Monday, March 1, 2010

Fresh Garbanzo Chhole with moong vadi

As I mentioned yesterday, I picked these fresh garbanzo beans thinking they are green chanas (harbhare). After shelling those, I got just about 1 cup. I decided to make the usual chholay. But I added some moong wadis to it.

Fresh Garbanzo Chhole with Moong wadis
1 cup fresh garbanzo beans
1 cup moong vadi

salt to taste
1 tsp garam masala
1/2 tsp chili powder

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 - 2 onion, chopped approx = 1 cup
2 tomatoes, chopped, approx = 1/2 cup
1 tsp ginger-garlic paste

1 tbsp chopped cilantro

1. Heat oil in a kadai or saucepan. Add cumin seeds, turmeric powder. Add onions. Saute for 5 minutes. Add ginger-garlic paste and tomatoes. Saute for 15 minutes, sprinkling water in between to avoid sticking it to the bottom of the pan.
2. Add chili powder, garam masala, garbanzo beans and wadis. Add 1 cup water. Bring to boil. Switch gas to low. Cover and let it cook till the beans are soft.
3. Add salt and more water if needed. Let it simmer for 5 - 7 minutes. Garnish with cilantro.
4. Keep it covered till ready to serve. Squeeze some lemon juice just before serving.

Note -
1. If you want you can fry the wadis first before adding to the chhole


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