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 recipe - How to make Hara Chana Coconut Curry with Methi Muthia
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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)
For the methi muthias
- 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
- 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
- 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.
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 |
This is yummmm😊Everybody loved it...every ingredient is so prominent while eating...so yummm😘
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.