Chholiyawalé Chawal

Fresh Green Gram Pulao

SERVES 4

I look forward to winters for two reasons: one, you get a lovely variety of vegetables during this season; and two, you get chholiya (green gram).

Chholiya is one of my favourite ingredients. I love taking the tiny, green, silky pods between my fingers and breaking them open. They remind me of those bubble wraps used for packing—the ones we all love to burst. In Amritsar, chholiya was a much sought-after commodity. Vegetable vendors lured customers shouting, ‘Jandi bar da chholiya!’ which basically means, ‘Make sure you take some chholiya before it disappears!’ Once bought, peeling the chholiya would be a family affair. No one ever complained, because we knew that our efforts would be duly rewarded in the form of our favourite chholiyawalé chawal.

This recipe is very close to my heart and I’m sure you too will enjoy it. In case you can't get chholiya, you can use green peas.

INGREDIENTS

1 cup basmati or long-grained rice

½ cup fresh green gram (chholiya)

¾ tsp salt or to taste

METHOD

Wash rice and soak in water for 1 hour. Drain rice and put into a pan with green gram, salt and 2½ cups of water. Cover and simmer over medium heat till rice and gram are cooked. Drain out any extra water and serve hot.