Methi Chhole: Fenugreek Leaves and Chickpeas

In methi chhole, the bitter notes of methi (fresh fenugreek) are tamed by the rich nuttiness of chickpeas and the interesting spice blend in the gravy. An offbeat recipe that I warmly recommend for fenugreek lovers.

Note: If you’d rather go the classical way with chickpeas, there’s always channa masala.

You Need:

• Chickpeas – 1.5 cups
• Fresh fenugreek leaves – 1 bunch
• Tamarind – 1 lemon-sized ball
• Ginger – 1-inch piece
• Onion – 1
• Green chili – 1
• Red chili powder – 1/2 teaspoon
• Coriander powder – 1 tablespoon
• Cumin powder – 1 teaspoon
• Cinnamon stick – 1
• Coarsely ground fenugreek seeds – 1 teaspoon
• Asafoetida – 1 pinch
• Salt – 1 teaspoon, or to taste
• Jaggery – 1 teaspoon, or to taste
• Vegetable oil – 1 tablespoon
• Coriander leaves – for garnishing

How To Make Methi Chhole:

1. Boil the chickpeas

At least 8 hours before you plan to make methi chhole, put dried chickpeas to soak in a pot full of water. The chickpeas absorb a lot of water and swell up; make sure they are completely submerged (at leas an inch under water) when you put them to soak.

Drain, wash and pressure-cook in 3 cups of water and a pinch of salt. Set the flame to high till the first whistle, then pressure-cook for another 15 minutes on low flame.

Let the pressure release naturally, then unlock the lid.

Take the chickpeas out, reserve the liquor in which the chickpeas were boiled.

2. Ready the other ingredients

Soak tamarind in half a cup of water for 20 minutes. Mash the tamarind into the water to extract its pulp, discard the solids.

Place onion, ginger and green chilies in a grinder.

Grind together into paste.

Pluck fenugreek leaves, discarding the stems and yellow stained leaves if any.

Wash thoroughly and chop finely.

3. Make the curry

Heat vegetable oil in a wok or kadhai. When hot, add a cinnamon stick and methi dal (coarsely ground fenugreek seeds) and let them turn a shade darker. Add a pinch of asafoetida, give a quick stir to the flavored oil and add onion-ginger-chili paste. Fry on medium heat till it turns golden-brown. Stir occasionally to avoid sticking to the base.

Add coriander powder, cumin powder, red chili powder. Mix well.

After two minutes, Add chopped fenugreek leaves and salt. Set the flame to high, and stir around till the leaves have wilted and given off all water (4-5 minutes).

Add tamarind pulp and jaggery. Cook for another two minutes.

Turn the contents of the pressure cooker – boiled chickpeas and its liquor – into the kadhai with masala. Adjust salt. Let it come to a boil, then simmer for 10 minutes. Stir every other minute.

To Serve:

Serve garnished with chopped coriander leaves and freshly cut onion rings, alongside any Indian bread (chapatis/parathas/naans/bhature).

Wondering about the sesame-studded elongated bread on the right of the picture? You’ve missed my last post! Catch up on how to make this flatbread with Indian spices.

Notes:

I also like this Rajasthani-style methi chhole that uses cashew nuts: Hemant Trivedi’s recipe.

Check out more fresh fenugreek recipes: