Tuesday, July 19, 2011

Methi Channa

Methi Channa- as the name indicates it is a protein- iron combo.Very health and tasty.It is a great side dish for Phulkas, Pooris, Dosa and it can be mixed with hot rice also.It goes well with curd rice too.....


White Channa - 1 cup

Soak Channa in water for overnight or for 8 hours.Then pressure cook channa with water (just an inch above channa) and bay leaf and a pinch of turmeric.Allow 4 whistles.Discard the bay leaf and keep the boiled channa aside


Big Onions - 2
Tomatoes - 5
Boiled Channa - More than half a laddle
Ginger Garlic Paste- 1 teaspoon (if needed)

Grind the above items in a mixer with little water. It will be a thick paste.


Chilly Powder - 1 teaspoon
Garam Masala - 1 teaspoon
Coriander Powder- 1 teaspoon
Aamchur Powder (or) lemon - 1/2 teaspoon 
Salt - 1 1/2 teaspoons

Methi  - 2 to 3 bunches

Take the leaves.Wash it well and grind it coarsely in mixer without adding water


Butter or Oil - 2 Tablespoons (optional)
Green Chillies - 2 or more
Jeera - 1 Teaspoon
Methi - 1 Teaspoon

Coriander Leaves - Garnish


1. Heat butter or oil and all the items given under tampering.Allow jeera to splutter

2. Now add the grounded paste and leave it for 3 minutes in a simmer flame (if oil or butter is not used add     jeera, methi and green chillies at this stage)

3. Add all the powders (except Aamchur) and let it heat for 5 minutes
4. Add the coarsely grounded methi leaves and aamchur powder and mix well.Leave it for 5 minutes

5. Add boiled channa and blend well.Heat for 2 minutes.(Squeeze half lemon at this stage if you are not using Aamchur powder)
6. Finally garnish with coriander leaves