Methi Chole Recipe, Easy Chick Pea Curry by Tarla Dalal

Combine the kabuli chana, chana dal, baking soda, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.

Allow the steam to escape before opening the lid. Keep aside.

Heat the oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds.

Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes.

Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

Add the cooked kabuli chana along with the water, sugar and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.

Add the fresh cream and mix gently.

Serve hot.

Equipment Needed

Spice Level:

Dietary