Choliya  - The Green Chickpeas

Tired of eating tasteless frozen green chick peas, when I saw fresh pods at the market I knew time had come that I rolled up my sleeves for some shelling action. So last night after dinner I sat comfortably in front of TV with a bag of choliya pods and started shelling them. After an hour and a big mount of empty pods I was brimming over a relatively small heap of green chick peas that I would be savoring for lunch next day. Choliya tastes entirely different and is chewy than the regular dried channa. It makes its first appearance early in summer and disappears within 3-4 weeks. Adding paneer or potatoes is a matter of personal choice and both go equally well with it.

Preparation and cooking time: 25-30 minutes

  •  2 cups fresh or frozen choliya (keep frozen choliya in hot water for 10- 15 minutes)
  • 1 cup paneer cubes, sautéed in oil
  • 2-3 garlic pods minced
  • 1 tsp grated ginger
  • 1 medium onion diced
  •  2 green chilies chopped
  • 1 large tomato diced
  • 1 tsp cumin
  • 2-3 cloves
  •  2-3 green cardamoms
  • 1 bay leaf
  •  ¼ tsp turmeric
  • 1 tsp Garam masala
  • ¼ tsp Red pepper powder
  • Salt to taste
  • 2 tsp Oil
  •  2 tsp Chopped coriander for garnishing

  •  Heat oil in a pan. Add bay leaf, cloves, cardamom and let them cook till the aroma arises. Add cumin and let it splutter. Add garlic, ginger and green chilies and fry them for 2 minutes.
  • Add onions and cook them till they turn light pink. Now add tomatoes.  Cover the pan for 5-10 minutes and cook on medium heat till the mixture leaves oil on its sides.
  •   Add turmeric, salt, garam masala, red pepper and mix them well.
  • Add the choliya with 1 cup of water and bring it to a boil. Cover and cook for 10 minutes.
  • Now add paneer and cook covered for another 5-8 minutes. Garnish with coriander and serve with rice or chapattis.