Methi Chana Patoli

23 Jan

Methi Chana Patoli

Fenugreek leaves are cooked in oil along with onion and spices. It is then cooked with steamed and crumbled chana dal mixture. Serve methi chana patoli with steamed rice and dollop of ghee.
Makes: around 4 Servings of Methi Chana Patoli.


Chana Dal 1/2 Cup
Onion 1
Fenugreek Leaves 1 Cup Packed
Green Chiles 1
Ginger 1 inch Piece
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Remove stem, wash and finely chop the green chile.
Peel, wash and mince the ginger.
Wash and roughly chop the fenugreek leaves.
Soak chana dal in water for around 4 hours.

Coarsely grind the soaked chana dal and salt with few tablespoons of water.
Pour the chana dal mixture in idly moulds and steam for around 10 minutes.
Once warm enough to handle, crumble the steamed chana dal.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion, green chiles and ginger.
Fry till onion turns translucent, add fenugreek leaves and salt.
Fry fenugreek leaves for few seconds, add crumbled steamed chana dal and turmeric powder.
Mix thoroughly and cook on low flame for around 5 minutes and remove from heat.
Stir in lemon juice and serve methi chana patoli with steamed rice and dollop of ghee.
Notes: Make sure chana dal is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles or red chiles.
Variations: You can also fry the ground chana dal paste in the pan without steaming it though it takes longer time to cook. Check other fenugreek leaves recipes here.
Other Names: Methi Chana Patoli.


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