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Hare Chana Ki Kari With Methi Muthia


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When fresh chanas are not available in season, you can use dry chanas. Soak and boil before using.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients


1 1/2 cups sprouted moong (whole green gram) or 1 1/2 cups fresh hara chana (green chick peas)
1 coconut
1 onion, chopped
1 tsp cornflour
oil
salt to taste

To be ground into a paste
3/4 cup chopped coriander (dhania)
7 green chillies
12 mm. (1/2") piece ginger (adrak)
6 cloves of garlic (lehsun)
2 tsp lemon juice
4 to 5 spinach (palak) leaves

For the methi muthias
1 1/2 cups chopped methi bhaji
1/3 cup whole wheat flour (gehun ka atta)
a pinch asafoetida (hing)
1 tsp sugar
1 tsp chilli powder or 1 tsp ginger-green chilli paste
2 tbsp hot oil
oil for deep-frying

For the garnish
 chopped coriander (dhania)

Method
  1. Boil the chana ( or the moong sprouts). For boiling the chana, add a pinch of soda bi-carb.
  2. Scrape out the coconut meat, add 2 cups of water and blend in a blender. Strain the coconut milk.
  3. Heat the oil and fry the onion for 1 minute. Add the paste and fry for 3 to 4 minutes.
  4. Add the chana or the sprouts.
  5. Mix the cornflour in the coconut milk, add salt and add to the chana mixture.
  6. Mix all the ingredients for the methi muthias including the hot oil. Shape into small balls and deep fry in oil on a slow flame.
  7. Add these balls to the curry.
  8. Serve hot decorated with fresh coriander.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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