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Soak them in water overnight and cook them the same way as you would with the regular garbanzo's (boil them in enough water till they're soft) They're much smaller & firmer and not quite as creamy in texture as the regular ones . they can pretty much be used the same way as regular garbanzos although I wd not recommend making hummus with these
Panfusine, I am really curious about this -- I don't think I have ever seen dried hara chana. What is it?
Desi chana I am familiar with (and having made hummus with it once, I can agree with you that hummus is better left for kabuli/white chana!).
The green channa is basically just a shade dried version of the brown chana (picked at a slightly earlier stage so it retains its green color)..
I just used some chickpeas I bought at an Indian grocery. When I picked over them I found 3 that have a green shade, while the rest are 'chick pea color' but I don't have the package now, so I don't know what the label said. I set them aside when I cooked them. So apparently they can be cooked along with the rest? And I was making hummus, cooked them in the pressure a little longer than usual, til they were very soft. I made a quart of excellent hummus. They did need a little of the cooking liquid added, which I don't usually do, so I assume they were drier.