### TranslatedIngredients: 1-1/2 कप काबुली चना या छोला - 8 घंटे के लिए भिगो ले,2 कप मेथी - धो कर बारीक काट ले,1 बड़ा चम्मच घी,1 छोटा चम्मच जीरा,1 तेज पत्ता,2 प्याज - बारीक काट ले,6 कली लहसुन - बारीक काट ले,1 इंच अदरक - बारीक काट ले,1 हरी मिर्च - काट ले,नमक - स्वाद अनुसार,1/2 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच लाल मिर्च पाउडर,1 छोटा चम्मच जीरा पाउडर,1/2 छोटा चम्मच गरम मसाला पाउडर,1 छोटा चम्मच धनिया पाउडर,2 टमाटर - बारीक काट ले ### PrepTimeInMins: 480 ### CookTimeInMins: 40 ### TotalTimeInMins: 520 ### Servings: 4 ### Cuisine: Indian ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To make the dried fenugreek chickpea recipe, first wash and soak the kabuli chana in water overnight. Next morning, take out the water and pour the kabuli chana in the pressure cooker with water and salt and turn it off. Cook for 7 to 8 hours until you come to the city or cook for 30 minutes. Now reduce the flame and cook for another 10 minutes. Turn off the gas and let the pressure drain automatically. Open the cooker, drain the water and keep the chickpea gram separately. Heat ghee in a pan. Add cumin seeds, bay leaves and let the cumin seeds crackle. Now add onion and cook till the onion becomes soft, after the onion becomes soft, add salt, turmeric powder, tomato, light water and cover it. Cook until tomatoes are soft. Open the pan and add fenugreek to it and cook till the fenugreek becomes soft. After 2 to 3 minutes add red chili powder, cumin powder, garam masala powder, coriander powder, boiled kabuli chana and mix. Allow to cook for 3 to 4 minutes, turn off the gas and serve. Serve the dried fenugreek chole recipe with celery poori, boondi raita and mint onion kachumbar salad for breakfast.