Fresh Chickpeas(Kabuli Chana) or Hara Chollia / Green Garbanzo Beans is something I have only heard of and read in recipe books. Until I came to Delhi.
Last week as I went about the local market, I saw a packet of this and asked the vendor what it was, he said "Chollia" and a light went off in my head!
It's funny, but having seen only dried chickpeas all my life, I had to actually introduce the concept in my head of chana being something else before they were dried!I had never thought of them being fresh and like peas before.....
Nutrition wise though, they are as packed with phosphate, folates, folic acid,calcium, vitamin B and iron as their dried counterparts. They are low in fat, calories and sodium and high in dietary fibre. Read more here.
So, here I was the next morning, with the fresh green chickpeas in front of me, and not a clue about what to do - too little time in the morning to start a marathon search on the internet and the only recipe I had in my books,called for paneer. Which I didn't feel like having for lunch that day.
I figured I couldn't go wrong with potatoes, so that's what got cooked - Chollia Aloo....don't need to say much about this simple recipe, except that the green chickpeas tasted so much different from dried chickpeas and made the dish really delicious!
Hara Chollia (Green Garbanzo beans/ Fresh Chickpeas) - 1 cup
Potatoes - 4-5 medium sized, boiled and peeled
Tomatoes - 3-4 medium chopped fine or pureed
Onions - 2 big finely chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tbsp
Garam masala - 1/2 tsp
Chopped coriander - 1/4 cup
Salt to taste.
1. Dice boiled potatoes.
2. Heat oil in a kadai (wok) and add cumin seeds, when they change colour, add the onions and saute till golden.
3. Add ginger garlic paste and fry for 1 minute, then add the turmeric powder,chilli powder and coriander powder and fry for 2-3 minutes.
4. Add tomatoes and fry on a low flame for about 6-8 minutes, constantly stirring so that it doesn't stick to the bottom. Add half a tsp of oil if it still sticks. The mixture should come together and leave the sides of the pan and be almost brown in colour - but NOT burnt.
5. Now, add 1 cup of water, salt, the potatoes and the chollia and bring to a boil. Cover and simmer on low flame for about 3-4 minutes.
6. Check seasoning and gravy consistency, adding upto 1/2 cup water.
7. Add the garam masala. simmer 1 minute,then add the chopped coriander; remove from the flame and pour into serving dish.
8. Serve hot with rotis.