This past winter was the first time I ever tried “Choliya” – a tender green chickpea which is available only in winter in Delhi. I fell in love with it and ate as much of it as I possibly could in the few days I was visiting home.
There are so many possibilities with this wonderful legume?. Here is a really simple way that it is cooked.
Choliya with Jeera Ka Tadka ( Tender green chickpeas with Cumin)
1 lbs Choliya, washed
1 tbsp. oil
1 tbsp. cumin seeds
Pinch of asafetida
Salt to taste
· Heat oil in a wok or kadai.
· Add cumin seeds and stir till the seeds start to splutter.
· Add pinch of asafetida.
· Add the choliyaan.
· Add salt to taste.
· Cook the Choliya for 10 – 15 minutes until soft.
· Serve immediately.