METHIWALE KABULI CHHOLE मेथीवाले काबुली छोले

METHIWALE KABULI CHHOLE (Rajasthani style)
मेथीवाले काबुली छोले

INTRODUCTION

This recipe of mine has been the most reproduced, most copied and most loved from my recipe collection. Not only Indians, this recipe has been appreciated by US, German and nationals of many other countries.
One remarkable thing about Rajasthani recipes is, without the usage of Onions and Garlic , the dishes that are prepared are remarkably tasty .
One such dish which stole my heart is Methiwale Kabuli Chhole. (Chick peas with fenugreek leaves).
This curry is prepared both in dry and gravy version. But my suggestion is to prepare semi gravy version. If you taste this once, you would love to try out this again and again.
Enjoy this curry with Parathas, Rotis and rice.

METHIWALE KABULU CHHOLE



INGREDIENTS
(two servings for a family of four)

Kabuli channa (white Garbanzo bean) 200 gms
Fenugreek leaves 2 cups
Tomato 1 large
Ginger 1" piece
Green chillies 2 nos.
Cilantro 1/4 cup
Cumin powder 3/4 tsp.
Turmeric powder 1/4 tsp.
Garam Masala 1/2 to 3/4 tsp.
Chilli powder 1 tsp.
Asafoetida (raw) 1/2 tsp.
Cashewnut powder 1 tbsp.
Amchur powder/Tamarind to taste
Cooking Soda 1/8 tsp. or three to four pinches.
Salt to taste

TEMPERING Cumin seeds 1 tsp.
Fenugreek seeds 1/4 tsp.
Cloves 4 to 5 nos.
Cinnamon 3 nos of 1/2 " sticks
Asafoetida 1/2 spoon
Mustard 3/4 tsp.
Rarified Butter/Ghee 2 to 3 ladles

METHOD OF PREPARATION
Soak Kabuli channa (White Giant Garbanzo)for 6 to 8 hours in hot water with cooking soda added to water. Then pressure cook till properly cooked. Please ensure that the chick pea/ channa is really very soft. Cut tomato in small pieces. Pluck cilantro, fenugreek and cut both very finely. Grate ginger , cut green chillies finely and set aside. Make thick paste of cashew nut powder 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 chillies and Ginger. Turn for a minute. Now add 1/2 spoon of Asafoetida and immediately add 2 cups of fenugreek leaves. Add salt and turn the leaves in pan for about four to five minutes. Fenugreek leaves would get cooked 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 cooked chickpeas . Then 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 cashewnut liquid in water to the gravy along with half a spoon of raw compounded Asafoetida powder , Amchur powder, or Tamarind extract to taste, and mix thoroughly. Add cut cilantro and let it simmer for further three to four minutes.

Your Methiwale Kabuli Chhole is ready. Serve piping hot.