Hara Chana Curry with Methi Muthia ( Know Your Dals and Pulses )


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Soft and lacy rice pancakes.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


To Be Ground Into A Smooth Paste
1/2 cup chopped coriander (dhania)
3 to 4 green chilles
12 mm ( 1/2”) piece ginger
3 cloves garlic
1 tsp lemon juice
3 to 4 spinach leaves
1 tbsp of water

For The Hara Chana Curry
1 tbsp oil
1/4 cup chopped onions
1/2 cup hara chana , soaked overnight and boiled
1/2 tsp cornflour dissolved in 2 cups coconut milk
salt to taste
2 tbsp chopped coriander (dhania) for the garnish

For The Methi Muthias
1 cup chopped fenugreek
1/3 cup whole wheat flour (gehun ka atta)
2 tbsp besan (Bengal gram flour)
asafoetida (hing)
1 tsp sugar
1 tsp ginger-green chilli paste
1 tbsp hot oil
oil for deep frying

Method
For the methi muthias

  1. Combine all the ingredients together in a bowl and mix well. Divide it into 15 to 20 equal portions and shape each into round balls.
  2. Deep the balls in hot oil in the batches of 10 to 12 on a slow flame till they turn golden brown in colour.
  3. Drain on an absorbent paper and keep aside.

For the hara chana curry

  1. Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent.
  2. Add the prepared paste, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.
  3. Add the boiled chana and cornflour and coconut mixture, mix well and simmer for another 5 minutes or till the curry thickens, strring once in between. Keep aside.

How to proceed

  1. Just before serving, add the prepared methi muthias to the hara chana curry and simmer for 2 to 3 minutes.
  2. Serve immediately garnished with coriander.
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