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. Of course, I have tweaked the recipe to suit my taste buds.
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 warm with rotis. Post a Comment