1/17/12

Spice in the Kitchen: Choliya and Methi Curry


Ok, I know you're thinking? What the what the who? Choliya is simply a green, unhulled chickpea, and methi are the leaves of the fenugreek plant (they have a very mellow flavor similar to spinach). You can get both in Indian stores and if you can't find those, use regular chickpeas and spinach as a substitute.

This curry is warm, tasty, and satisfying dish and will leave you feeling full for a long period of time due to it's high fiber content. Perfect, healthy diet food!

Choliya and Methi Curry Recipe (Green Chickpeas and Fenugreek Leaves) (vegan)
serves 2

Ingredients
  • 2 tsp - 1 TB oil (Use less or more depending on your calorie counting.)
  • 1/4-1/2 tsp red pepper
  • 2 tsp ginger paste or minced ginger
  • 1 clove garlic, minced finely (optional)
  • 1 tsp tumeric
  • 1 tsp cumin
  • 1 tsp corriander
  • 1/2 tsp asafoetida
  • 1/2 tsp garam masala
  • 1 package (2 cups) of frozen choliya (green chickpeas), or substitute regular chickpeas
  • 6-8 cups of roughly chopped methi leaves (about 2 bunches)
  • sea salt to taste
  • 3 roma tomatoes, chopped into 1/2" cubes
  • 1 lemon cut into wedges for serving

Directions
  1. In a pan, heat oil and then sauté red pepper, ginger, and garlic for a minute. Add dry spices and cook for an additional minute.
  2. Add frozen choliya and stir to coat. Saute in spices for a about five minutes.
  3. Pulse the roughly chopped methi (you can leave the tender stems) in a food processor until it is finely shredded.
  4. Place the shredded methi in the sauté pan with the choliya, give it a few stirs to mix with the bean, and shut off heat. Leave the greens as raw as possible to retain nutrients.
  5. Serve the choliya topped with cut tomatoes and serve with lemon slices to squeeze over top. Vegan yogurt and spicey tamarind chutney make great accompaniments.


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