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.
Garnish with Cumin seeds and serve with paratha or chapathi.
You can also chill for 30 minutes before serving.
Lovely Shantha. Will definitely try this unique recipe Dear. Thanks for this special recipe
Thank you, Sharada.
Nice menu for my next breakfast which I have done so far and new dish to my children
Thank you, Shanthala.