Methi Chole (Chickpeas with Fenugreek leaves)

Methi Chole, Fenugreek Leaves Chole, Vendhya Keerai Kondai Kadalai

Ingredients:

  • Chickpeas – 1 cup (soak overnight and then cook)
  • Cinnamon – 1 stick
  • Cumin seeds – 1/2tsp
  • Fenugreek seeds – 1/4 tsp
  • Green chilli – 3 to 4 ( cut lengthwise)
  • Ginger – 1 tsp (grated)
  • Fenugreek leaves – 1 cup (cleaned & washed)
  • Channa masala powder – 1 tbsp
  • Turmeric powder – 1/4 tsp
  • Hing – a pinch
  • Tomato – 1 (finely chopped)
  • Tamarind paste – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Coriander leaves – for garnishing
  • Salt – to taste
  • Oil/ghee – 1 tbsp

Recipe:

  1. Soak Chickpeas overnight and then cook till they are tender.
  2. Heat Ghee in a pan and add Cinnamon, Cumin seeds, Fenugreek seeds. Then add Green chilli and Ginger, fry for 1 or 2 minutes. Then add Fenugreek leaves and mix well.
  3. Add Channa masala powder, Turmeric powder, Hing, Salt and mix well. Then add Tomatoes and fry well.
  4. Add cooked Chickpeas and a cup of water, leave this to boil for 5 minutes. Then add Tamarind paste, mix well and cook for another 5minutes.
  5. Now add Garam masala powder and allow the gravy to thicken. Finally add coriander leaves.

Goes well with: Chapati, Poori, Rotis.

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