Sukhe Methi Chole Recipe (Dry Fenugreek Chickpeas)
Description:
Sukhe Methi Chole is a delightful and flavorful Indian dish that features tender chickpeas (Kabuli Chana) cooked with the aromatic flavors of fenugreek leaves (methi) and a blend of spices. This dish is perfect for serving with poori for breakfast or as a main course. Packed with protein-rich chickpeas and iron-packed fenugreek, it offers a wholesome and nutritious meal, ideal for those looking to boost their iron intake while enjoying a hearty dish. The simplicity of this recipe makes it an excellent choice for both beginners and seasoned cooks alike.
Cuisine: Indian
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (Chickpeas) | 1 ½ cups (soaked for 8 hours) |
| Fenugreek leaves (Methi) | 2 cups (washed and finely chopped) |
| Ghee (Clarified Butter) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Onion | 2 medium (finely chopped) |
| Garlic | 6 cloves (finely chopped) |
| Ginger | 1-inch piece (finely chopped) |
| Green Chili | 1 (slit) |
| Salt | To taste |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Red Chili Powder | 1 teaspoon |
| Cumin Powder (Jeera Powder) | 1 teaspoon |
| Garam Masala Powder | ½ teaspoon |
| Coriander Powder | 1 teaspoon |
| Tomatoes | 2 medium (finely chopped) |
Preparation Time:
8 hours (soaking time for chickpeas)
10 minutes (prepping ingredients)
Cooking Time:
40 minutes
Total Time:
8 hours 50 minutes (including soaking time)
Instructions:
-
Soak the Chickpeas:
- Begin by washing the chickpeas thoroughly. Soak them in water for about 8 hours or overnight. The longer you soak them, the quicker they will cook.
- After soaking, drain the chickpeas and set them aside.
-
Cook the Chickpeas:
- In a pressure cooker, add the soaked chickpeas along with water and salt. Close the lid and cook on medium heat.
- Once the pressure cooker reaches 7-8 whistles (approximately 30 minutes), reduce the heat and cook for an additional 10 minutes.
- Allow the pressure to release naturally. Open the lid and drain the cooked chickpeas. Set them aside.
-
Prepare the Spiced Methi Mixture:
- Heat ghee in a pan or kadhai. Add the cumin seeds and bay leaf. Let them sizzle for a few seconds to release their aroma.
- Add the chopped onions and sauté until they turn golden and soft. This should take about 3-4 minutes.
- Once the onions are softened, add garlic, ginger, and green chili. Sauté for another 2 minutes, ensuring the mixture does not burn.
- Stir in salt, turmeric powder, and chopped tomatoes. Add a splash of water to help cook the tomatoes and cover the pan to simmer. Let the tomatoes cook until they soften and become mushy.
-
Add Fenugreek Leaves and Cook:
- Once the tomatoes are cooked down, add the fenugreek leaves (methi) to the pan. Cook on medium heat until the methi wilts and becomes soft. This should take around 2-3 minutes.
- Now, add the red chili powder, cumin powder, garam masala powder, and coriander powder. Stir everything well to combine, allowing the spices to infuse into the methi and onion mixture.
-
Combine with Cooked Chickpeas:
- Add the boiled chickpeas to the pan. Mix everything thoroughly, ensuring the chickpeas are well coated with the masala.
- Cook the mixture for another 3-4 minutes, allowing the flavors to meld together. If needed, add a little water to adjust the consistency of the curry.
-
Garnish and Serve:
- Once cooked, turn off the heat and garnish with fresh cilantro (optional).
- Serve Sukhe Methi Chole hot with pooriyan, boondi raita, and pudina onion kachumber (mint and onion salad) for a satisfying breakfast or meal.
Serving Suggestions:
Sukhe Methi Chole pairs beautifully with poori, roti, or even paratha. For a refreshing side, serve it with boondi raita and a pudina onion kachumber salad. This combination will provide a balanced meal with a burst of flavors.
Nutritional Information (per serving):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 12g |
| Fat | 10g |
| Carbohydrates | 32g |
| Fiber | 8g |
| Iron | 4mg |
This recipe is an excellent source of protein and fiber, making it a nutritious choice for vegetarians. The fenugreek leaves are high in iron, which makes this dish beneficial for those looking to boost their iron intake.
Tips & Variations:
- Spice Level: Adjust the heat according to your preference by adding more or fewer green chilies and red chili powder.
- Consistency: If you prefer a gravy-based version, add more water to the curry to create a saucier consistency.
- Vegan Option: For a vegan version, replace ghee with oil.
Enjoy your meal with this delicious and nutritious Sukhe Methi Chole that’s perfect for breakfast, lunch, or dinner!
