Hara Chana Coconut Curry with Methi Muthia
by Tarla Dalal

When you deep-fry dumplings of fenugreek leaves bound together by wheat flour and besan, you get really tasty Methi Muthias. These muthias have a wonderful crispness, an enjoyable level of bitterness and a mildly spicy flavour.

They get even better when served in the Hara Chana Coconut Curry, which is a delicious preparation of cooked chana in a base of coconut milk, flavoured with a green paste made of spinach, coriander, ginger, green chillies and other ingredients.

This gives the curry a blend of flavours, ranging from the peppiness of coriander to the soothing taste of coconut milk. Keep the muthias and the coconut curry ready, but re-heat the curry and add the muthias to it just before serving.

All in all a completely lip smacking preparation which goes well with rice as well as parathas .

Hara Chana Coconut Curry with Methi Muthia

This recipe has been viewed 69329 times

5/5 stars 100% LIKED IT
2 REVIEWS ALL GOOD

Hara Chana Coconut Curry with Methi Muthia recipe - How to make Hara Chana Coconut Curry with Methi Muthia

To Be Ground Into A Smooth Paste ( Using 2 Tbsp Of Water)
1/2 cup chopped coriander (dhania)
1/2 tbsp roughly chopped green chillies
1/2 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 tsp lemon juice
1/4 cup roughly chopped spinach (palak) leaves

For The Hara Chana Coconut Curry
2 cups soaked and boiled hara chana (dried green peas)
2 cups coconut milk
1 tsp cornflour
1 tbsp oil
1/4 cup chopped onions
salt to taste

For The Methi Muthias
1 cup chopped fenugreek (methi)
5 tbsp whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour)
a pinch of asafoetida (hing)
1 tsp sugar
1 tsp ginger-green chilli paste
1 tbsp hot oil
salt to taste
oil for deep-frying

For The Garnish
2 tbsp chopped coriander (dhania)

Method
For the methi muthias

Combine all the ingredients in a deep bowl and mix well using approx. 2 tbsp of water.
Divide the mixture into 18 equal portions and shape each into round balls.
Heat the oil in a deep non-stick pan, deep-fry a few methi muthias at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.

For the hara chana curry

Combine the coconut milk and cornflour in a bowl, mix well and keep aside.
Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the prepared paste and sauté on a medium flame for 2 minutes.
Add the boiled chana, coconut milk- cornflour mixture, salt and ¼ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

How to proceed

Just before serving, re-heat the hara chana coconut curry, add the prepared methi muthias, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately garnished with coriander.

Nutrient values per serving

Energy	590 cal
Protein	12 g
Carbohydrates	37.5 g
Fiber	14 g
Fat	43.6 g
Cholesterol	0 mg
Vitamin A	703.4 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.2 mg
Vitamin B3	2 mg
Vitamin C	11.6 mg
Folic Acid	24 mcg
Calcium	88.8 mg
Iron	3.5 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	19.6 mg
Potassium	289.3 mg
Zinc	1.1 mg

Esha

on 26 Nov 20 07:54 PM

This is yummmm😊Everybody loved it...every ingredient is so prominent while eating...so yummm😘

Tarla Dalal

28 Nov 20 10:45 AM

Thanks for the lovely feedback !!! Keep reviewing recipes and articles you loved.

Gandhi Dhwani

on 06 Aug 16 03:11 PM

This recipe is a very different and fab recipe. This is a very unique combination of coconut milk with methi muthia and hara chana but the outcome is superb. I tried this recipe and all my family just loved it to the core. The coconut milk lends a very nice flavour to the curry.