Methi Chana

This wasn't really a dish that I had planned on making. I'd soaked some black chickpeas in the hope of making sundal for our snack one day. When I opened the fridge for something that morning, I found a bag of cleaned methi leaves. It seemed like my experimenter's hat came and plonked itself on my head just then. I had this crazy idea that I eventually tried out that morning. The fact that I am blogging about it here simply means that we enjoyed our lunch that afternoon.

1 cup Black Chickpeas, soaked overnight and cooked

1 cup Fenugreek Leaves, chopped

1 Onion, chopped finely

1 tsp Green Chilli paste

1 tsp Ginger Paste

1/2 tsp Chilli Powder

1 tsp Cumin-Coriander Powder

1 tsp Oil

1/4 tsp Cumin Seeds

1/4 tsp Asafoetida

Salt to taste

Heat the oil in a kadhai. Add the cumin seeds and the asafoetida. When the cumin crackles, add the onion and fry for a minute. Add the green chilli and ginger pastes and fry for another minute. Add the cumin-coriander powder, chilli powder and salt. Add the fenugreek leaves and fry for 3-4 minutes. Add the cooked chickpeas and mix well. Cover and cook for 4-5 minutes.

This was great as a dry side dish for rotis. I'm certain it would be great for those post lunch hunger pangs as well. A sundal like snack with greens. It doesn't get better than this, does it?