Hare Chane ki sabji, Gajar kheer

Ingredients

• 1 cup Green Chickpeas (dried) (soak overnight, then drain; yields about 3‑4 cups cooked)
• 7 cloves Garlic Cloves (peeled)
• 2 inch Fresh Ginger (peeled and roughly chopped)
• 2 Green Chilies (medium, sliced lengthwise)
• 2 tablespoon Fresh Coriander Leaves (chopped)
• 1 tablespoon Garlic Leaves (optional) (finely chopped; adds extra flavor)
• 2 tablespoon Besan (Gram Flour) (sifted; acts as binder)
• 1 teaspoon Salt
• 1 teaspoon Roasted Cumin Powder
• 1 tablespoon Mustard Oil (for the gravy; gives authentic flavor)
• 1 pinch Asafoetida (Hing)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• 1 Cinnamon Stick (small piece)
• 2 Cloves
• 1 Cardamom (large)
• 1 Dried Red Chili (whole, for tempering)
• 1 large Onion (finely chopped)
• 2 Tomatoes (ripe, roughly chopped)
• 4 cloves Garlic Cloves (for paste) (peeled)
• 1 inch Fresh Ginger (for paste) (peeled)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1.5 cup Water
• ½ teaspoon Garam Masala
• 2 tablespoon Fresh Cilantro (chopped for garnish)
• 1 large Carrot (about 200 g, finely grated)
• 1 tablespoon Ghee (for sautéing carrot)
• 0.5 liter Milk (full‑fat preferred)
• 1 tablespoon Custard Powder (mix with 2 tbsp milk before adding)
• 1 cup Sugar (adjust to taste)
• 2 tablespoon Cashews (roughly chopped, for garnish)
• 1 teaspoon Oil for Greasing Plate (optional, use any neutral oil)

Instructions

1. Prepare Chickpea Paste

   Drain the soaked green chickpeas. In a blender add the chickpeas, 7 garlic cloves, 2‑inch ginger piece, 2 green chilies, chopped coriander, and optional garlic leaves. Blend to a coarse, slightly grainy paste—do NOT add water.

   Time: PT5M

2. Season and Bind the Paste

   Transfer the paste to a mixing bowl. Add 2 Tbsp besan, 1 tsp salt, and 1 tsp roasted cumin powder. Mix thoroughly until a soft dough‑like consistency forms.

   Time: PT3M

3. Shape Chickpea Dumplings

   With lightly oiled hands, take small portions (about the size of a walnut) and roll into smooth balls. Place them on a greased perforated plate.

   Time: PT5M

4. Steam the Dumplings

   In a large pot add 1 cup water, bring to a gentle boil, and place the stand with the perforated plate inside. Cover with a lid and steam on medium heat for 7‑8 minutes until the dumplings are soft and fully cooked (test with a toothpick).

   Time: PT8M

   Temperature: Medium flame

5. Grate Carrot for Kheer

   Wash the carrot and grate it finely using the fine side of a grater.

   Time: PT5M

6. Sauté Carrot

   Heat 1 Tbsp ghee in a saucepan over low flame. Add the grated carrot and sauté for 2‑3 minutes until lightly fragrant.

   Time: PT3M

   Temperature: Low flame

7. Cook Carrot Kheer

   Add 0.5 liter full‑fat milk to the sautéed carrot. Bring to a gentle boil, then simmer for 10‑12 minutes, stirring occasionally.

   Time: PT12M

   Temperature: Medium flame

8. Thicken with Custard Powder

   In a small bowl mix 1 Tbsp custard powder with 2 Tbsp milk to form a smooth slurry. Stir the slurry into the simmering kheer and continue cooking until it thickens and a gentle boil appears.

   Time: PT3M

   Temperature: Medium flame

9. Sweeten the Kheer

   Add 1 cup sugar (or to taste) and stir until fully dissolved. Cook for another 2 minutes, then turn off the heat.

   Time: PT2M

10. Garnish Carrot Kheer

    Stir in 2 Tbsp chopped cashews. Transfer the kheer to a serving bowl and let it cool to room temperature, then refrigerate.

    Time: PT5M

11. Temper Spices for Gravy

    Heat 1 Tbsp mustard oil in a kadhai over medium heat. Add a pinch of asafoetida, 1 tsp cumin seeds, 1 tsp fennel seeds, a cinnamon stick, 2 cloves, 1 large cardamom, and 1 dried red chili. Fry for 30 seconds until fragrant.

    Time: PT1M

    Temperature: Medium flame

12. Sauté Onion

    Add 1 large finely chopped onion to the tempered oil. Sauté until golden brown, about 4‑5 minutes.

    Time: PT5M

    Temperature: Medium flame

13. Prepare Tomato‑Garlic‑Ginger Paste

    In the blender combine 2 tomatoes, 2 green chilies, 4 garlic cloves, and a 1‑inch ginger piece. Blend to a smooth puree.

