Instant Pot Hara Dhaniya Cholia | Cilantro Green Chickpeas Curry
Haryana special, green chickpeas curry with the delicate flavors of cilantro prepared in instant pot, popularly known as Hara Dhaniya Cholia.
Servings: 4
Calories: 196kcal
Ingredients
- 12 oz Frozen Green chickpeas 12 oz pack - 1
- 1 cup Chopped Onion
- 2 Tomatoes
- ½ tsp Sugar
- 2 tsp Salt
- 1 tsp Coriander Powder
- ¾ tsp Red Chili Powder
- ½ tsp Garam Masala
- ½ tsp Cumin Powder
- ¼ tsp Turmeric Powder
- 1 cup Chopped Cilantro
- 2 tsps Oil
- ½ tsp Cumin Seeds
- 1 Green chili
- 1 tsp Ginger Garlic Paste
- 2 cups Water
Instructions
Prep - Work
- Thaw the frozen green chickpeas and make sure it is at room temperature.
- Chop the onion, tomatoes, green chili and cilantro and set aside.
Steps
Instant Pot Method
- Set the IP in saute mode and add oil.
- Once the oil is hot, add the cumin seeds, hing, and green chili.
- Saute for a minute and then add the chopped onions.
- Cook them for a minute and add the ginger garlic paste. Cook this onion ginger garlic mix until the raw smell goes away.
- Then add the tomatoes, sugar, and salt. Mix them all and mash the vegetables with the ladle.
- Add all the dry spice powders (coriander powder, cumin powder, red chili powder, garam masala and turmeric powder) and mix.
- Cover the IP with its lid (no need to lock/seal) cook until the tomatoes are mushy.
- Now add the green chickpeas and mix well.
- Finally, add 2 cups of water and set the IP in manual mode and cook for 3 minutes and release the pressure quickly after 5 minutes.
- Carefully open the IP lid and set the IP back to saute mode.
- Add the chopped cilantro and let it simmer for 2 minutes.
- That's it. Hara Dhaniya cholia is ready. Serve hot with rice or roti.
Pressure Cooker Method
- Pressure cook the green chickpeas by adding 2 cups of water for just one whistle and let the pressure drop and set it aside. Do not not discard the water.
- Heat a kadai or pan and add oil.
- Once the oil is hot, add the cumin seeds, hing, and green chili.
- Saute for a minute and then add the chopped onions.
- Cook them for a minute and add the ginger garlic paste. Cook this onion ginger garlic mix until the raw smell goes away.
- Then add the tomatoes, sugar, and salt. Mix them all and mash the vegetables with the ladle.
- Add all the dry spice powders (coriander powder, cumin powder, red chili powder, garam masala and turmeric powder) and mix.
- Cover with a lid cook until the tomatoes are mushy.
- Now add the cooked green chickpeas and mix well. Let it simmer for 3 minutes.
- Add the chopped cilantro and let it simmer again for 2 minutes.
- That's it. Hara Dhaniya cholia is ready. Serve hot with rice or roti.
Video
Notes
- Frozen chickpeas cook faster; hence I just cooked for 3 minutes and released the pressure quickly. If using pressure cooker just cook for one whistle. As I haven't worked with fresh green chickpeas, I am not able to tell the cooking time for the same.
- Adjust the salt and spices as per your preference.
- Garam masala and sugar are optional.
- This curry can be prepared without onion and garlic too. When I prepare that way, I add more tomatoes. Adapted from Desi Fiesta
Nutrition
Calories: 196kcal | Carbohydrates: 32g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 1229mg | Potassium: 482mg | Fiber: 9g | Sugar: 8g | Vitamin A: 955IU | Vitamin C: 15.8mg | Calcium: 63mg | Iron: 3.3mg