Wednesday, May 23, 2007

Harbhare Usal/Tondak



Harbhare or green chick peas are grown widely in India. They are also called as Hare Channe or green legumes in India. In goa they were basically introduced by people from either Karnataka & Maharashtra. They are not part of the local vegetable cultivation. Though my Mom had tried growing a few bushes sometime back. They grow upto 2 feet tall. Every pod has a single pea. I know you are thinking about the trouble when cleaning the pods. I had found peas which were pre-cleaned but in India you have to clean it yourself. But its really worth the trouble, they taste are delicious when fresh.
Now the nutritional content, Chickpeas are a good source of zinc
[5], folate and protein.[6] They are also very high in dietary fiber and thus are a healthy food source, especially as a source of carbohydrates for persons with insulin sensitivity or diabetes. They are low in fat, and most of the fat content is monounsaturated. Check the details here http://en.wikipedia.org/wiki/Chickpea.

In goa, coconut is of prime importance. We use it in any and every curry. Its finger licking curry when cooked with garam masala, onions and potatoes ( optional). Garam masala cooked in coconut based curries is called Tondank ( to-Na-k). My fried D from office absolutely loved it. Although he has high cholesterol problem he could not resist it and ate a couple of spoons extra.

So lets check the recipe.

Green Chick Peas curry ( Channa curry /Tondak)

Ingredients:
1 cup fresh green chick peas
1 cup freshly grated coconut
1 small onion
2 tbl spn garam masala
1 tbl spn red chili powder
2 green chillies
coriander/cilantro leaves
1/4 tbl spn Oil
salt as per taste

Method:
Boil peas in cooker upto 3 whistles, add a spoon of onion to make it more flavourful. If you like
potatoes than cook them also.
Grind together coconut, garam masala, red chili powder. Heat oil add chillies, onion. Saute for a couple of minutes. Add the ground coconut masala. Cook for 5 mins. Now add the cooked peas and potatoes. Cook for 10 mins on low flame. your entire room will be filled with great aroma.
Serve this with rice Bhakri, phulka.
p.s. I did not add potatoes to this curry.

1 comment:

Sukanya Ramkumar said...

Hay this is looking nice.... Simple recipe.....Nice one....