Addition of fresh methi/fenugreek leaf in chole/chickpea gives a great taste. Chickpeas are high in protein and insulin which makes it diabetic friendly and a great vegetarian high protein dish in lunch or dinner. With freshly cur fenygreel/methi leaves gives a aromatic taste with all freshly ground masala.
Chickpeas should be soaked overnight, which reduces cooking time. Less cooking time means less water soluble nutrients loss due to its exposure on cooking less time. Its taste was superb, here is how I made.
Ingredients: Sufficient for three people
1 Cup chickpeas/garbanzo beans
1 Cup methi/fenugreek leaves chopped finely
1 Big tomato pureed
1 Big onion chopped finely
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon red chili powder
½ teaspoon turmeric powder
½ teaspoon coriander powder (optional)
A pinch of asafoetida
¼ teaspoon garam masala
Oil for cooking
Salt as per taste
Green coriander leaves finely chopped for garnishing
Method: Soak 1 cup of garbanzo beans for 5-6 hours, add 1 teaspoon salt and pressure cook it till they are cooked. Beans should not be mushy, 5-6 whistle are enough else cook more. Keep that aside till masala/gravvy is ready.
Heat oil in a pan and add asafoetida and cumin seeds. Let them splutter and add chopped onion. Fry them till they changes color to golden brown. After this add pureed tomato and cook this until tomato starts leaving oil in the corners of the pan. Add red chili powder, turmeric powder, coriander powder (optional) and garam masala. Fry for 1-2 min. To this add chopped fenugreek/methi leaves and cover the lid. Cook this for 2-4 min. Finally add garbanzo beans/chole/chickpea and mix well. Adjust salt as per taste.
Garnish it with chopped coriander leaves and server hot with rice/roti/paratha. I love the taste :).