Hara Dhania Cholia

Shell the fresh green chickpeas if using whole pods. Wash thoroughly and set aside.

Blend the fresh coriander leaves, green chillies, garlic, and ginger with a splash of water into a smooth green paste. Set aside.

Heat ghee in a heavy pan over medium heat. Add cumin seeds and asafoetida; let the cumin splutter.

Add finely chopped onions and fry until translucent and lightly golden, about 6–7 minutes.

Add the green coriander-chilli paste and cook for 3–4 minutes, stirring frequently, until the raw smell disappears and the paste darkens slightly.

Add chopped tomatoes and cook until soft, about 4 minutes.

Add turmeric powder and coriander powder, stir well and cook for 1 minute.

Add the fresh green chickpeas and mix to coat with the masala. Add salt and 150 ml water.

Cover and cook on medium-low heat for 12–15 minutes until the chickpeas are tender but still hold their shape.

Sprinkle amchur and garam masala, stir gently, and cook uncovered for 2 more minutes. Serve hot with makki ki roti or wheat chapati.