Tuesday, November 26, 2019

Methiwale Kabuli Chhole

A garbanzo bean and fenugreek curry that is a perfect accompaniment for rice or rotis

The combo of Fenugreek and chick pea??? I am not so sure. That was my reaction when I first read the recipe on Hemant Trivedi's blog. To me chick pea or the Garbanzo beans were always synonymous with Chhole or Sundal and yes hummus!! So I never thought that the nutty chick peas would pair well the bitter fenugreek leaves. But then, I was wrong. Terribly wrong. For this curry has everything if not more to tingle your tastebuds. 

Ingredient shot of Fenugreek leaves and garbanzo beans


A garbanzo bean and fenugreek curry that is a perfect accompaniment for rice or rotis


The methiwale Kabuli Chhole is actually a Rajasthani recipe. This was originally a recipe sans onion and Garlic. But then, I really like the kick of garlic and onion in my curries. Hence, I decided to incorporate them in this dish. Feel free to omit them if you don't link Garlic.

A garbanzo bean and fenugreek curry that is a perfect accompaniment for rice or rotis


This is an extremely easy but vibrant dish which is sure to leave you asking for more. The combination of the bitter fenugreek leaves and the nutty chick peas is a match made in the culinary heaven. Further more, the addition of cashew paste, apart from enhancing the flavors, also lends velvety texture to the gravy. This dish can be paired with either rotis, puris or rice. The aromatic flavors, the luscious textures and the exotic spice blend will make you want to lick your fingers clean. Please do not let the long list of ingredients intimidate you as this curry is quite is easy to put together.

A garbanzo bean and fenugreek curry that is a perfect accompaniment for rice or rotis


Methiwale Kabuli Chhole recipe:
Preparation time: 20min+soaking time
Cooking time: 20min
Serves- 4

Ingredients:
Kabuli chana or Garbanzo Beans- 1 cup, heaped (soaked overnight)
Bay leaf- 1
Oil- 2tbspn
Onion- 1 medium, finely chopped
Ginger-Garlic paste- 1tspn
Fresh fenugreek leaves- 3/4th cup, finely chopped
Tomato- 1 medium, finely chopped
Tamarind pulp- 1tspn 
Salt- to taste
Sugar- 1/2tspn
Turmeric- 1/4tspn
Red chili powder- 1/2tspn
Coriander powder- 1/2tspn
Jeera powder- 1/2tspn
Kasuri methi- 1/2tspn
Cashew nut paste- 2tbspn
Garam Masala- 1/4tspn
Ghee or clarified butter- 1tbspn
Cinnamon- 1" piece, powdered
Cloves- 3, powdered
Green chili- 1, slit
Coriander leaves- 2tbspn, chopped

A garbanzo bean and fenugreek curry that is a perfect accompaniment for rice or rotis


Method:




  • Pressure cook the soaked chana with half a tea spoon of salt and the bay leaf for six to seven whistles or completely cooked and keep aside.
  • Heat oil in a pan and add the chopped onion and fry till tender.
  • Add the ginger-garlic paste and fry till the raw smell goes.
  • Add the chopped fenugreek leaves and fry till the moisture evaporates from the leaves
  • Stir in the chopped tomato and and fry for a min. Add the tamarind pulp and fry for a couple of minutes more.
  • Add the turmeric powder, salt, sugar, red chili powder, coriander-cumin seed powder, Kasuri methi and mix well.
  • Add the cooked chick peas and allow the mixture to simmer for 3-4mins
  • Add the cashew paste and garam masala and allow it to simmer for a couple of minutes more.
  • Heat ghee in a separate pan and add the powdered cinnamon and cloves and fry for a few seconds.
  • Stir in the slit green chili and chopped coriander leaves and fry for a few seconds more.
  • Add the seasoning to the chick pea mixture and simmer for a minute before taking off the heat.
  • Serve hot with rice or rotis.





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