Ingredients:White Channa - 150 gms, soaked overnight and pressure cooked with salt till soft
Methi (Fenugreek) Leaves - from 1 big bunch (OR) 2 cups, de-stemmed
Tomato - 1, chopped
Ginger - 1 inch piece, chopped
Green Chillies - 3, chopped
Coriander leaves - 1/4 cup, chopped
Jeera (Cumin) powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp
Chilli powder - 1.5 tsp
Sambar powder - 1 tsp
Besan (Kadalai maavu) - 1 tbsp
Amchur powder or Tamarind paste - to taste
Salt, to taste
Oil - 2 tsp
Jeera - 1 tsp
Methi seeds - 1/4 tsp
Cloves - 1
Cinnamon - 1 small piece
Mustard - 1/2 tsp
Asafoetida - a few pinches
1) Heat oil in a deep pan and add jeera, methi seeds, cloves, cinnamon, mustard & asafoetida. Once they cracle and splutter, add green chillies and ginger.
2) After a few seconds, add the methi leaves (no need to chop them) & salt. Fry this for 5 mins. Now add the chopped tomato and all the dry masalas. Cook this for another 5 minutes till tomatoes soften.
3) Now add the cooked channa to this and crush some of them to thicken the gravy. Add amchur powder or tamarind paste to taste. Add some water, cover and let this simmer for about 10-15 minutes. Add chopped coriander leaves and a paste of besan mixed with water. Cover and let simmer for another 5-10 minutes.
4) Methi Chole is now ready to serve with warm chapathis.
I would like to send this as my entry to 'Powerless' Cooking Event hosted by EasyCrafts.