Methiwale Kabuli Chole.

Recipes Home :: Sides / Condiments :: Methiwale Kabuli Chole.

Methiwale Kabuli Chole. - A tasty Rajastani recipe.

No Image

Send to a friend Send Methiwale Kabuli Chole. recipe to a Friend


Date Added:	July 27, 2009	Season:	Every Day
Category:	Sides / Condiments	Prep. Method:	Other
Calories:		Dish Type:	Vegetable
Serves:	4	Cuisine:	Rajastani
Prep. Time:	30 mins

Rating: ()

Be The First To Rate This Recipe:

Methiwale Kabuli Chole. - Ingredients:

Kabuli channa (white) 200 gms
Fenugreek leaves 2 cups
Tomato 1  
Ginger 1" piece
Green chillies 2  .
Kothumalli 1/4 cup
Jeera powder 3/4 tsp.
Turmeric powder 1/4 tsp.
Garam Masala 1/2 to 3/4 tsp.
Chilli powder 1 tsp.
Asafoetida   1/2 tsp.
Besan flour 1 tbsp.
Tamarind to taste
Cooking Soda 1/8 tsp. 
Salt to taste
Jeera 1 tsp.
Fenugreek seeds 1/2 tsp.
Cloves 4  
Cinnamon 3  
Asafoetida 1/2 tsp
Mustard 3/4 tsp.
Ghee 2 tbsp

Methiwale Kabuli Chole. - Directions:

Soak channa for 6 to 8 hours in boiling water with cooking soda added to water. Then pressure cook till channa becomes properly cooked.
Cut tomato in small pieces. Pluck kothumalli, fenugreek and cut both very finely. Grate ginger , cut green chillies finely and set aside.
Make thick liquid of Kadalai maavu in water in a cup and set aside. Take ghee in a kadai and add tempering spices. When cloves puff up and mustard starts to crackle, add green chilliesand Ginger.
Now add 1/2 spoon of Asafoetida and immediately add 2 cups of fenugreek leaves.
Add salt and turn the leaves in kadai for about four to five minutes.cook fenu grek sees by now. Add all the dry masalas including garam masala .
Turn for five seconds and add tomato pieces and turn for four to five minutes on medium to slow fire. Ensure that the tomato pieces are softened .
Now add pressure cooked kabuli channa.
Mix the fenugreek masala thoroughly. Crush about 10 percent of Channas .
Now add about 150 ml of water (one tumbler) and set the flame on medium and let it simmer for about seven to eight minutes. Now add thick solution of kadalai maavu in water to the gravy along with half a spoon of raw Asafoetida powder tamarind extract to taste, and mix thoroughly. Add cut kothumalli and let it simmer for further three to four minutes.

If you liked this Methiwale Kabuli Chole. recipe please share it on the following bookmarking sites

Share |

Related Recipes:

Chembu(colocasia) Roast	Stuffed Capsicum	Pulinkari	Vendakkai(Bindi) Moru kulambu
Alu Dum	Pavakka Thoran	Ripe Mango Curry	Parippu Curry
Pavakka Theeyal	Rava Kichidi	Sambaria	Tomato masala