Sukhe Methi Chole Recipe
A Hearty, Aromatic Indian Delight with Chickpeas and Fenugreek
If you’re looking to enjoy a nourishing, flavorful vegetarian dish that brings together the earthy taste of chickpeas and the aromatic bitterness of methi (fenugreek) leaves, Sukhe Methi Chole is the perfect recipe. This traditional Indian dish combines the richness of white chickpeas with the distinctive flavor of methi leaves, balanced with an array of spices that take it to the next level.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1-1/2 cups (soaked for 8 hours) |
| Methi Leaves (Fenugreek Leaves) | 2 cups (washed and finely chopped) |
| Ghee | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 leaf |
| Onions | 2 (finely chopped) |
| Garlic | 6 cloves (finely chopped) |
| Ginger | 1 inch piece (finely chopped) |
| Green Chilli | 1 (slit) |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Tomatoes | 2 (finely chopped) |
Prep Time:
480 minutes (8 hours for soaking the chickpeas)
Cook Time:
40 minutes
Total Time:
520 minutes (8 hours 40 minutes)
Servings:
4
Cuisine:
Indian
Course:
Main Course
Diet:
Vegetarian
Instructions
Step 1: Prepare the Kabuli Chana (Chickpeas)
- Start by washing and soaking the Kabuli Chana (chickpeas) in water for at least 8 hours or overnight. This helps soften the chickpeas, making them easier to cook.
- Once soaked, drain the chickpeas and transfer them to a pressure cooker. Add a cup of water and salt to taste.
- Close the lid of the pressure cooker and cook the chickpeas for 7-8 whistles on medium heat, approximately 30 minutes.
- After the cooking time, reduce the flame and let it simmer for another 10 minutes.
- Switch off the flame and allow the pressure to release naturally. Once safe, drain the excess water and set the boiled chickpeas aside for later use.
Step 2: Prepare the Tempering (Tadka)
- In a kadai (wok), heat 1 tablespoon of ghee over medium heat.
- Once the ghee is hot, add the cumin seeds and bay leaf. Let them sizzle for a few seconds, releasing their aromatic flavors.
- Next, add the finely chopped garlic, ginger, and slit green chili. Sauté these ingredients for about a minute until they become fragrant.
- Add the chopped onions to the kadai and sauté them for 3-4 minutes until they turn soft and translucent.
Step 3: Cook the Onion-Tomato Base
- Once the onions have softened, add salt, turmeric powder, and the finely chopped tomatoes to the pan. Sprinkle a little water over the tomatoes to help them cook.
- Cover the kadai and cook the mixture for 2-3 minutes over medium-high flame, until the tomatoes turn mushy.
- Uncover the pan and stir the mixture to combine the onions and tomatoes into a smooth base.
Step 4: Add the Methi Leaves
- Now, add the washed and finely chopped methi leaves to the pan. Stir them into the onion-tomato mixture.
- Allow the methi leaves to wilt down, which should take 2-3 minutes. The bitterness of the methi will mellow out, blending beautifully with the other flavors.
Step 5: Add the Spices and Boiled Chickpeas
- Once the methi leaves have softened and combined with the onion-tomato base, it’s time to add the dry spices: red chili powder, cumin powder, garam masala powder, and coriander powder.
- Stir the spices into the mixture, ensuring they are well incorporated.
- Add the boiled chickpeas to the pan and mix everything together. The chickpeas will absorb the spices and the flavors from the methi leaves.
Step 6: Stir-Fry and Final Adjustments
- Stir-fry the Sukhe Methi Chole for another 3-4 minutes to allow the chickpeas to absorb the flavor and the spices to meld together.
- Taste the dish and adjust the salt as needed. You can also add a little more spice if you prefer a stronger flavor.
Step 7: Serve
- Once the Sukhe Methi Chole is ready, transfer it to a serving bowl.
- Serve it hot with accompaniments like Achari Masala Puri, Pickled Onions, and Aam Ka Achaar (Mango Pickle).
- For a complete meal, pair it with a side of Gehun Ka Halwa (wheat flour halwa) and refreshing Rose Lassi for a perfect Sunday brunch.
Additional Tips for the Perfect Sukhe Methi Chole:
- Methi Leaves: Fenugreek leaves have a slight bitterness, which is a hallmark of this dish. If you’re new to methi, you can reduce the quantity slightly, but don’t miss out on their distinct flavor.
- Chickpeas: Make sure to cook the chickpeas well, as they should be soft but not mushy. The pressure cooking time may vary slightly based on the variety of chickpeas used.
- Serving Suggestions: Sukhe Methi Chole is best enjoyed with bread, puris, or rice. The tangy and spicy flavors are a great complement to the sweetness of Gehun Ka Halwa.
This hearty, flavorful dish will not only satisfy your hunger but also keep you coming back for more, especially on a cozy weekend meal with family and friends.
