Chana-Methi Curry is a vegan/vegetarian gravy curry made with chickpeas
(garbanzo beans) and fenugreek leaves. This curry is full of protein,
fiber and vitamins.
You can use
canned beans or fresh garbanzo beans by soaking them the night before
and
boiling them. Or just
boil the dry chana with lots of water and a pinch of baking soda in the
pressure cooker for about
20 minutes.
Servings: 4 Cooking Time: 20
minutes
Ingredients
1 can chana or chickpeas (garbanzo beans), drained
and rinsed or 1 1/2 cups soaked overnight and boiled, or
pressure-cooked without soaking
2 cups methi (fenugreek leaves), washed and chopped
Heat oil in a saucepan, and add the cumin seeds. As
they start browning, add the green chillies and saute for a couple of
seconds. Then add the onions along with some salt, and saute until
lightly browned.
Add the tomatoes and turmeric powder and saute for a
couple of minutes.
Add the methi leaves along with a little salt and
cover and cook until cooked.
Add the red chilli powder, pav bhaji masala, salt and
cook until the raw flavor of the masala is gone.
Add the 3/4 of thechana with 1-1 1/2 cups water and
cover and cook on medium heat until the chana absorbs the masala. To
thicken the gravy, mash some of the chana
Grind the remaining chana into a coarse paste. You'll
use this to thicken the gravy. Or add 1 tsp rice or wheat flour and
stir until gravy thickens.
Heat 1 tsp oil in a small pan, Add the mustard seeds
and when they pop, pour over the chana-methi curry and stir.
Serve the chana-methi curry hot with hot rice or roti.
