How to make Hara Choliya Dahi Ka Chounk -

Fresh green chana cooked with masalas and yogurt.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Green Bengal Gram (हरा चना), Yogurt (दही)

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

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Hara Choliya Dahi Ka Chounk

Hara Choliya Dahi Ka Chounk Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Hara Choliya Dahi Ka Chounk Recipe

  • Green Bengal Gram 3 cups

  • Yogurt to taste

  • Oil 3 tablespoons

  • Onion 1 large

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Green chillies 2-3

  • Garlic paste 1/2 tablespoon

  • Ginger paste 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1/2 tablespoon

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Yogurt 1 1/2 cup

  • Garam masala powder 1 teaspoon


Step 1

Cook hara cholia in 3 cups of water with salt for 20-25 minutes or pressure cook for 2-3 whistles. Drain.

Step 2

Heat oil in a deep non stick pan. Chop onion.

Step 3

Add asafoetida and cumin seeds to the pan and sauté till the seeds change colour. Chop green chillies.

Step 4

Add onion to the pan and saute for 1 minute. Add green chillies, garlic paste and ginger paste and sauté till fragrant.

Step 5

Add turmeric powder, coriander powder, cumin powder and red chilli powder and mix. Add yogurt, cholia and salt and mix.

Step 6

Add ¼ cup water and garam masala powder and mix. Cover and cook for 3-4 minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.