You know, there comes a time when we see an an ingredient, that looks different (or should I say, weird), but is so mysteriously attractive that we want to take it home immediately? Or, there are ingredients, that you have been hunting for days, you find it one fine day, and you have the urge to take it back home? These two ingredients match both the criteria. They look groovy, they taste lovely, and are also quite nutritious. They are *dramatic drum-roll* - Lotus root and green chickpeas!
Are there any other names?
Yes, there are. In India, specifically in Hindi, we call lotus root as Bhein or Kamal-Kakdi, and green chickpeas, of the Indian (desi) variety, are called Chholia or Hara Chana. Alternatively, for Lotus root, we can use the name Renkon, which is Japanese.
What exactly are they?
The lotus root is what it sounds to be, it is actually the rhizome of the beautiful lotus flower, while the green chickpeas are not a variety of chickpeas, but are actually immature chickpeas, available with or without its pod.
Availability and selection?
I usually buy mine from a store here in Dubai, that specifically sells Indian and Pakistani products, where I get the lotus root whole, and green chickpeas still in their pods. Otherwise if there is an attack of laziness, then I hop over to the nearby Japanese/Asian store, where I get Lotus root packaged packaged; peeled, sliced and in brine. Green chickpeas are also available shelled and packaged. On the advice of my mother, grandmother and aunt, I select lotus roots which are medium sized, are not too dirty from inside, and which are evenly brown from outside. Green chickpeas, to be honest, are much better shelled, as the grocer has already thrown the bad ones out, and has saved you the labor. Please avoid the pod if you can!
How do I store them?
Lotus root needs to be thoroughly, squeaky clean before being washed, peeled, cut into manageable lengths, dried (of excess water) and finally being tightly wrapped, or being put into water and refrigerated. You must, must remove all of the dirt and silt. As for the green chickpeas, don't worry! The grocer must have already cleaned them. Just put them in a large box and chill. Both can be stored for around 3-4 days.
Health benefits?
Loads. Lotus root is a good source of calories, providing about 74 Kcal per 100g. It is an excellent souce of dietary fibre, vitamin C (44 mg/ 100g), minerals like iron and copper, and also calcium. Green chickpeas provide 364 calories per 1/2 cup, but are packed with dietary fibre, 19.3g of protein, B-Vitamins, phosphorous, iron, magnesium, and also a lot of calcium.
(Source: http://woman.thenest.com/nutrients-green-chickpeas-3524.html, http://www.nutrition-and-you.com/lotus-root.html, http://www.livestrong.com/article/536408-nutrition-in-lotus-root/)
How do I cook them?
Now use your imagination! A good way to make green chickpeas is to stew them with potatoes, roast them the Indian way, with onion, chile, cilantro, lime juice, salt and ginger, or even make a soup, or add them to salads after boiling them! Lotus root is also very versatile. It has the texture of jicama, but you always have to cook it before you eat it. It can be steamed to a tender, crunchy state with salt, and can be added to salads, or to soups, or can even be pickled, or can be directly added to stir fries, and can also be deep-fried into tempura, chips, or pakodas (Indian fritters with a gram flour batter). They can eve be candied the Korean way! It's your choice.
Happy cooking!
 |
| Green chickpeas still in their pods. They look nice though, but I could not get out much out of the pods. |
Are there any other names?
Yes, there are. In India, specifically in Hindi, we call lotus root as Bhein or Kamal-Kakdi, and green chickpeas, of the Indian (desi) variety, are called Chholia or Hara Chana. Alternatively, for Lotus root, we can use the name Renkon, which is Japanese.
What exactly are they?
The lotus root is what it sounds to be, it is actually the rhizome of the beautiful lotus flower, while the green chickpeas are not a variety of chickpeas, but are actually immature chickpeas, available with or without its pod.
Availability and selection?
I usually buy mine from a store here in Dubai, that specifically sells Indian and Pakistani products, where I get the lotus root whole, and green chickpeas still in their pods. Otherwise if there is an attack of laziness, then I hop over to the nearby Japanese/Asian store, where I get Lotus root packaged packaged; peeled, sliced and in brine. Green chickpeas are also available shelled and packaged. On the advice of my mother, grandmother and aunt, I select lotus roots which are medium sized, are not too dirty from inside, and which are evenly brown from outside. Green chickpeas, to be honest, are much better shelled, as the grocer has already thrown the bad ones out, and has saved you the labor. Please avoid the pod if you can!
 |
| Sliced, packaged, and frozen lotus root. Ah, the dolce vita for the lazy! |
How do I store them?
Lotus root needs to be thoroughly, squeaky clean before being washed, peeled, cut into manageable lengths, dried (of excess water) and finally being tightly wrapped, or being put into water and refrigerated. You must, must remove all of the dirt and silt. As for the green chickpeas, don't worry! The grocer must have already cleaned them. Just put them in a large box and chill. Both can be stored for around 3-4 days.
Health benefits?
Loads. Lotus root is a good source of calories, providing about 74 Kcal per 100g. It is an excellent souce of dietary fibre, vitamin C (44 mg/ 100g), minerals like iron and copper, and also calcium. Green chickpeas provide 364 calories per 1/2 cup, but are packed with dietary fibre, 19.3g of protein, B-Vitamins, phosphorous, iron, magnesium, and also a lot of calcium.
(Source: http://woman.thenest.com/nutrients-green-chickpeas-3524.html, http://www.nutrition-and-you.com/lotus-root.html, http://www.livestrong.com/article/536408-nutrition-in-lotus-root/)
How do I cook them?
Now use your imagination! A good way to make green chickpeas is to stew them with potatoes, roast them the Indian way, with onion, chile, cilantro, lime juice, salt and ginger, or even make a soup, or add them to salads after boiling them! Lotus root is also very versatile. It has the texture of jicama, but you always have to cook it before you eat it. It can be steamed to a tender, crunchy state with salt, and can be added to salads, or to soups, or can even be pickled, or can be directly added to stir fries, and can also be deep-fried into tempura, chips, or pakodas (Indian fritters with a gram flour batter). They can eve be candied the Korean way! It's your choice.
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