    Time: PT5M

14. Cook the Tomato Base

    Add the tomato‑garlic‑ginger puree to the sautéed onions. Sprinkle ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chili powder, and 1 tsp salt. Cook, stirring, for 4‑5 minutes until oil separates from the masala.

    Time: PT5M

    Temperature: Medium flame

15. Add Chickpea Paste to Gravy

    Stir in the remaining chickpea paste (from step 1) to the tomato base. Mix well.

    Time: PT2M

16. Simmer with Water

    Pour in 1.5 cups water, bring to a gentle boil, then reduce to a simmer for 5 minutes.

    Time: PT5M

    Temperature: Medium flame

17. Combine Steamed Dumplings

    Gently add the steamed chickpea dumplings to the simmering gravy. Cover and cook for 5‑7 minutes until the dumplings absorb some flavor and are completely tender.

    Time: PT7M

    Temperature: Medium flame

18. Finish the Gravy

    Stir in ½ tsp garam masala and sprinkle chopped cilantro on top. Turn off the heat.

    Time: PT1M

19. Plate and Serve

    Serve the hot chickpea dumplings with gravy alongside a bowl of chilled carrot kheer. Accompany with rice, roti, or plain puri as desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Green Chickpeas (dried): Dried black chickpeas (kabuli chana) soaked overnight
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Green Chilies: Red chili flakes (¼ tsp)
• Instead of Fresh Coriander Leaves: Cilantro stems (optional)
• Instead of Garlic Leaves (optional): Additional garlic cloves
• Instead of Besan (Gram Flour): Rice flour (2 tbsp)
• Instead of Salt: Sea salt
• Instead of Roasted Cumin Powder: Ground cumin (1 tsp)
• Instead of Mustard Oil: Vegetable oil (1 tbsp)
• Instead of Asafoetida (Hing): Garlic powder (¼ tsp)
• Instead of Cumin Seeds: Ground cumin (½ tsp)
• Instead of Fennel Seeds: Caraway seeds (1 tsp)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Cloves: Ground cloves (¼ tsp)
• Instead of Cardamom (large): Ground cardamom (¼ tsp)
• Instead of Dried Red Chili: Red chili flakes (¼ tsp)
• Instead of Onion: Shallots (2)
• Instead of Tomatoes: Canned crushed tomatoes (½ cup)
• Instead of Garlic Cloves (for paste): Garlic paste (1 tsp)
• Instead of Fresh Ginger (for paste): Ground ginger (¼ tsp)
• Instead of Turmeric Powder: Fresh turmeric (¼ tsp grated)
• Instead of Coriander Powder: Ground cilantro (1 tsp)
• Instead of Cumin Powder: Ground cumin (1 tsp)
• Instead of Red Chili Powder: Paprika (1 tsp)
• Instead of Garam Masala: Mild curry powder (½ tsp)
• Instead of Fresh Cilantro: Parsley (optional)
• Instead of Carrot: Grated pumpkin (same amount)
• Instead of Ghee: Unsalted butter (1 tbsp)
• Instead of Milk: Almond milk (same amount)
• Instead of Custard Powder: Cornstarch (1½ tbsp)
• Instead of Sugar: Jaggery (¾ cup)
• Instead of Cashews: Almond slivers

Equipment Needed

• Blender or Food Processor
• Mixing Bowl
• Grater (fine side)
• Steamer Pot with Stand
• Perforated Plate or Greased Flat Plate
• Saucepan / Kadhai
• Spatula / Wooden Spoon
• Ladle
• Knife
• Cutting Board
• Measuring Cups & Spoons
• Toothpick (for checking doneness) (optional)

Critical Steps — Do Not Skip

• Grinding chickpeas without adding water to retain texture.
• Adding besan for binding before shaping dumplings.
• Steaming dumplings with a tight‑fitting lid for 7‑8 minutes.
• Checking dumpling doneness with a toothpick.
• Thickening carrot kheer with custard slurry to avoid lumps.
• Cooking tomato masala until oil separates.

Chef Tips from the Video

• Use fresh green chickpeas for the most authentic flavor; if unavailable, the soaked black chickpeas work well.
• Garnish the dumplings with a drizzle of melted ghee just before serving for extra richness.
• For a smoky flavor, briefly char the whole spices (cinnamon, cloves, cardamom) before adding them to the oil.

Troubleshooting

Storage

Refrigerator: Dumplings with gravy: up to 3 days in an airtight container. Carrot kheer: 4‑5 days, chilled.

Freezer: Dumplings (un‑sauced) freeze well for up to 2 months; thaw and re‑steam before serving. Kheer does not freeze well.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Steam the chickpea dumplings a day ahead; store in fridge and reheat in the gravy.
• Carrot kheer tastes better chilled; make it 12‑24 hours ahead.
• Prepare the tomato‑onion masala in advance and refrigerate; add fresh water and dumplings when ready to serve.

Frequently Asked Questions