One remarkable thing about Rajasthani recipes is, without the usage of Onions and Garlic , the dishes that are prepared are remarkably tasty .
One such dish which stole my heart is Methiwale Kabuli Chhole. (Chick peas with fenugreek leaves).
This curry is prepared both in dry and gravy version. But my suggestion is to prepare semi gravy version. If you taste this once, you would love to try this out again and again.
Enjoy this curry with Parathas, Rotis and rice.

(Two servings for a family of four)
Kabuli channa (white) 200 gms Fenugreek leaves 2 cups
Tomato 1 large Ginger 1" piece
Green chilies 2 nos. Kothumalli 1/4 cup
Jeera powder 3/4 tsp. Turmeric powder 1/4 tsp.
Garam Masala 1/2 to 3/4 tsp. Chili powder 1 tsp.
Asafoetida (raw) 1/2 tsp. Besan/kadalai maavu 1 tbsp.
Amchur powder/Tamarind to taste Cooking Soda 1/8 tsp. or three to four pinches.
Salt to taste

Tempering
Jeera 1 tsp. Fenugreek seeds 1/2 tsp.
Cloves 4 to 5 nos. Cinnamon 3 nos of 1/2 " sticks
Mustard 3/4 tsp. Asafoetida 1/2 spoon
Ghee 2 to 3 ladles

Soak channa for 6 to 8 hours in boiling water with cooking soda added to water. Then pressure cook till channa becomes properly cooked. Please ensure that the channa is really very soft. Cut tomato in small pieces. Pluck kothumalli, fenugreek and cut both very finely. Grate ginger , cut green chilies finely and set aside. Make thick liquid of Kadalai maavu in water in a cup and set aside.

Take ghee in a kadai and add tempering spices. When cloves puff up and mustard starts to crackle, add green chilies and Ginger. Turn for a minute. Now add 1/2 spoon of Asafoetida and immediately add 2 cups of fenugreek leaves. Add salt and turn the leaves in kadai for about four to five minutes. Vendhi kirai (fenugreek leaves) would get cooked by now. Add all the dry masalas including garam masala . Turn for five seconds and add tomato pieces and turn for four to five minutes on medium to slow fire. Ensure that the tomato pieces are softened .

Now add pressure cooked kabuli channa. Mix the fenugreek masala thoroughly. Crush about 10 percent of the Channas. Now add about 150 ml of water (one tumbler) and set the flame on medium and let it simmer for about seven to eight minutes.

Now add thick solution of kadalai maavu in water to the gravy along with half a spoon of raw Asafoetida powder , Amchur powder, or Tamarind extract to taste, and mix thoroughly. Add cut kothumalli and let it simmer for further three to four minutes.

Your Fenugreek Kabuli Channa is ready. Serve piping hot.

Enjoy!!!