Are you looking for a comforting, spicy, and nutritious winter meal? Look no further than this authentic Hirvya Harbharyache Kalvan recipe. Also known as Green Chickpeas Curry or Olya Harbharyachi Bhaji, this dish is a winter staple in many Maharashtrian households.
Using fresh green chickpeas (Harbhara) available during the season, this curry is flavoured with a special “secret” coconut-garlic paste and the classic Kanda Lasun Masala. It strikes the perfect balance between spicy and savoury. Whether you are a beginner or a pro, this simple step-by-step guide will help you recreate the “hotel-style” taste right in your kitchen. It pairs perfectly with Jowar or Bajra Bhakri for a wholesome dinner.
Also Read – Quick Peanut Curry Recipe (Shengdanyacha Kalvan)
Ingredients:
- Here is everything you need to make this delicious curry:
- Main Ingredient: 300g Fresh Green Chana (Green Chickpeas/Olya Harbhara), peeled and washed.
- Tempering:
- 2-3 tbsp Oil
- 1 tsp Mustard Seeds (Mohari)
- 1 tsp Cumin Seeds (Jeera)
- A pinch of Hing (Asafoetida)
- Few Curry Leaves
- Vegetables:
- 1 Medium Onion, finely chopped
- 1 Medium Tomato, chopped
- Secret Paste (Crushed together):
- Small piece of Dry Coconut
- 10-12 Garlic Cloves
- 1/2 inch Ginger
- Handful of fresh Coriander Leaves
- Spices:
- 1/4 tsp Turmeric Powder
- 1 tbsp Kanda Lasun Masala (or spicy Red Chilli Powder)
- 1/2 tbsp Garam Masala Powder
- Salt to taste
- Thickener: 2.5 tbsp Roasted Peanut Powder (Shengdanyacha Kut)
- Liquid: 2 Glasses of Warm Water (adjust for consistency)
Also Read – Delicious Masoor Dal Batata Recipe (Lentil Potato Curry)
Step-by-Step Instructions:
- Prepare the Tempering: Heat oil in a kadhai (pan). Add mustard seeds and cumin seeds. Let them splutter. Add a pinch of hing and fresh curry leaves.
- Sauté Onion: Add the chopped onion to the pan. Roast it well until it turns golden brown.
- Add Secret Paste: Add the crushed paste made of dry coconut, garlic, ginger, and coriander. Sauté for a minute until the raw smell goes away.
- Cook Tomatoes: Add turmeric powder and chopped tomatoes. Cook for another 2 minutes until the tomatoes turn soft.
- Add Spices: Stir in the Kanda Lasun Masala and salt. Mix well. Then, add the Garam Masala powder and mix again.
- Add Chickpeas: Add the fresh Green Chickpeas (Harbhara) to the masala. Sauté for 2 minutes so the chickpeas absorb the flavours.
- Add Peanut Powder: Mix in the roasted peanut powder. This adds a nutty flavour and thickens the gravy.
- Simmer with Water: Pour in 2 glasses of warm water. Warm water helps maintain the temperature and brings out a nice ‘tarri’ (oil layer) on top.
- Cook: Lower the heat. You don’t need to cover it completely (a partial lid is fine). Let it simmer on low flame until the chickpeas are soft and cooked through (approx. 10-12 minutes).
- Serve: Once the chickpeas are soft and the gravy reaches your desired consistency, turn off the heat. Your Hirvya Harbharyache Kalvan is ready!
Also Read – Easy Green Peas Curry
Cooking Tips:
- Use Warm Water: Always add warm or hot water to the curry instead of cold water. This ensures the cooking process isn’t shocked and helps release the oil (tarri) for a beautiful red colour.
- Freshness Matters: Since this is a seasonal recipe, fresh green chickpeas taste best. If unavailable, you can use frozen ones, but fresh is recommended for the authentic sweet-savoury taste.
- Peanut Powder: Ensure the peanuts are roasted well before grinding. This prevents the curry from tasting raw and gives it a nice, thick texture.
Variations:
- Dry Version (Sukki Bhaji): If you prefer a dry side dish for tiffin, skip the 2 glasses of water. Just sprinkle a little water, cover, and steam cook for 5-7 minutes.
