Methi Chana Recipe. Add the prepared paste and sauté on a medium flame for 2 minutes. Pour the boiled chana dal into the pan and adjust the consistency of the dal as per your choice by adding water to it.
Finally add in the salt. Saute for a couple of minutes. Drain the water completely from the soaked chana daal.
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Finally Add In The Salt.
Ingredients 1 cup cooked chhole or chickpeas; Also add the fenugreek leaves, stir and sauté till the oil starts to leave the sides of the mixture. Drain, wash a couple of times, drain, keep aside.
Cover The Pan For 1 To 2 Minutes.
3 cups of roughly chopped methi or fenugreek leaves; Cook the chana dal along with turmeric powder and keep it aside. Simmer till the gravy thickens slightly.
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Chop the onions and garlic finely. Saute till the methi leaves wilt and oil leaves the sides of the mixture, pour this mixture in the dal or add the cooked dal to this tempering mixture. Add in the cooked chickpeas/chana and the fresh shredded coconut.
Retain Only The Leaves And The Thin/Soft Stems.
Grind it coarsely along with green chillies, cumin seeds, salt and turmeric. Lastly, add dried mango powder and stir. Once they begin to pop add the onions and fry till translucent.
Soak Black Chickpeas Overnight Or For 10 Hours.
Heat oil in a pan,. Heat oil in a heavy pan. Add onions, mix well and sauté till the onions become light golden.