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Ingredients:

For the Green Chana Masala:

2 cups fresh green chickpeas (green chana)
2 medium-sized onions, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, slit (adjust to your spice preference)
1-inch piece of ginger, finely chopped
4-5 cloves of garlic, minced
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/4 teaspoon asafoetida (hing)
Salt to taste
2-3 tablespoons vegetable oil or ghee
Fresh coriander leaves for garnish

Instructions:

Prep the Green Chana: Shell the fresh green chickpeas by removing them from their pods. Rinse and set them aside.
Make the Green Chana Masala:
- Heat oil or ghee in a pan or kadai over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn translucent and slightly golden.
Add Aromatics:
- Add the finely chopped ginger and minced garlic. Sauté for a couple of minutes until the raw smell disappears.
Spices and Tomatoes:
- Add green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Stir well and sauté for a few minutes.
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.
Green Chana and Water:
- Add the shelled green chickpeas to the masala and mix well. Cook for a couple of minutes.
- Add about 1.5 to 2 cups of water and salt to taste. Stir well.
Cook the Sabz Chana:
- Cover the pan and let it simmer on low to medium heat. Cook until the green chana becomes tender, which usually takes about 20-25 minutes. You can add more water if needed to reach your desired consistency.
Finishing Touch:
- Add asafoetida and mix well. Adjust salt and spice levels to your taste.
- Garnish with fresh coriander leaves.
Serve: Sabz Chana is typically served with rice or Indian bread like roti or naan.