Winter is the time for tender chikpea to hit the market. I always get it before it disappears from the market and my mom shells them open in record breaking time. In no time I will have a bowl of beautiful green chikpea. I have also observed over the years that my mom adds few tender chikpea to any raitha that is prepared during this time. This inspired me to churn this stand-alone raitha dedicated to the lovely green chikpea.
Time required: 5 minutes + shelling time
1/2 Cup Tender Green Chikpea
2 Cups Curds
One or two Green or Red Raw Chilies, slit
Few Mint leaves, chopped
1 small Onion, chopped
1 tsp roasted and coarsely ground Jeera / Cumin seeds
1 tsp Oil
1 tsp Mustard seeds
A pinch of Hing
Salt to taste
Combine Chikpea, Curds, Chilies, Mint leaves, Onion, and Salt in a bowl.
Heat Oil and add Mustard Seeds and when they splutter, add Hing. Add this seasoning to the raitha and mix well.
You can also chill for 30 minutes before serving.