Lila Chana nu Shaak

Name: Lila Chana nu Shaak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g green chickpeas (fresh, shelled, hara chana); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 8 pcs curry leaves; 1 pinch asafoetida; 1 inch ginger (finely chopped or grated); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 0.5 tsp salt; 1 pcs tomato (medium, finely chopped); 0.5 cup water (for cooking); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

7/10

Tender green chickpeas cooked in a light, fragrant gravy with a gentle tempering of mustard seeds and curry leaves. This Gujarati specialty celebrates the short winter season when fresh hara chana appears in the markets. The chickpeas stay slightly firm, soaking up a delicate blend of ginger, green chili, and coriander-cumin that lets their natural sweetness shine.

PREP

15m

COOK

25m

SERVES

1 KATORI

258 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Cook the green chickpeas.
1.Rinse the shelled green chickpeas well under running water.
2.Transfer to a pressure cooker with 0.5 cup water and salt.
3.Pressure cook on medium heat for 2 whistles, then let the pressure release naturally.
4.Drain and set aside, reserving any cooking liquid.
TIPFresh green chickpeas cook quickly. Avoid over-pressuring or they won't hold their gentle bite.
temper · ~2 min
Make the tempering.
1.Heat oil in a deep pan or kadai over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and let them crackle (20 sec).
4.Add curry leaves and asafoetida, stirring for 10 seconds until fragrant.
TIPMedium heat ensures the spices bloom without burning. Mustard seeds should pop, not scorch.
saute · ~6 min
Build the aromatic base.
1.Add chopped ginger and slit green chilies to the tempering.
2.Saute for 30 seconds until the raw smell of ginger fades.
3.Add chopped tomatoes and cook until they soften and the oil begins to separate (3–4 min).
4.Sprinkle turmeric powder, red chili powder, coriander powder, and cumin powder.
5.Stir well and cook for 1 more minute until the spices smell toasted.
TIPWait for the oil to separate from the tomato mixture — that's the sign the masala is cooked and won't taste raw.
simmer · ~7 min
Combine and simmer the shaak.
1.Add the cooked green chickpeas to the pan along with 2–3 tbsp of the reserved cooking liquid.
2.Stir gently to coat the chickpeas in the masala.
3.Cover and simmer on low heat for 5–7 minutes, letting the flavors meld.
4.Uncover and check consistency — the shaak should be semi-dry, not soupy.
TIPDon't drown the chickpeas. You want just enough moisture for the spices to cling to each pea.
garnish · ~2 min
Finish with lemon and coriander.
1.Turn off the heat and squeeze fresh lemon juice over the shaak.
2.Fold gently, then scatter chopped coriander leaves on top.
3.Rest covered for 2 minutes before serving.
serve
Serve hot with roti or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Fresh hara chana has a short winter window—look for pods that are plump and bright green, not yellowing.
2
Pressure cook for exactly 2 whistles and let pressure release naturally to keep chickpeas tender but not mushy.
3
Let the mustard seeds fully splutter before adding cumin—this ensures the signature Gujarati tadka flavor.
4
Cook the tomato-onion masala until oil visibly separates to deepen the flavor and eliminate rawness.
5
Reserve the chickpea cooking liquid—it adds natural sweetness and body to the shaak.
6
Add lemon juice only after turning off the heat to preserve its bright, fresh acidity.
7
Rest the shaak covered for 2 minutes after finishing—this lets the cilantro and lemon meld without overcooking.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tablespoon and use a non-stick pan for the tempering and masala. The shaak remains flavorful with less fat, ideal for lighter daily meals.

jain

Jain

Omit garlic and onion (this recipe already avoids them). Replace tomato with a pinch of raw mango powder (amchur) for tang, and skip any root vegetables to follow Jain dietary guidelines.

protein boost

Protein-boost

Add 1/4 cup grated fresh coconut along with the tomatoes for extra protein and a subtle sweetness that complements the green chickpeas perfectly.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Fresh green chickpeas provide a good source of plant-based protein, supporting muscle repair and satiety in this light, digestible shaak.

✓

High in Fiber

The chickpeas and curry leaves contribute dietary fiber, aiding digestion and promoting steady energy release throughout the day.

✓

Antioxidant-Rich Spices

Turmeric, cumin, and curry leaves provide natural antioxidants and anti-inflammatory compounds, boosting the dish's health profile without added fats.

✓

Low in Saturated Fat

With just 2 tablespoons of oil for the entire dish, this shaak is naturally low in saturated fat, making it a heart-friendly main or side.

QUESTIONS?

Frequently asked questions

Look for fresh hara chana at Indian grocery stores during winter (November to February). You can also substitute with frozen green chickpeas—just thaw and cook them for 1 whistle instead of 2.

PAIRS WELL WITH