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Hara Chana Coconut Curry with Methi Muthia
Tarla Dalal
06 December, 2024
-119)
Table of Content
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
Tags
Preparation Time
20 Mins
Cooking Time
20 Mins
Total Time
40 Mins
Makes
4 servings
Ingredients
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)
For The Hara Chana Coconut Curry
2 cups soaked and boiled hara chana (dried green peas)
2 cups coconut milk (nariyal ka doodh)
1 tsp cornflour
1 tbsp oil
1/4 cup chopped onion
salt to taste
For The Methi Muthias
1 cup chopped fenugreek leaves (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.
Hara Chana Coconut Curry with Methi Muthia recipe with step by step photos
Nutrient values (Abbrv)per plate
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Esha
March 13, 2025, midnight
This is yummmm_x0001F60A_Everybody loved it...every ingredient is so prominent while eating...so yummm_x0001F618_
Gandhi Dhwani
March 13, 2025, midnight
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.
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