Healthy yet delicious Jain Paryushan Recipe – Methi Chana Na Lot No Ghegho! This recipe is made with Kasuri Methi (Dry fenugreek leaves), Gram Flour, and Sour curd.
It is naturally gluten-free, has very few spices used, and is served as a side dish with Phulka or Bhakri. It is such a hearty and satisfying curry that will quickly become a new favorite to add to your rotation.
This recipe is really easy to make, gets done in under 20 minutes, requires only a handful of ingredients, and is also a great dish to make when you are out of vegetables or want to eat something different.
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Notes, pro-tips and quick FAQs
Add more water if you like your sabzi thinner.
I have used Kashmiri red chili powder which is mild. If you are using regular chili powder, useless, or according to your taste.
The besan water mixture should be lump-free.
Keep stirring continuously while making the Ghegho.
If you are vegan, you can make this curry with water. Add some lime juice too to give a sour taste.
If you are making this for paryushan, you can make this with any greens like add greens like spinach, collard greens, gongura, etc.
Why do we heat curd/buttermilk first in this recipe?
We should not eat raw pulses like green gram, black gram, Bengal gram, beans, etc., mixing them with curd, buttermilk, or raw milk. The Jain dharma has prohibited the consumption of such food under the name, Dwidal Tyag(The renunciation of pulses).
Because they are generative of life and so eating them is not allowed.
This is also proven by science. According to science physiology, by mixing Bengal gram or any gram with curd or raw milk, certain substances that can cause chemical reactions, are produced.
They convert into the toxin and it may harm your body. The blood may become polluted and causes skin diseases. So that’s why we heat curd first and then mix it with besan.
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Detailed recipe on www.cookingcarnival.com
How to store?
This curry tastes best when served fresh. But if you have some leftover, take it into an air-tight container and refrigerate it. It will stay good 2 to 3 days.
How to re-heat?
For re-heating, take it out from the fridge add a couple of tablespoon water, stir and reheat on the stovetop or in the microwave for few minutes.
