### TranslatedIngredients: 200 grams Hara Chana - soaked overnight,1 Onion - finely chopped,1 Tomato - finely chopped,1 Cinnamon Stick (Dalchini),2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,2 tablespoon Ghee,2 teaspoons Coriander (Dhania) Leaves - finely chopped,Salt - to taste,2 inch Ginger,5 cloves Garlic,1 Green Chilli,1 inch Cinnamon Stick (Dalchini),3 Cloves (Laung) ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Hara Chana Masala Recipe, soak the dried green chickpeas overnight and in the morning cook it along with salt for 3 whistles in a pressure cooker and keep aside.Now, grind the ingredients mentioned in the 'to grind to a smooth paste' table using a hand mixer or blender adding little water and keep aside.Heat green in a heavy bottom pan on low heat, add the cinnamon stick and finely chopped onions and sauté till it becomes translucent.Add the ground spice paste and saute until the raw smell of the ginger-garlic goes away.Add the finely chopped tomatoes and cook until it turns soft and mushy.Now add the spice powders - coriander, chilli and garam masala powder and cook until the whole mix comes together and oil separates out.Add the boiled green chickpeas, two cups of water and season with salt and simmer for 10 minutes.Garnish with coriander leaves and switch off the flame. Serve the warm Hara Chana Masala Recipe along with roti's or steamed rice on a rainy evening.