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Hare Chane Ka Nimona

4 from 1 vote

The process for making chana nimona is same as that of matar nimona. During winter, fresh chana is available in market which are very soft. We already make it dry or with gravy but we can also make it's nimona which is quite delicious. You can make it with either urad dal vadi or with potatoes. The procedure remains same. Nimona and rice combination is very good.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Recipe CategoryVegetarian
Served AsLunch
Servings 4


  • 250 gm Fresh hare chane
  • 1/2 cup Urad dal vadi
  • 2 tbsp Onion paste
  • 1 tbsp Ginger garlic paste
  • Salt
  • 2 tsp Turmeric powder
  • 2 tsp Red chili powder
  • 1 tbsp Coriander powder
  • 1/2 cup Tomato puree
  • 2 tbsp Oil
  • 1 tbsp Ghee
  • 1 tsp Heeng
  • 1 tbsp Cumin seeds
  • Coriander leaves for garnish


  • Coarsely grind chana in a grinder. Heat ghee in a pan and fry the vadiyan till golden and the fry the grinned chana in the same pan till golden. Now heat oil in a heavy bottom pan, then crackle the cumin seeds, add heeng, then fry the onion, ginger,
  • Now add red chilly powder, coriander powder, salt and turmeric and then stir it. Add tomato puree and cook the massala until the oil separates.
  • Add roasted chana, vadiyan and 2 glass of water. Cover and cook on sim for 10 to 15 minutes. Garnish with coriander leaves and serve with boiled rice.

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4 from 1 vote

Hem Lata Srivastava
Hem Lata Srivastava

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