Green Chanas – I noticed them in the grocery store very fresh in their pods about 4 years ago, I looked at it for a while debating if to buy it or not. I did not buy it then but started looking for them after I saw Indira’s post on them, but they seemed elusive, so settled on the Frozen variety. The dried Channa are delicious but the green ones have a special taste all their own.
1. 1 1/2 Cups Green Chana
2. 1 Onion Chopped fine
3. 4 garlic cloves chopped fine
4. 1/2 inch ginger grated
5. 1 Red Tomato
6. 1 Small Mango cut into small pieces
7. 2 Potatoes peeled and cubed
8. 1 Tbsp Corriander powder
9. 1 tsp cumin powder
10. 1/2 tbsp Red chilli powder
11. 1 tsp turmeric powder
12. Seasonings: mustard cumin and curry leaves
13. salt to taste
1. Heat oil in a Pressure Cooker add the seasonings, when the mustard starts to splutter add the onions and saute till translucent.
2. Add the garlic and grated ginger, saute for a few minutes.
3. Now add in the powders mix well.
4. Add the tomatoes and saute till soft.
5. Add the Green Chana, add salt and about 1/4 cup of water. Close the lid and cook for a whistle or cook for about 6-8 minutes till chana is almost cooked.
6. Now add the chopped Mango and Potatoes and cook till potatoes are soft.
Serve hot with Chappathis or Rice.
The crunchy Chana, soft potatoes and sour mangoes give it a unique taste.