Methi chana malai

Name: Methi chana malai
Cuisine: Indian
Ingredients: 1 cup finely chopped fenugreek leaves; 1/2 cup chickpeas, soaked; 1 big onion grated; 2 small tomato grated; 3 tbsp oil; Pinch cumin seeds; Pinch asfoitida; 1 tbsp red chilli powder; 1/2 tsp turmeric powder; 1/4 tsp cumin and coriander powder; As per taste Salt; 1/2 cup full fat milk/ creamy milk; 2 tbsp thick cream/ malai; 1/2 tsp clarified butter / ghee; as required Lemon to add / to serve

Zarna B V @zarna_1539

Rajkot, Gujarat

#dalcurry

This dish I made with change of Chana instead of matar.
Simple with no long gravy process, no garam masala and yet tasty.
This is winter time so must eat healthy green bhaji or healthy fenugreek leaves..

#dalcurry

Zarna B V @zarna_1539

Saved

Ingredients

1 cupfinely chopped fenugreek leaves
1/2 cupchickpeas, soaked
1big onion grated
2small tomato grated
3 tbspoil
Pinchcumin seeds
Pinchasfoitida
1 tbspred chilli powder
1/2 tspturmeric powder
1/4 tspcumin and coriander powder
As per tasteSalt
1/2 cupfull fat milk/ creamy milk
2 tbspthick cream/ malai
1/2 tspclarified butter / ghee
as requiredLemon to add / to serve

Saved

Steps

1

Soak 1/2 cup chickpeas for 6-8 hours, then cook with salt and water.
2

Heat oil in a pan, add cumin seeds and asafoetida. Then turn flame low and add chopped fenugreek leaves and cook till it turns crispy, will take 7-10 mins. Then add grated onion and cook on medium to high heat till oil separates.
3

Then add grated tomato and salt to taste, then cook for 2-3 mins or till oil separates. Then add dry spices and salt if required, now saute for a min. Then add creamy milk or milk and malai.
4

Now, mix it gently and add cooked chickpeas without water (If needed add 23 tbsp of water from cooked chickpeas). Mix well and simmer for 2-3 mins. Then add clarified butter/ ghee and mix well.
5

Now, serve with roti/ paratha, sliced onions, masala chhas and papad. Serve with lemon, so you can adjust the taste with lemon.