Choliye ka Nimona – Green garbanzo beans and fritters gravy

Choliya = Green garbanzo beans, is essentially, a winter crop. When they are left to ripe and dry in their pods, they are Chickpeas.

School’s winter break is on, and I am going to spend some time tackling few of the ‘To do’ recipe list 😉 😀

Choliya, as it is called here in North India, is a wonder product loaded with innumerable health benefits. The roots and leaves of this plant is used in traditional medicine. These fresh beans are rich in vitamin C, E, K and B-complex vitamins. It is also a rich source of protein, folate, magnesium, zinc, calcium and iron.

The tender green leaves and stalks are cooked and consumed in several Indian households.

Presenting here today is Choliye ka nimona – Green garbanzo beans and fritters gravy.

Fritters, here means Moongauris. Moongauris are fritters made of Moong(dhuli) dal/ Decorticated green gram lentil.

Here’s what I did…………

INGREDIENTS

For the gravy :

250 gms – choliya/ Green garbanzo beans

1/4 cup – finely chopped onion

1 tsp – ginger paste

1 tsp – garlic paste

2 nos – finely chopped green chilies

1 tsp – coriander powder

1/2 tsp – garam masala (Indian spice mix)

3 cups – water

1 nos – bay leaf

1 stick – cardamom

1/4 tsp – cumin seeds

1 tbsp – oil

pinch of asafoetida

salt to taste

For the moongauris :

3/4 cup – moong dhuli/ decorticated green gram lentil

1 nos – green chili

pinch of cumin seeds

pinch of salt

oil to fry

For tempering :

1 pod – finely chopped garlic

1 nos – cardamom

1 nos – finely chopped green chili

4 – 5 nos – cloves

1 tsp – clarified butter / ghee

METHOD

For the moongauris :

Soak the lentil for an hour in lukewarm water. Grind it to a coarse paste with green chili. Add the cumin seeds and salt. Mix well and keep aside.

Heat oil in a wok/ pan, drop spoonful of the lentil batter. Fry till golden brown in color. Make all the fritters, likewise and spread it on a kitchen paper. Keep aside.

For the gravy :

Follow the gravy procedure of Matar ka nimona. Add the moongauris/ fritters before taking it off fire. Keep it covered for 10 mins so that the moongauris get infused with the fragrant gravy.

For tempering :

Follow the tempering procedure of Matar ka nimona.

Serve hot with chapatis, paranthas or rice.

Happy cooking !! 🙂

Cheers !! 😀

 

 

 

 

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