Wednesday, March 25, 2009
I think my blog is soon on its way to a shadow blog for Vanitha recipes.Ever since I got the recipes bound in a big fat cookbook,all I do is search for recipes which I can try one after the another.Hubby is only too happy at the variety that’s being offered!!I always look for different side-dishes to go with chapathi/paratha,as I make them on a daily basis.Though we love simple dal,sometimes you do get bored of it.
Saw this recipe in one of the latest editions of Vanitha and I wanted it to make it mainly for the inclusion of Methi leaves.As most of you know,I’m not much a fan of Greens and prefer to have them camouflaged in some curries.I had bought those cute mini-bunch of methi leaves and set about making this curry.Lovely variation from the plain old Chole and methi leaves gives it a great healthy tag;-).
White chickpea/channa – 150 gms
Methi/Fenugreek leaves – cleaned & chopped-¾ cup
Cinnamon – ½ ‘ piece
Cloves – 2
Elaichi/Cardamom – 2
Oil or Ghee – 1 tbsp
Jeera/Cumin – ¾ tsp
Methi/Fenugreek seeds – a small pinch
Cinnamon – ¾’piece
Green chillies – 2,chopped
Ginger – finely chopped – 1 tsp
Hing/asafoetida – a pinch
Haldi/turmeric – ¼ tsp
Salt to taste
Tomato – 1,chopped
Tamarind paste – ¾ tbsp
Coriander leaves – as required
Wash and soak the channa for 10 hours or overnight and cook in enough water till done.
Dry roast cinnamon,cloves and elaichi and grind to a fine powder.
In a kadai,add oil/ghee and splutter jeera.
Add methi and cinnamon stick and stir well.
Add chopped green chilly and ginger.
Saute for few minutes and then add hing and chopped methi leaves.
Add haldi and salt to taste and mix well.
Now add the chopped tomato.
When the methi leaves and tomato gets cooked,add the cooked channa[keep aside 2-3 tbsp channa]
Add a cup of water and let it boil.
Simmer for 10 minutes.
Mash the channa along with the tamarind paste and add to the curry.
Now add the roasted masala powder and stir well.
Add freshly chopped coriander leaves and serve hot!!
Sending this across to Laurie,who is hosting this month's My Legume Love Affair 9th helping.An event originally started by Susan,of The Well seasoned cook.