Hirvya Harbharyache Kalvan Recipe - Green Chickpea Curry
Make authentic Hirvya Harbharyache Kalvan with this easy recipe. A spicy, delicious Green Chickpeas Curry perfect for winter. Best served with hot Bhakri.
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!