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HARE CHANA KI KARI WITH METHI MUTHIA Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | 2 teacups moong sprouts or 2 teacups fresh chana
1 coconut
1 onion, chopped
1 teaspoon cornflour
Oil
Salt to taste
For the garnish:
Chopped coriander
For the methi muthias:
2 teacups chopped methi bhaji
1/2 teacup wheat flour (gehun ka atta)
A pinch asafetida
1 teaspoon sugar
1 teaspoon chilli powder or 1 teaspoon green chilli-ginger paste
2 tablespoons hot oil
Oil for deep frying
To be ground into a paste:
1 teacup chopped coriander
7 green chillies
12 mm. (1/2 inch) piece ginger
6 cloves garlic
2 teaspoons lemon juice
4 to 5 spinach leaves
| | METHOD | Boil the chana ( or the moong sprouts). For boiling the chana, add a pinch of soda bi-carb.
Scrape out the coconut meat, add 2 cups of water and blend in a blender. Strain the coconut milk.
Heat the oil and fry the onion for 1 minute. Add the paste and fry for 3 to 4 minutes.
Add the chana or the sprouts.
Mix the cornflour in the coconut milk, add salt and add to the chana mixture.
Mix all the ingredients for the methi muthias including the hot oil. Shape into small balls and deep fry in oil on a slow flame.
Add these balls to the curry.
Serve hot decorated with fresh coriander.
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