METHI CHOLE

Greens are a good source of fiber. Methi or Fenugreek leaves are a gerat addition to your diet if you are trying to control Blood Sugar levels. It is also a well known galactagogue (and helps nursing mothers produce more Breastmilk). Methi or Fenugreek seeds as well as leaves are also known to assist weightloss. When you cook Methi with Beans or Lentils it becomes a wholesome protein and fiber rich meal. For me that is an amazing winter comfort food in itself.

INGREDIENTS


Fresh Fenugreek (Methi) leaves – 1 cup tightly packed

Chickpea or Garbanzo Beans – 1 cup

Onion – 1 cups chopped

Ginger garlic minced – 2 tsp

Green chilli – 1

Tomato - 2 cups chopped

Chole masala  or garam masala – 1 tsp

Chilli powder – 1 tsp

Coriander powder – 2 tsp

Cumin powder – ½ tsp

Amchur powder – ½ tsp

Cumin seeds – ½ tsp

Olive Oil - 1 tbsp


METHOD 

1. Pressure cook Chickpeas/Garbanzo Beans with salt until soft. Or may use Canned Beans, just remember to drain all the canning liquid thoroughly. 

2. Heat oil in a pan, splutter Cumin seeds, fry onion until translucent.

3. Add minced ginger garlic and saute for about a minute until raw smell goes away.

4. Add tomatoes and stir for a few minutes.

5.Now add all the spices and salt.

6. Add the washed, cleaned and chopped Fenugreek leaves and fry for a minute. 

7. Add the cooked Garbanzo beans and cook for 5 minutes on medium heat.

8. Serve it with hot paratha, Weightloss Rotis from this blog, Dosa or even Plain rice. 

Notes:

If you don’t have fresh methi leaves you can substitute with the dry leaves or Frozen Fenugreek leaves work as well. 

Methi leaves are also called fenugreek leaves

Variations of this Recipe: You can substitute the garbanzo beans or chickpeas with other canned beans or Pulses. You could also substitute Fenugreek leaves with other greens such as Collard, Spinach and Mustard greens and this dish will be equally scrumptious!


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