Got this delicious dish from Mahanandi
2¼ cups of green chickpeas (chana, green garbanzos)
(of which ¼ cup removed and pureed to smooth paste – to thicken the sauce)
2 cups of fresh methi leaves (fenugreek leaves)
4 big, ripe, juicy tomatoes – cut to small pieces
1 onion – finely chopped
1 tablespoon of chana masala powder (homemade or store-bought)
Salt, chilli powder, turmeric, jaggery (or sugar) and amchur powder – to taste or ½ teaspoon each
1 teaspoon of ghee
In a big saucepan, heat ghee on medium heat.
Add and saut� onions to soft and then fresh methi leaves for 2 minutes. Add the green chickpeas and tomatoes. Stir in the pureed chickpea paste, and all the seasoning. Add about 2 cups of water. Cover and cook for about 20 to 30 minutes, stirring in-between, on medium heat, until the chickpeas become tender. Serve warm with chapatis.
This recipe can also be prepared with dried chickpeas (soak and cook them to tender first and follow the recipe steps mentioned here).