Chana Methi Masala / Pattani Vendhayakeerai Masala

Chana Methi Masala / Pattani Vendhaya Keerai Masala

Recipe Details

Chickpea soaking time of at least 10 hours is additional.

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Ingredients

Main Ingredients

• White chickpeas / Chana – 1 cup
• Fresh fenugreek leaves / Methi – 1 small bunch
• Water – 3 cups, for pressure cooking the chickpeas

For the Masala

• Oil – 2 tsp
• Cumin seeds – 1/4 tsp
• Curry leaves – 1 sprig
• Bay leaves – 3
• Cloves – 2
• Cinnamon – 1-inch piece
• Onion – 1 medium, chopped
• Salt – to taste
• Ginger-garlic paste – 1 tsp
• Tomatoes – 2, pureed
• Green chilies – 2, slit
• 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)
• Honey – 1 tsp (optional)
• Coriander leaves – 3 tbsp, chopped

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Preparation

1. Rinse the chickpeas and soak them in plenty of water for at least 10 hours or overnight.
2. Drain the soaked chickpeas and pressure cook them with 3 cups water for about 3 whistles, or until tender.
3. Reserve some of the chickpea cooking liquid before draining, as a little will be used in the masala.
4. Remove the fenugreek leaves from the stems, wash them thoroughly, and chop finely.
5. Chop the onion and coriander leaves separately.
6. Puree the tomatoes until smooth. The tomatoes may be peeled first if preferred.
7. Slit the green chilies lengthwise.
8. Prepare fresh ginger-garlic paste if needed.

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Cooking Instructions

1. Heat the oil in a non-stick pan over medium heat.
2. Add the cumin seeds, curry leaves, bay leaves, cloves, and cinnamon.
3. Fry for a few seconds until aromatic.
4. Add the chopped onion along with a little salt.
5. Sauté until the onion becomes soft and lightly golden.
6. Add the ginger-garlic paste and fry until the raw aroma disappears.
7. Add the tomato puree and cook over medium heat until the mixture thickens and you begin to see oil separating from the masala.
8. Add the slit green chilies and chopped fenugreek leaves.
9. Cook for about 3 minutes, stirring occasionally.
10. Add the turmeric powder, red chili powder, coriander powder, garam masala, and optional amchur powder.
11. Fry the spices for about 1 minute over medium-low heat.
12. Add the cooked chickpeas and about 1/4 cup of the reserved chickpea cooking liquid.
13. Mix everything well.
14. Add additional salt if needed and the optional honey.
15. Cover and cook for about 3 minutes so the chickpeas absorb the masala.
16. Add the chopped coriander leaves, mix once, and remove from the heat.

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Tips

Fresh Methi: Take the time to separate the leaves from the tougher stems for a better texture.

Fenugreek Substitutes: Frozen fenugreek leaves can be used when fresh methi is unavailable. Dried fenugreek leaves can also be used, although the flavor and quantity will differ.

Amchur Powder: Amchur is optional, but it adds a pleasant tangy flavor that complements the chickpeas and fenugreek.

Honey: A small amount of honey is optional and can help balance the natural bitterness of fresh fenugreek leaves.

Green Chana Variation: Fresh green chana can be used instead of dried white chickpeas for a different texture and flavor.

Gravy Consistency: Add a little more reserved chickpea cooking liquid if you prefer a looser gravy.

Serving Suggestion

Serve Chana Methi Masala hot with chapati, roti, naan, or parotta.