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)
- 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
- 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.
- Add frozen choliya and stir to coat. Saute in spices for a about five minutes.
- Pulse the roughly chopped methi (you can leave the tender stems) in a food processor until it is finely shredded.
- 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.
- 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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