Clearcals

Serving Size 1 Small Cup (100 g)
Calories114.1 kcal
Carbs13.7 g (54.9 kcal)
Protein5.4 g (21.5 kcal)
Fats4.2 g (37.7 kcal)

Hara dhania choliya recipe

Name: Hara dhania choliya
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 Table Spoon of Ghee clarified butter; 100 Grams of Dry peas; 50 Grams of Tomato ripe local; 20 Grams of Coriander leaves; 2 Grams of Garlic small clove; 2 Grams of Ginger fresh; 50 Grams of Onion small; 1 Grams of Cloves; 2.5 Grams of Salt; 200 Milliliter of Water; 1 Tea Spoon of Ginger garlic paste; 1 Tea Spoon of Garam masala powder; 0.5 Tea Spoon of Cumin powder; 1 Tea Spoon of Red chilli powder; 2 Grams of Cinnamon; 5 Grams of Coriander powder

Hara dhania choliya is a good source of protein, vitamin B1, vitamin C, manganese, copper, phosphorus, and an excellent source of dietary fiber, vitamin D, selenium. It helps control blood sugar levels and aids in digestion.

Cooking time: 15 minutes

Serves: 4 persons

Ingredients

Ghee clarified butter

1 Table Spoon

Dry peas

100 Grams

Tomato ripe local

50 Grams

Coriander leaves

20 Grams

Garlic small clove

2 Grams

Ginger fresh

2 Grams

Onion small

50 Grams

Cloves

1 Grams

Salt

2.5 Grams

Water

200 Milliliter

Ginger garlic paste

1 Tea Spoon

Garam masala powder

1 Tea Spoon

Cumin powder

0.5 Tea Spoon

Red chilli powder

1 Tea Spoon

Cinnamon

2 Grams

Coriander powder

5 Grams

Instructions

Soak the peas

Soak the dried green chickpeas overnight and in the morning cook it along with salt for 3 whistles in a pressure cooker and keep aside.

Grind the peas

Grind the dry spices using a hand mixer or blender adding little water and keep aside.

Prepare the seasoning

Heat green in a heavy bottom pan on low heat, add the cinnamon stick and finely chopped onions, and sauté till it becomes translucent. Add the ground spice paste and saute until the raw smell goes away. Add the finely chopped tomatoes and cook until it turns soft and mushy.

Mix the dry spices

Now add the spice powders - coriander, chili, and garam masala powder and cook until the whole mixture comes together and oil separates out. Add the boiled green chickpeas, water, and season with salt, and simmer for 10 minutes.

Serve hot

Garnish with coriander leaves and switch off the flame. Serve hot with roti or rice.

Nutrition Label