This particular curry is very dear to me., My mom used to make this when I was in India. Every winter we get lots of green vegetables, so when we get green chana mom brought it and whole family sit together and clean it. Half of them go straight to the tummy, rest will end up in bowl. then what ever left mom made the curry of it. Ingredients are very simple and easy to find and it's very quick and healthy too.
3 cups fresh green chana
1 bunch (about 6) spring onion (chopped with green and white both part)
2 tsp garlic paste
pinch of hing
1 tsp mustard seeds
1 tomato Finely chopped
1 tsp each dhania powder, red chili powder, garam masala
salt to taste
2 tsp oil
Wash and chopped spring onion,
Heat oil in pan, add mustard seeds, when its crackle add hing then add spring onion in to .
cook for 2 minutes , you just want them to cook just a little bit, cause it will cook later on with chana.
Add Garlic paste, rest of the powder masala , tomato in it.
cooked for 2 more minutes and then add chana in to it.
Add half cup of water and put the lid on it and cook till the water is gone.
Served it hot with roti, raita or rice.
Note : you can use frozen green chana also .