Methi Chole or spicy fenugreek and chickpea curry is a delicious gravy dishes prepared all over India in a variety of ways.
Wash the chole and soak in enough water for 5-6 hours.
Drain the water and add the chole in a pressure cooker along with 3 cups of water and 2 tsp salt.
Pressure cook until chole are done.
Remove the cooker from heat and let the pressure release.
Meanwhile, heat oil in a pan.
Once the oil is hot, add cloves, green cardamom, bay leaf and black cardamom and let them crackle for a few seconds.
Add onion and fry for 5-6 minutes.
Add ginger garlic paste and fry until the onions turns golden brown.
Now add tomato and green chilli and fry for a minute.
Add coriander powder, turmeric powder, red chilli powder, dry mango powder and garam masala powder and fry for 2-3 minutes.
Add little water if required.
Now add the chole along with the water and add more salt if required.
Slightly mash the chole with the back of a ladle and cook for 10-12 minutes on low heat.
Add methi and cook for another 3-4 minutes.
Serve hot with Poori, Paratha or Naan.