How can I prepare dried green chickpeas (hara chana)?

I purchased a bag of dried green chickpeas (hara chana or desi chickpeas) at an Indian grocery store, assuming they were the same as regular beige colored dried chickpeas. Now I am not so sure that they will cook the same way. I thought I would check this website for cooking tips and recipes first. Please help.



Ashwin R. November 24, 2013
The best way to eat as a starter.

1. Soak overnight in water for the desired quantity.
2. Remove all water and boil in fresh water with little salt to taste.
3. After it get boil (semi soft, coocked but not till get mushy)
4. Remover water, place in bowl, add chopped green chilli( if you like) fine red onion and fine tomato, sprinkle lime or lemon juice , chat powder (usually available Indian grossary store, pinch of salt if you feel.
5. Mix it well and enjoy.
susan G. August 12, 2012
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.
Panfusine August 12, 2012
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)..
Quinciferous August 12, 2012
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!).
Panfusine August 12, 2012
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
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