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Hara Chana Coconut Curry with Methi Muthia | Coconut Milk Hara Chana Curry | Gujarati Style Hara Chana Curry with Fenugreek Dumplings |

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Tarla Dalal • 12 August, 2016

Hara Chana Coconut Curry with Methi Muthia | Coconut Milk Hara Chana Curry | Gujarati Style Hara Chana Curry with Fenugreek Dumplings | | Tarla Dalal

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Table of Content

About Hara Chana Coconut Curry With Methi Muthia

Ingredients

Methods

For the masala paste

For the methi muthias

For the hara chana curry

How to proceed

Nutrient values

Hara Chana Coconut Curry with Methi Muthia | Coconut Milk Hara Chana Curry | Gujarati Style Hara Chana Curry with Fenugreek Dumplings |

The Hara Chana Coconut Curry with Methi Muthia is a rich and aromatic Gujarati-style dish that brings together the earthy goodness of hara chana (dried green peas) with the indulgent creaminess of coconut milk. What elevates this curry is the addition of methi muthia, delicious fenugreek dumplings made from whole wheat flour, besan, and fresh methi leaves, deep-fried to golden perfection. Together, the curry and dumplings create a flavourful, hearty preparation that is both comforting and festive.

The base of this Coconut Milk Hara Chana Curry is a vibrant green paste made from coriander, spinach, ginger, garlic, green chillies, and lemon juice. This paste adds depth, freshness, and a gentle spice to the dish, balancing beautifully with the mellow and soothing flavour of coconut milk. The combination of greens provides a nutrition boost along with a refreshing herbaceous note that complements the protein-rich hara chana.

The preparation of Methi Muthia brings an authentic Gujarati touch to the dish. These dumplings, made from fenugreek leaves, wheat flour, besan, ginger-green chilli paste, and hing, offer a mix of crisp texture and slightly bitter undertones that pair wonderfully with the creamy curry. When deep-fried, they develop an irresistible crunch on the outside while remaining soft inside, making them perfect for soaking up the coconut-based gravy.

In the Gujarati Style Hara Chana Curry with Fenugreek Dumplings, coconut milk acts as the heart of the dish—adding silkiness, richness, and a hint of sweetness that complements the spiced chana. A small amount of cornflour is used to stabilize the curry and enhance its smooth consistency. When cooked with onions and the freshly ground green paste, the curry becomes aromatic, layered, and deeply satisfying.

The true magic of the recipe comes together just before serving, when the hot curry is reheated and the methi muthias are gently added. As they simmer for a couple of minutes, the dumplings absorb the flavours of the curry without losing their unique texture. The result is a dish with contrasting yet harmonious elements—the crunch and mild bitterness of muthias blending beautifully with the soft, creamy richness of the hara chana gravy.

Garnished generously with fresh coriander, this curry pairs wonderfully with steamed rice, jeera rice, phulkas, or Gujarati-style parathas. The combination of protein-packed hara chana, nutrient-rich greens, and flavourful methi dumplings makes it both wholesome and indulgent. Bursting with aroma and packed with layers of taste—from the sharpness of ginger to the comfort of coconut—it is a truly lip-smacking, comforting, and nourishing Gujarati preparation enjoyed across households.

Ingredients

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)

For The Hara Chana Coconut Curry

2 cups soaked and boiled hara chana (dried green peas)

2 cups coconut milk (nariyal ka doodh)

1 tsp cornflour

1 tbsp oil

1/4 cup chopped onion

salt to taste

For The Methi Muthias

1 cup chopped fenugreek leaves (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)

Method

For the methi muthias

Combine all the ingredients in a deep bowl and mix well using approx. 2 tbsp of water.
Divide the mixture into 18 equal portions and shape each into round balls.
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

Combine the coconut milk and cornflour in a bowl, mix well and keep aside.
Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the prepared paste and sauté on a medium flame for 2 minutes.
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

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.
Serve immediately garnished with coriander.

Hara Chana Coconut Curry with Methi Muthia recipe with step by step photos

For the masala paste

1. To make the Hara Chana Coconut Curry with Methi Muthia | in a mixer jar, add 1/2 cup chopped coriander (dhania). Coriander leaves possess a bright, fresh, and slightly citrusy aroma that adds a delightful fragrance to the curry.
2. Add 1/2 tbsp roughly chopped green chillies. Green chilies provide the desired level of spiciness to the curry. The amount used can be adjusted based on personal preference.
3. Add 1/2 tsp roughly chopped ginger (adrak) or1 small piece. Ginger provides a subtle heat that enhances the spiciness of the dish without being overpowering.
4. Add 2 tsp roughly chopped garlic (lehsun). Garlic has a strong, distinct flavor that adds depth and complexity to the masala.
5. Add Add 4 to 5 spinach (palak) leaves or1/4 cup roughly chopped spinach (palak). In a curry with muthia recipe, spinach leaves add a vibrant green color, a slightly bitter flavor that balances the richness of the curry.
6. Add 1 tsp lemon juice.
7. Add approx. 2 tbsp of water.
8. Blend into a smooth paste.

For the methi muthias

1. To make the Methi Muthias, In a deep bowl, add 1 cup chopped fenugreek leaves (methi). Fenugreek leaves have a distinct, slightly bitter taste that adds a unique depth to the curry.
2. Add 2 tbsp besan (Bengal gram flour).
3. Add 5 tbsp whole wheat flour (gehun ka atta). Whole wheat flour acts as a binding agent, holding the muthia mixture together.
4. Add a pinch of asafoetida (hing)
5. Add 1 tsp sugar. Sugar adds a subtle sweetness that balances the savory and sometimes spicy flavors of the curry.
6. Add 1 tsp ginger-green chilli paste. The ginger and green chilies can help to balance the richness of the coconut milk or other creamy elements in the curry, adding a refreshing and invigorating touch.
7. Add 1 tbsp hot oil.
8. Add approx. 2 tbsp of water.
9. Mix well.
10. Divide the mixture into 18 equal portions and shape each into round balls.
11. Heat the oil in a deep non-stick pan and drop few muthias at a time.
12. Deep-fry the methi muthias till they turn golden brown in colour from all the sides.
13. Drain on an absorbent paper and keep aside.

For the hara chana curry

1. To make the Hara Chana Coconut Curry with Methi Muthia, In a deep bowl, add 2 cups coconut milk (nariyal ka doodh).
2. Add 1 tsp cornflour.
3. Mix well and keep aside.
4. Heat the 1 tbsp oil in a deep non-stick pan, add the 1/4 cup chopped onion and sauté on a medium flame for 1 minute.
5. Add the prepared paste and sauté on a medium flame for 2 minutes.
6. Add the 2 cups soaked and boiled hara chana (dried green peas), prepared coconut milk- cornflour mixture, salt to taste 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.
2. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Serve garnished with chopped coriander (dhania) hot.
4. Hara Chana Coconut Curry with Methi Muthia.

Nutrient values (Abbrv)per plate

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Your Rating*

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Esha

Aug. 5, 2020, 5:19 p.m.

This is yummmm_x0001F60A_Everybody loved it...every ingredient is so prominent while eating...so yummm_x0001F618_

tarla dalal

Aug. 5, 2020, 5:19 p.m.

Thanks for the feedback.

Gandhi Dhwani

July 19, 2012, 3:27 p.m.

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.