Lohri is a significant festival celebrated by Punjabi families, with preparations commencing well in advance. A variety of dishes are traditionally prepared for this occasion. If you wish to create something special for your Lohri dinner, methi chole is an excellent choice.
The festival of Lohri symbolizes joy and celebration, providing an opportunity to relish delectable dishes in the company of family and friends. While Punjabi families celebrate this festival with great enthusiasm, it has also gained popularity among other communities in North India.
During this festive time, families gather to enjoy an array of culinary delights. Following the worship of the Lohri bonfire, which is typically lit in the courtyard, participants indulge in traditional dishes such as sarson ka saag and chole.
If you are contemplating a special and nutritious dish for your Lohri dinner party, the following recipe featuring fenugreek and chickpeas is an ideal option. This dish is not only flavorful but also offers numerous health benefits. Below is a straightforward recipe for its preparation.
Fenugreek and Chickpea Recipe
- Begin by soaking the chickpeas in water overnight. In the morning, rinse them thoroughly and place them in a pressure cooker. Add 2 cups of water, a pinch of salt, and 1/4 teaspoon of turmeric. Cook the chickpeas until the pressure cooker emits 3-4 whistles.
- In a separate pan, heat oil and add cumin seeds along with a pinch of asafoetida. Once the cumin seeds begin to crackle, incorporate finely chopped onions and sauté until they turn golden brown. Next, add ginger-garlic paste and sauté for an additional 2-3 minutes.
- Introduce turmeric, coriander powder, cumin powder, garam masala, and red chili powder to the sautéed onions. Allow the spices to cook on low heat for 1-2 minutes. Subsequently, add tomato puree and cook until the oil separates from the spice mixture.
- Add finely chopped fenugreek leaves to the prepared masala and cook for 3-4 minutes to reduce the bitterness of the fenugreek.
- Incorporate the boiled chickpeas and mix thoroughly. If a thinner gravy is desired, add a small amount of water. Cover the pan and let it simmer on low heat for 10-12 minutes to allow the flavors to meld.
- Finally, add lemon juice and freshly chopped coriander leaves. Your delectable fenugreek and chickpea dish is now ready to be served. It pairs wonderfully with hot roti, paratha, or jeera rice.
