Rajasthani Methiwale Chole

I got this recipe from Mr. Hemant Trivedi’s Cookery Corner

Here it is:

• 2c well cooked channa/chickpeas
• 2c methi/fenugreek leaves chopped
• 1 lg or 2 sm tomatoes chopped
• 1 in ginger grated
• 3 green chilies
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tsp chili powder
• salt
• 1/4 tsp amchur powder or tamarind
• 1 Tbs besan flour made into paste with 1 Tbs water

Tempering:

• Ghee or oil
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp methi/fenugreek seeds
• 3 cloves
• hing

Heat ghee and add the tempering spices. Then add the methi leaves and cook them for a couple minutes. Add salt and all the masalas. Stir and add the tomato. Cook until completely softened. Stir in the chickpeas, and mash a couple spoons of them. Add a cup of water and simmer for 10 minutes. Add the besan paste and the amchur powder. Cook for 5 more minutes then add the coriander leaves.

Sending to Bookmarked Recipes at US Masala
and to Complete my thali- Beans by Taste of Mysore and Joy of Cooking.