Methi Chole

Methi Chole = a protein packed, mouth watering side dish. Give it a try, if you haven't already. When I came across this recipe thru other blogs, I had to try it because of my methi - love. I am glad that I did. It seems to be a Rajasthani dish. Though I am not sure, I am assuming a Marwari connection because of the absence of onion & garlic and usage of ghee in the recipe. Ofcourse, I have tweaked the recipe to suit my taste buds. 'What' is needed: 1 cup Kabuli chana / garbanzo beans 1 bunch of methi leaves / fenugreek greens - leaves plucked and chopped roughly One each : tomato & onion - chopped 2 Tbsp besan / chick pea powder 1 tsp chili powder 1 & 1/2 tsp salt 1 tsp chana masala powder 1/4 tsp turmeric powder For tadka /popu: 1 tbsp oil, 1 tsp cumin seeds, a little asafoetida (hing) The 'how' part: Soak the chana overnight and cook it with enough water in a pressure cooker. Heat oil in a wok/saute pan and add cumin seeds. When they start to sizzle and turn brown, add asafoetda and turmeric powder. Then add onion and fry till it turns translucent. Next add tomato and saute for a couple of minutes. Then add methi leaves. Keep frying till the tomato turns mushy. Unlike other chole recipes, the besan (not the ground chole) takes care of the gravy part in this version. Add 3-4 Tbsp of water to the besan and make a paste. Pass this through a sieve and add it to the veggies. Then add the cooked chana, chili powder, salt, chana masala powder and a cup of water. Let it simmer for about ten minutes and turn off the stove. Serve with rotis. Post a Comment