Choliya Bhaat / Tender Chickpea Pilaf

Chickpeas is one of the most nutrient dense legume you will find. It is available in varied form resulting due to the treatment it goes through at various stages. Some may associate with words like lal chana (red chickpeas), kabuli chole ( big chickpea) , bengal gram which is split chickpea/chana dal etc,etc. India is one of the largest producer of chickpea in all its forms. My personal favourite is “Choliyas”/ “Tender freshly harvested green chickpeas” They are these whimsical green pods, each tediously hand pealed to reveal the green emerald gem hidden inside. Normally available only in winters in India when chickpea crop is harvested. I buy them in bulk and freeze them so we can enjoy choliyas year-long and we do this for all the right reasons.

Fresh harvested tender green chickpeas are an excellent way to add protein to your diet. It is believed to provide 20% or higher of the daily value of protien, fibre , folate, and certain minerals and they are low on glycemic index making them an easily available superfood.

At home, we eat them in warm salad mixed with onions, tomatoes,cucumber, raw mango and topped with coriander chutney dressing or mix them with rice to prepare a side dish meal. Today , let make tender chickpeas pilaf for a meal. 


1 cup Rice of your choice

1/2 cup Choliyas / Tender Green chickpeas

3 Garlic cloves minced.

1 Tsp green chilli ginger paste

1/4 cup freshly chopped green coriander leaves

For Tempering

1/2 Tsp Asafoetida

3/4 Tsp Turmeric Powder

1 Tsp Jeera/Cumin

1 Tbsp Oil/ Ghee

Salt to taste

1.5 to 2 Cups of Water



  1. Wash and drain rice and choliyas separately and keep aside.IMG_0513.jpg
  2. In a pressure cooker or a heavy bottom pan heat oil/ghee for tempering. Add cumin and let it crackle for a bit and then add hing/asafoetida.IMG_0515.jpg
  3. Add choliya to the tempering and saute it for a while. Add rice and saute again. Season it with green chilli ginger paste and salt. IMG_0519.jpgAdd 1.5 cups of water for pressure cooker method and 2 cups for pan method. Give 4 whistles on high flame for pressure cooker method and cook covered until water evaporates for pan method.IMG_0521.jpgIMG_0523.jpg
  4. Sprinkle coriander and serve hot with a bowl of chilled yoghurt.IMG_0527.jpg

Bon Appetite

Ritu M





3 Comments Add yours

  1. mistimaan says:

    Looks tasty

    Liked by 1 person

  2. Megala says:

    Looks so delicious, I have never seen tender chickpeas before !

    Liked by 1 person

    1. I too didn’t know they existed until 10 years back when I came across them by chance in the vegetable market!!

      Liked by 1 person

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