Fenugreek(methi) leaves were one of the greens that I hated growing up. Whenever aayi prepared something with them, which was very rare because they were not very easily available in our small village, I would run away or find a reason not to eat it.
Now I can say it has become one of my favorite greens. This is the same with most of the vegetables that I hated as a child. I love the aroma of cooked methi. The slight bitter taste of these greens don’t bother me anymore. I usually make methi dal or methi paratha or methi-potato paratha or this chole methi with these greens. I think the aromatic greens brightens up the otherwise humble chole which is another favorite of mine. I serve it with chapatis for a delicious weeknight dinner.
Ingredients: 2 cups soaked chickpeas 1/2 cup onions 1 tea spn ginger garlic paste 1/2 cup tomatoes 2 cups chopped fenugreek(methi) leaves 1 tea spn garam masala 1/2 tea spn coriander powder 1/2 tea spn cumin powder 1 tea spn chilli powder A pinch turmeric Oil Salt
Method: Heat oil and add ginger garlic paste, onion and fry till translucent. Then add tomatoes, salt and fry till they are mushy. Add all the masalas – garam masala, coriander powder, cumin powder, chilli powder, turmeric. Mix well. Now add fenugreek leaves, chickpeas, about 1/2 cup water. Pressure cook till done (about 3 whistles). Serve hot with chapatis.
Serves : 2-3 Preparation time : 25mins
PS: Increase the quantity of onions and tomatoes if you need more gravy. – Canned chickpeas can be used in place of soaking them at home. Rinse them in clean water before using. I don’t prefer using any canned products, so I soak the chickpeas overnight. One whistle in cooker is usually enough if using canned ones.
I am happy to announce here that we were blessed with our second baby boy – “ Ayaan ” couple of days ago. Life has changed again with us trying to adjust to an almost 4 year old and a newborn at home. We have been very lucky to have my parents here to help us out, I cannot imagine how we would have managed if they were not here. It would challenging once they return to India next month.
This post won’t be complete if I don’t mention our friends here in Kansas. Throughout pregnancy and after childbirth, our friends here gave every bit of support we needed. They took care of Ishaan when I was tired and needed a break, brought us food when I was down, brought their kids to our place so Ishaan would be entertained, picked him from school, threw awesome baby showers for me, helped with everything for Ishaan’s (over-ambitious) birthday party (when I was just a couple of weeks away from due date). They did everything and we did not even had to ask. We truly feel blessed to have amazing friends in our lives.
So what is going to happen to this blog? I have already realized that life with two little ones is going to be very very busy. But I will make sure to update this place when I get some breathing time. Meanwhile enjoy the 1000+ recipes that are already on the blog.
Please send your blessings to our little Ayaan.
