriander before serving.
Chef's tips
Do not overcook the chickpeas or they turn mushy and lose their fresh bite; they should stay slightly firm. This dish is best made during the short winter window when fresh cholia (green chickpeas) is in markets.
Ingredient substitutions
- fresh green chickpeas → frozen green chickpeas, thawed
Storage
Refrigerate for up to 2 days.
Reheating
Reheat in a pan with a few drops of water.
Common mistakes to avoid
- •Overcooking until the chickpeas turn pasty
- •Skipping mustard oil, which gives this dish its characteristic sharpness
Serving suggestions
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