Chana (Bengal gram/chickpea) and Methi (fenugreek) are the two of my most preferred choice after dal-rice, whenever I want to binge on just simple soul comforting food. It has to be either of them or combination of both. Earlier, I have shared with you my fav aloo methi, methi paneer bhurji. But, the combination of both methi and chana is terrific, if you have not tried it ever, I would recommend you to try it and and I am sure you will start making and bring it your table very often. Chana aur methi ki sabzi goes very well with phulkas and parathas but the combination of this sabzi with hot steamed rice is simply irresistible.
Chana aur methi ki sabzi can made dry and with gravy as well depending upon the consistency you require. Chana is high fibre bean and rich in iron calcium, vitamin and minerals while Fenugreek(methi) is a rich source of iron, copper, magnesium, Vitamin B6, and fibre. So, addition of thses two amazing super food is a must to keep your body fit as they have wonderful health benefits.
Let’s go through how to make super healthy and delicious chana aur methi ki sabzi
200 grams, kala chana (Bengal gram), cleaned washed and soaked overnight
3 cups, methi (fresh fenugreek leaves), finely chopped
½ cup, onions, finely chopped
¾ cup, tomatoes, finely chopped
½ teaspoon, turmeric powder
1 teaspoon, cumin seeds
1 teaspoon, garam masala powder
3 tablespoons, mustard oil ( you may use refined oil too)
1 bay leaf
1 lemon juice
Salt to taste
Grind to fine paste:
4 to 5 nos, green chillies
4 to 5 nos, garlic cloves
1 inch, ginger piece
½ tablespoon, coriander seeds
1/3 cup, coriander leaves, tightly packed
In a pressure cooker, add soaked chana and enough water(the water in which chana was soaked) such that the chanas are fully immersed in the water.
Add bay leaf, salt and pressure cook it for few whistles until done.
In a heavy bottom pan or kadhai, heat mustard oil until smoky. Now reduce the heat to very low.
Add cumin seeds and fry for few seconds.
Add chopped onions and little salt. Saute onions until translucent.
Add tomatoes and cook on high for a couple of minutes or until the tomatoes are soft.
Add ground masala paste, turmeric powder and cook for 2 minutes or until the masala is cooked well and raw smell goes off.
Add methi leaves and saute on high for 2 to 3 minutes.
Add boiled chana, garam masala powder and lemon juice. Mix well and adjust the consistency if you prefer to make it a gravy. I kept it semi-dry.
Cook for 2 minutes and chana aur methi ki sabzi is ready to be served.