Winter is the best season for homemade pickles. While carrot, cabbage, and radish pickles are common, you can also prepare a delicious and nutritious green gram (hara chana) pickle. Rich in fiber, protein, vitamins, and minerals, green gram provides warmth in winter and supports digestion. Turning it into a pickle makes it fun, tangy, and easy to pair with every meal.
Ingredients you will need
• 1 cup washed green chickpeas (hara chana)
• 1/2 cup mustard oil
• Salt to taste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp pickle masala
• 1 tsp coarsely ground mustard seeds
• 1/2 tsp whole fenugreek seeds
• 1–2 pinches asafoetida (hing)
• 1–2 tsp lemon juice (optional)
For pickle masala (roast and coarsely grind):
• 1 tsp fennel seeds
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1½ tsp coriander seeds
How to prepare green gram pickle
Step 1: Clean and dry
• Wash the green chickpeas thoroughly.
• Spread them in mild sunlight for 1–2 hours to remove moisture.
Drying helps prevent spoilage.
Step 2: Prepare the oil
• Heat mustard oil until it reaches smoking point.
• Turn off the flame and let it cool slightly.
• Add asafoetida, turmeric, crushed fenugreek seeds, and mustard seeds.
Step 3: Add the spices
• Add the dried green chickpeas to the warm oil.
• Mix in salt, red chili powder, pickle masala, and ground mustard.
• Stir until all chickpeas are well-coated with spices.
Step 4: Add lemon juice (optional)
• For extra tanginess, add 1–2 teaspoons of lemon juice.
Step 5: Store properly
• Store the pickle in a clean, dry glass jar.
• Keep the jar in sunlight for 1–2 days to enhance flavor.
• Consume within 2–3 days—this is a fresh pickle and not meant for long-term storage.
How to enjoy it
Green gram pickle tastes amazing with:
• Parathas
• Dal-chawal
• Khichdi
• Rotis
• Lunchboxes
Other winter dishes with green gram
• Green gram curry
• Green gram sprouts
• Hara chana and potato curry
• Hara chana sandwiches
This pickle is a great way to make kids and adults enjoy healthy green gram in a fun, flavorful way.
