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Methi Chana Na Lot No Ghegho – Paryushan Recipe

A nutritious and tasty Jain Paryushan recipe – Methi Chana Na Lot No Ghegho! This dish is crafted using Kasuri Methi (dry fenugreek leaves), gram flour, and tangy yogurt.
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Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 260 kcal

Ingredients
  

  • 1 cup curd (plain yogurt)
  • 1 cup Besan (Gram flour)
  • ¾ cup kasuri methi
  • 1 tablespoon kashmiri red chili powder (Use according to your taste)
  • 2 teaspoon Coriander powder
  • 1 teaspoon cumin powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon salt or to taste
  • 2 tablespoon oil
  • 3 to 4 cups water

Instructions
 

  • First of all, wash Kasuri methi very well with water. Drain all the water and keep Kasuri methi aside.
  • Now heat oil in a pan. Now add cumin seeds and let them splutter.
  • Now add Hing and washed Kasuri Methi(dried fenugreek leaves). Saute Kasuri methi for few seconds.
  • Add 1 cup of water, cover the pan and let the Kasuri methi cook for about 3 to 4 minutes on a medium flame.
  • Meanwhile, take curd and 2 cups of water in a saucepan. Whisk with a hand blender.
  • Now switch on the flame and put this saucepan on the stove. Heat this buttermilk (Curd-water mixture) for about 1 minute or until warm.
  • We are not boiling or cooking the buttermilk here, just heat it until warm. We are doing this step to avoid Dwidal. (Read the below quick FAQ to understand what is Dwidal).
  • Switch off the flame. Remove the saucepan from the stove.
  • Add Besan (gram flour), whisk well, and make a lump-free mixture. Keep it aside.
  • Now open the pan (a pan in which methi is cooking), stir once, add turmeric powder, cumin-coriander powder, and chili powder. Mix well.
  • Simmer the heat to low and add the besan mixture slowly to the pan and keep mixing while adding. Make sure there are no lumps.
  • Keep mixing for 2 to 3 minutes on low to medium heat, making sure nothing is sticking at the bottom.
  • Now add ½ cup of water and mix. Cover the pan and cook Ghegho on low heat for 5 to 6 minutes. Stir in between. The consistency of Methi Chana Na Lot No Ghegho is like a thick paste. Check the seasoning and Adjust the consistency by adding water if required.
  • Switch off the flame.
    Serve hot with Phulka. Churma Ladoo tastes great with this besan curry. Enjoy!

Nutrition

Calories: 260kcalCarbohydrates: 23gProtein: 14gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 646mgPotassium: 307mgFiber: 5gSugar: 4gVitamin A: 615IUVitamin C: 1mgCalcium: 109mgIron: 4mg
Keyword Methi Chana Na Lot No Ghegho – Paryushan Recipe
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