- Vegan Version: This recipe is naturally vegan! Just ensure you cook it in oil rather than ghee.
- Kid-Friendly: Reduce the amount of Kanda Lasun Masala or substitute it with Kashmiri Red Chilli powder to make it less spicy and more colourful for kids.
Serving Suggestions:
- This Green Chickpeas Curry is versatile and pairs well with:
- Breads: Hot Bajra or Jowar Bhakri (Millet flatbreads) are the traditional choice. Chapati or Paratha works too.
- Rice: Steamed Indrayani Rice or Jeera Rice.
- Sides: A side of raw onion slices, lemon wedge, and fried green chillies (Thecha).
Also Read – Maharashtrian Dal Drumstick Curry
FAQs:
Q1: Can I use dried chickpeas for this recipe?
Ans: Yes, but fresh green chickpeas are sweeter and cook faster. If using dried chickpeas (Harbhara), you must soak them overnight and pressure cook them for 3-4 whistles before using them in this recipe.
Q2: What can I use instead of Kanda Lasun Masala?
Ans: If you don’t have Maharashtrian Kanda Lasun Masala, you can use a mix of 1 tsp Red Chilli Powder, 1/2 tsp Cumin Powder, and 1/2 tsp Coriander Powder.
Q3: How long can I store this curry?
Ans: You can store this curry in the refrigerator for up to 2 days. Reheat it properly before serving.
Q4: Is this recipe healthy?
Ans: Yes! Green chickpeas are a superfood, rich in protein, fiber, and vitamins like A and C, making this a healthy dinner option.
Hirvya Harbharyache Kalvan Recipe – Green Chickpea Curry
Ingredients
- Main Ingredient: 300g Fresh Green Chana Green Chickpeas/Olya Harbhara, peeled and washed.
Tempering:
- 2-3 tbsp Oil
- 1 tsp Mustard Seeds Mohari
- 1 tsp Cumin Seeds Jeera
- A pinch of Hing Asafoetida
- Few Curry Leaves
Vegetables:
- 1 Medium Onion finely chopped
- 1 Medium Tomato chopped
- Secret Paste Crushed together:
- Small piece of Dry Coconut
- 10-12 Garlic Cloves
- 1/2 inch Ginger
- Handful of fresh Coriander Leaves
Spices:
- 1/4 tsp Turmeric Powder
- 1 tbsp Kanda Lasun Masala or spicy Red Chilli Powder
- 1/2 tbsp Garam Masala Powder
- Salt to taste
Thickener: 2.5 tbsp Roasted Peanut Powder (Shengdanyacha Kut)
Liquid: 2 Glasses of Warm Water (adjust for consistency)
Instructions
- Prepare the Tempering: Heat oil in a kadhai (pan). Add mustard seeds and cumin seeds. Let them splutter. Add a pinch of hing and fresh curry leaves.
- Sauté Onion: Add the chopped onion to the pan. Roast it well until it turns golden brown.
- Add Secret Paste: Add the crushed paste made of dry coconut, garlic, ginger, and coriander. Sauté for a minute until the raw smell goes away.
- Cook Tomatoes: Add turmeric powder and chopped tomatoes. Cook for another 2 minutes until the tomatoes turn soft.
- Add Spices: Stir in the Kanda Lasun Masala and salt. Mix well. Then, add the Garam Masala powder and mix again.
- Add Chickpeas: Add the fresh Green Chickpeas (Harbhara) to the masala. Sauté for 2 minutes so the chickpeas absorb the flavours.
- Add Peanut Powder: Mix in the roasted peanut powder. This adds a nutty flavour and thickens the gravy.
- Simmer with Water: Pour in 2 glasses of warm water. Warm water helps maintain the temperature and brings out a nice 'tarri' (oil layer) on top.
- Cook: Lower the heat. You don't need to cover it completely (a partial lid is fine). Let it simmer on low flame until the chickpeas are soft and cooked through (approx. 10-12 minutes).
- Serve: Once the chickpeas are soft and the gravy reaches your desired consistency, turn off the heat. Your Hirvya Harbharyache Kalvan is ready!
