Methi Chana

Ingredients 

• 3 teaspoons dried fenugreek leaves (kasoori methi)
• 2 cups green Bengal grams (hara chana), soaked overnight, drained and cooked
• 2 green chillies, roughly chopped
• 4 teaspoons ghee
• ¼ teaspoon cumin seeds
• 7-8 curry leaves
• 2 medium onions, finely chopped
• ½ teaspoon chopped ginger 
• ½ teaspoon finely chopped garlic 
• 2 medium tomatoes, pureed
• ¼ teaspoon Turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• ½ teaspoon dried mango powder (amchur)
• ½ teaspoon garam masala powder
• 1 teaspoon sugar
• Salt to taste
• 1 tablespoon chopped fresh coriander leaves 

Method

1. Grind half the Bengal gram with green chillies to a thick smooth paste.
2. Heat ghee in a non-stick pan, add cumin seeds and when they begin to change colour, add curry leaves and onions and sauté till translucent.
3. Add ginger and garlic and sauté for two to three minutes. Add dried fenugreek leaves and sauté for one to two minutes.
4. Add tomato puree, ground paste, remaining Bengal gram, turmeric powder, red chilli powder, coriander powder, dried mango powder, garam masala powder, sugar and salt and mix well.
5. Add three fourth cup water and mix well. Cover and cook for five to seven minutes.
6. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Nutrition Info