Methi Chana Stir fry

Methi leaves turn out to be such a tasty green if cooked properly. Its my husbands favorite. We can never have enough of methi. Not to forget that its one of the healthiest greens around. The addition of chickpeas / chana adds for a very satisfying bite. Here is how to do it.

INGREDIENTS

  • 200 grams  (about 2 cups) Vendhaya Keerai / Methi Leaves
  • 1.5 teaspoon Peanut Oil
  • 1/4 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal
  • 3 Dried Red Chillies
  • 3 green chillies, slit (optional)
  • 3 sprigs Curry Leaves, finely chopped
  • 1 cup Onions, finely chopped
  • 1 teaspoon salt
  • 2 cups boiled chickpeas / chana
  • 1/3 cup fresh shredded coconut

INSTRUCTIONS

  1. Clean and wash methi in clean running water 2-3 times until all the grime is gone. Chop the leaves coarsely. Set aside.
  2. Heat oil in a pan and add in the urad dal. Saute for a few seconds. Add in the mustard seeds and dried red chillies. Let the mustard seeds crackle.
  3. Add in the finely chopped curry leaves, green chillies and the onions. Fry till the onions are soft. I like to chop and add the curry leaves for this dish.
  4. Add in the chopped methi leaves fry for 3-4 minutes.
  5. Add in the cooked chickpeas/chana and the fresh shredded coconut. Saute for a couple of minutes. Finally add in the salt.
  6. Remove from heat and serve.

Step by Step Method :

Methi leaves usually have a lot of dirt and sand in it. Separate the leaves from the stems and soak it in water for about 20 minutes. The sand will settle in the bottom of the water. So remove the greens from the top gently so the sand stays at the bottom. Then wash it in clean running water 2-3 times until all the grime is gone. Chop the leaves coarsely. Set aside.

Methi-kadalai-poriyal

Heat oil in a pan and add in the urad dal. Let the urad dal slightly brown. Add in the mustard seeds and dried red chillies. Let the mustard seeds crackle. Add in the green chillies if using.

Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-tadka

Add in the finely chopped curry leaves and the onions. Fry till the onions are soft. I like to chop and add the curry leaves for this dish.

Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-onion

Methi leaves and fry for 3-4 minutes.

Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-fry

Add in the cooked chickpeas/chana and the fresh shredded coconut. Saute for a couple of minutes. Finally add in the salt.  Adding salt in the beginning somehow makes the greens very bitter. Next time you cook these greens, try adding the salt in the end. You will definitely notice the difference.

Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-chana

Remove from heat and serve.

Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-recipe