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Methi Chhole: Fenugreek Leaves and Chickpeas

27 Mar

Fenugreek leaves and chickpea gravy – did that make you frown? Methi chhole isn’t the most fashionable way of having chickpeas in India [channa masala takes the crown for popularity], but if you’re one of those who want to do something offbeat you must try this recipe.

In methi chhole, fresh fenugreek and chickpeas come together like soulmates – the bitter notes of methi are tamed by the rich nuttiness of chickpeas and the interesting spice blend in the gravy.


Channa Masala

26 Jul

A multi-spiced dish with chickpeas, channa masala is a great favorite in north India. This is also a wise dish to have on the menu when you’re cooking Indian for a big gathering – it is easy to prepare in large quantities since there isn’t much chopping or watching over involved.


Chhole Without Onion And Garlic

28 May

“Pure” vegetarians in India – as some units of my family are – do not use onion and garlic in their food. The rationale? According to Ayurveda, onions and garlic are classed with rajasik and tamasik food like meat and intoxicants. Rajasik food is considered passion-inducing and tamasik food sin-inducing – both are never offered to the Gods.

Ayurveda recommends sticking to the satvik variety of  food – fruits and vegetables, nuts, whole grains.[1] Satvik food is said to keep you fitter in body and calmer in mind.

How does a no-onion-no-garlic person eat Indian-style chhole (white chickpeas), then, you might ask. The popular Punjabi preparation needs an onion-based gravy of course, but there are other ways of preparing chhole without onion and garlic.