How to make Hare Chane Methi -
Dried green peas cooked with fresh and dried fenugreek.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Green chana(hare chane),soaked and boiled, Fenugreek leaves (methi),
Cuisine : Indian
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Main Course Vegetarian recipes like Mushroom Methi Malai - SK Khazana Paneer Kaju Pasanda Urulai Kizhangu Roast Sai Bhaji
Hare Chane Methi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Hare Chane Methi Recipe
Green chana(hare chane),soaked and boiled 1/2 cup
Fenugreek leaves (methi), chopped 2 cups
Dried fenugreek leaves (kasoori methi) 1 teaspoon
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Green chillies 3-4
Garlic chopped 6-8 cloves
Ginger finely chopped 1 tablespoon
Onion finely chopped 1 medium
Red chilli powder 1/2 teaspoon
Coriander powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Dried mango powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Tomatoes,pureed 3 medium
Salt to taste
Fresh coriander leaves finely chopped 2-3 tablespoons
Method
Step 1
Heat oil in a non stick kadai. Add cumin seeds and sauté till fragrant. Cut green chillies lengthwise and add to the kadai.
Step 2
Add garlic and ginger and sauté.Add onion and sauté for 3-4 minutes or till light golden. Dry roast kasoori methi in another non stick pan and grind to a powder.
Step 3
Add fresh fenugreek leaves to the kadai and sauté for 1-2 minutes. Add red chilli powder, coriander powder, turmeric powder, amchur, garam masala powder and mix.
Step 4
Add tomato purée and mix well. Add the boiled chane along with the water and salt and mix well.
Step 5
Cover and cook for 6-8 minutes.Add coriander leaves, kasoori methi powder and mix. Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 789 Kcal
Carbohydrates : 25.4 gm
Protein : 88.8 gm
Fat : 36.6 gm
Other : 24.1
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
