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.