Hara Chana Coconut Curry with Methi Muthia

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When you deep-fry dumplings of fenugreek leaves bound together by wheat flour and besan, you get really tasty Methi Muthias. These muthias have a wonderful crispness, an enjoyable level of bitterness and a mildly spicy flavour.

They get even better when served in the Hara Chana Coconut Curry, which is a delicious preparation of cooked chana in a base of coconut milk, flavoured with a green paste made of spinach, coriander, ginger, green chillies and other ingredients.

This gives the curry a blend of flavours, ranging from the peppiness of coriander to the soothing taste of coconut milk. Keep the muthias and the coconut curry ready, but re-heat the curry and add the muthias to it just before serving.

All in all a completely lip smacking preparation which goes well with rice as well as parathas .

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Hara Chana Coconut Curry with Methi Muthia recipe - How to make Hara Chana Coconut Curry with Methi Muthia

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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To Be Ground Into A Smooth Paste ( Using 2 Tbsp Of Water)
1/2 cup chopped coriander (dhania)
1/2 tbsp roughly chopped green chillies
1/2 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 tsp lemon juice
1/4 cup roughly chopped spinach (palak) leaves

For The Hara Chana Coconut Curry
2 cups soaked and boiled hara chana (dried green peas)
2 cups coconut milk
1 tsp cornflour
1 tbsp oil
1/4 cup chopped onions
salt to taste

For The Methi Muthias
1 cup chopped fenugreek (methi)
5 tbsp whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour)
a pinch of asafoetida (hing)
1 tsp sugar
1 tsp ginger-green chilli paste
1 tbsp hot oil
salt to taste
oil for deep-frying

For The Garnish
2 tbsp chopped coriander (dhania)
For the methi muthias

  1. Combine all the ingredients in a deep bowl and mix well using approx. 2 tbsp of water.
  2. Divide the mixture into 18 equal portions and shape each into round balls.
  3. Heat the oil in a deep non-stick pan, deep-fry a few methi muthias at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.

For the hara chana curry

  1. Combine the coconut milk and cornflour in a bowl, mix well and keep aside.
  2. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  3. Add the prepared paste and sauté on a medium flame for 2 minutes.
  4. Add the boiled chana, coconut milk- cornflour mixture, salt and ¼ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

How to proceed

  1. Just before serving, re-heat the hara chana coconut curry, add the prepared methi muthias, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  2. Serve immediately garnished with coriander.

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Hara Chana Curry with Methi Muthia ( Know Your Dals and Pulses )
 on 06 Aug 16 03:11 PM

This recipe is a very different and fab recipe. This is a very unique combination of coconut milk with methi muthia and hara chana but the outcome is superb. I tried this recipe and all my family just loved it to the core. The coconut milk lends a very nice flavour to the curry.