Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Methi Chole (Fenugreek~Chickpeas Curry)

“One remarkable thing about Rajasthani recipes is, without the usage of Onions and Garlic, the dishes that are prepared are remarkably tasty. One such dish which stole my heart is Methiwale Kabuli Chhole (Chick peas with fenugreek leaves). This curry is prepared both in dry and gravy version. But my suggestion is to prepare semi gravy version. If you taste this once, you would love to try this out again and again.”

- Writes cooking guru Sri Hemant Trivedi in his introduction to chickpea-fenugreek curry. As weather turned to cold and gray, kitchen and food have become my source of warmth and comfort, among other things. Chickpeas are one of my favorite winter comfort foods and I am always on the lookout for new recipes to try with this wonder legume. The methi chole recipe from Trivedi’s fabulous website sounded interesting and I gave it a try last weekend.

Of course I had to alter the recipe to suit my tastes. I have added onions, omitted ginger-garlic, and I prepared the curry with fresh green chickpeas. Trader Joe’s, the nearby grocery shop carries fresh green chickpeas in frozen section. One-pound packet was available for $1.99. Like freshly shelled peas, fresh green chickpeas taste good, and when combined with potent fenugreek, they made a great combination. Chana masala infused with fenugreek magic is methi chole. Give it a try.

 Fresh Green Chickpeas, Fresh Fenugreek (methi) Leaves, Ripe Tomato
Fresh Green Chickpeas, Fresh Fenugreek (methi) Leaves, Ripe Tomato

Recipe:

2¼ cups of green chickpeas (chana, green garbanzos)
(of which ¼ cup removed and pureed to smooth paste - to thicken the sauce)
2 cups of fresh methi leaves (fenugreek leaves)
4 big, ripe, juicy tomatoes - cut to small pieces
1 onion - finely chopped
Seasoning:
1 tablespoon of chana masala powder
Salt, chilli powder, turmeric, jaggery (or sugar) and amchur powder - to taste or ½ teaspoon each
1 teaspoon of ghee

In a big saucepan, heat ghee on medium heat.
Add and saute onions to soft.
Add fresh methi leaves and cook for about two minutes, until leaves collapse.
Add the green chickpeas and tomatoes. Stir in the pureed chickpea paste, and all the seasoning. Add about 2 cups of water.
Cover and cook for about 20 to 30 minutes, stirring in-between, on medium heat, until the chickpeas become tender. Serve the methi-chole warm with chapatis.

This recipe can also be prepared with dried chickpeas (soak and cook them to tender first and follow the recipe steps mentioned above).

Pot of Methi Chole and Chapatis on the Side
Pot of methi chole and chapatis on the side ~ Our Weekend Meal

Green Garbanzo Beans - purchased at Trader Joe’s, frozen section.
Fresh Methi (fenugreek leaves) - purchased at Indian grocery shops
Recipe source and adapted from - Sri Hemant Trivedi and from ‘Spice is Right’

Posted by Indira©Copyrighted in Chickpeas, Menthi Kura(Fenugreek), Hara Chana(Green Chickpeas) (Monday November 13, 2006 at 12:42 pm- permalink)
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