Channa Methi Masala / Pattani Vendhayakeerai Masala
This is a yummy and healthy curry for Chapathi. Chickpea cooked with fenugreek leaves reduces the sur taste of the fenugreek.
| Ingredients : | |
|---|---|
| White Chana/ Chickpea | 1 cup |
| Fresh Fenugreek Leaves | 1 small bunch |
| Oil | 2 tsp |
| Cumin Seed | 1/4 tsp |
| Curry Leaves | 1 strand |
| Bay Leaves | 3 no |
| Cloves | 2 no |
| Cinnamon | 1 inch |
| Onions | 1 ( Medium ) |
| Ginger Garlic Paste | 1 tsp |
| Tomatoes | 2 no |
| Green Chili | 2 no |
| Turmeric powder | 1/4 tsp |
| Red chili powder | 1 tsp |
| Coriander powder | 2 tsp |
| Garam Masala | 1/4 tsp |
| Amchur powder | 1/8 tsp (optional) |
| Coriander leaves | 3 tbsp |
| Honey | 1 tsp ( optional ) |
| Salt | to taste |
| Water | 3 cup |
-
Step 1
Soak Channa the day before night. Pressure cook it with 3 cups of water for 3 whistles or more till it is cooked. Separate the fenugreek leaves from the steam and chop them finely. Chop Onion, tomato, coriander leaves and slit open the green Chilies. Grind the ginger and garlic to a fine paste.
-
Step 2
In a non-stick pan add oil. When hot, add cumin and Curry Leaves. Add the chopped Onions immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic paste. Fry this till raw smell leaves, approximately 3 min in the medium flame. Stir often to avoid the burn. Add the green chili and Chopped tomatoes and cook till oil seperates.
-
Step 3
Add the chopped fenugreek leaves and fry for 3 minutes until it’s cooked well in the oil. Add the turmeric powder, Coriander Powder, red chili powder and amchur powder and fry for a min.
-
Step 4
Add the cooked channa along with little water ( around 1/4 cup ) from the cooked and mix well. Add the salt & honey. Cook it covered for 3 min. Add the chopped coriander leaves. Remove from the fire.
- Don’t chop the fenugreek leaves with steam. The steam does comes to the mouth and spoils the taste.
- Frozen or dry fenugreek leaves also can be substituted. But does taste as good as the fresh ones.
- Amchur powder adds the sourness to the gravy and tastes good.
(*)Serve it with Chapathi, roti or naan. This tastes yummy and you don’t feel the sour taste of fenugreek leaves.Tips also taken from spiceindiaonline.com
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excellent!!!
Oh! the combo of channa and methi makes me drool da. And thanks for the nice tips:)
Thanks Mye.
oh hi sashi
i was on the other blogroll and i saw yours, so i step in, you have nice space here and lots of mouthwatering dishes..following you so i won’t miss the post..:))
cheers and most welcome
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