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    Home » By Category » Appetizers & Snacks

    Published: Dec 8, 2010 · Modified: Nov 22, 2019 by usha

    Sautéed Fresh Garbanzo Beans ~ Sautéed Green Chana

    Last time I made garbanzo beans pulao or green chana pulao, U liked it very much and wanted me to make it more often.  So last week when I did my Indian groceries, I picked up some green chana.   I bought more than a pound, more than what my cousin had given me last month and it took me over an hour to shell all those chana! 🙁 After that time consuming shelling process, I decide I was not buying green chana again! 

    This is the last of these you are going to see in this space and also in my kitchen, at least for this season!   Wouldn’t it be nice, if they sold shelled fresh chana?  I would have made something with it, almost every other day, all thru the season! That is how much I like green chana and miss being in Hyderabad during winters, the green chana season!

    Sautéed garbanzo beans is a very common evening snack this time of the year, back home. This can also be served for breakfast and that is exactly what I did this morning. U did not want any breakfast. I was left with a box of fresh garbanzo beans and some dosa batter. I chose green chana and made myself some sauteed green chana!  I ate my bowl and saved this for U.

    Below picture was taken on Mar 10th 2012

    Fresh Garbanzo Beans, Fresh Chickpeas, Hari Bhot, Fresh Green Chana, Sauteed Fresh Garbanzo Beans, Sauteed fresh green chana

    Cooking Time: 15 minutes
    Serves: 1 - 2
    Printable Recipe

    Ingredients:

    • 3 cups / 375 gms shelled Fresh Garbanzo Beans
    • ¾ - 1 teaspoon Salt
    • 1 – 1 ½ tbsp. Oil (approx.)
    • 2-3 Curry leaves toren into 2-3 pieces
    • ¼ teaspoon Mustard
    • ¼ teaspoon Jeera
    • ½ small Onion chopped
    • 4 – 5 green Chilies cut
    • 1 Scallion chopped (opt. but recommended)
    • 2 teaspoon Garlic crushed
    • ½ teaspoon Turmeric
    • Cilantro to garnish

    Preparation:

    • Wash the chana, cook the chana in some water. Chana cooks very fast, about 5 minutes. Once it comes to a boil, keep an eye on it. It cooks in a blink of an eye!
    • Drain the water, add salt, mix well and cover the pan. At this point, my mom grinds ¾th of the chilies to paste and adds it to cooked chana. Then, she cooks it on low flame for few minutes. By doing this, chana is steamed with the green chilies paste and salt. By doing this, chana is well seasoned and flavors get into the chana. I skipped this method, as I was lazy to pull out my grinder to make the paste.
    • Heat oil in a pan, add jeera and mustard. Let it splutter. I skipped this step as I don't like chewing those seeds.
    • Add onion, curry leaves and saute for a minute.
    • Add green chilies, garlic and saute for few seconds.
    • Add turmeric adn mix well.
    • Add green chana, mix well and saute for 5 minutes until the chana is well sauteed.
    • Garnich with cilantro and serve hot.

    Serving Suggestions:
    If you feel you need more heat to get a kick out of these chana, server it with one of the following

    • oil+green chili paste+crushed garlic
    • oil+crushed garlic
    • oil+chili powder

    This was my bowl!

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    1. Sandhya says

      December 12, 2010 at 5:47 am

      Thanks for dropping by 🙂
      Such a lovely n a simple dish.. I can have it just like tat...

      Reply
      • Sayali says

        December 17, 2010 at 2:30 pm

        Grab the sunshine award from my blog

        Reply
        • usha says

          December 20, 2010 at 8:53 am

          Thanks Sayali, for the beautiful award!

          Reply
    2. Sushma Mallya says

      December 11, 2010 at 6:07 am

      Healthy and so delicious...love such simple dishes

      Reply
    3. Apu says

      December 09, 2010 at 11:01 pm

      Looks perfect!!

      Reply

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