Green chick peas is a legume of the family Fabaceae. Generally, hara chana refers to the dried version of green chick peas, which is available all year round. It has a greenish colour, and a rough outer coating. Unlike fresh green chickpeas, the dried ones need to be soaked before cooking, and also take a longer time to cook. Hara chana is tastier than kala chana or kabuli chana as it acquires a slightly sweet taste when cooked. It can be used to make various recipes like cheela, sweets etc. First wash the green chickpeas thoroughly in cold water until water runs clear. Then soak it overnight. To cook it, place the hara chana in a vessel and cover completely with water. Add salt to taste, and cook it with the lid on. Once cooked, remove from the heat and drain the excess water. It can also be cooked in a pressure cooker. The cooking time depends on one’s choice and the use of the hara chana, whether it is needed firm or soft. Boiled hara chana can be enjoyed just like that, hot or warm or cold.