This is a yummy and healthy curry for Chapathi. Chickpea cooked with fenugreek leaves reduces the bitter taste of fenugreek.
|White Chana/ Chickpea||1 cup|
|Fresh Fenugreek Leaves||1 small bunch|
|Cumin Seed||1/4 tsp|
|Curry Leaves||1 strand|
|Bay Leaves||3 no|
|Onions||1 ( Medium )|
|Ginger Garlic Paste||1 tsp|
|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 )|
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 stem and chop them finely. Chop Onion, tomato, coriander leaves and slit open the green Chilies. Grind ginger and garlic to a fine paste.
In a non-stick pan add oil. When hot, add bay leaves, cloves, cinnamon, cumin and curry leaves. Add chopped Onions immediately along with a 1/4 tsp of salt. When the onion turns brown, add the ginger garlic paste. Fry this until the raw smell goes away, approximately 3 min in medium flame. Stir often to avoid it getting burnt. Add green chilis, chopped tomatoes and cook till oil seperates.
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.
Add the cooked channa along with little water ( around 1/4 cup ) from the cooker and mix well. Add salt and honey. Cook it covered for 3 mins. Add the chopped coriander leaves at the end.
- Don’t chop the fenugreek leaves with stem. The stem comes to the mouth and spoils the taste.
- Frozen or dry fenugreek leaves also can be substituted and it tastes as good as the fresh ones.
- Amchur powder adds bit sourness to the gravy and tastes good.
(*)Serve it with Chapathi, roti or naan. This tastes yummy and you don’t feel the bitter taste of fenugreek leaves. Tips also taken from spiceindiaonline.com