For re-heating, take it out from the fridge add a couple of tbsp water, stir and reheat on the stovetop or in the microwave for a few minutes.

Methi Chana Na Lot No Ghegho - Paryushan Recipe

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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.

Methi Chana Na Lot No Ghegho, roti and churma ladoo on a gray table

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About This Recipe
What is Paryushan?
Ingredients required
Step by step process
Notes, pro-tips and quick FAQs
More Paryushan recipes
Methi Chana Na Lot No Ghegho – Paryushan Recipe

About This Recipe

There are some traditional recipes, that are very simple but have unique tastes and textures to them. This Methi Chana Na Lot No Ghegho recipe is one of them!

Ghegho is a traditional Jain recipe that is made with gram flour or as we call it, Besan. The gram flour is cooked along with dried fenugreek leaves, curd, and spices.

It is made during Jain tithi days or paryushan with Rotli.

Because of its simplicity and delicious taste, I often make this dish, especially when there is no vegetable in the fridge.

Every household has its way of making this recipe, but here I am showing the authentic way of making this traditional Jain recipe.

You just need a few everyday ingredients from the pantry to make this delicious Besan curry.

It has a yellow color to it and the texture and taste are very similar to Pithla, but here we are using yogurt.

The recipe is super easy to make and comes together in under 20 minutes.

As I said, this curry is made with dried fenugreek leaves also called Kasuri Methi.

Why Kasuri Methi and not fresh methi? Because I made especially this for paryushan.

What is Paryushan?

Paryushan Parva is the most important annual 8 or 10 days holy festival for Jains.

The last day of the festival is called “Samvatsari”. On this day the Shravak’s ask each other for forgiveness for any offenses committed during the past year. Forgiveness is asked by saying “Micchami Dukkadam”.

Paryushan Parva is all about fasting and prayers. There are many food restrictions these days.

The Jain people don’t eat green vegetables as well, root vegetables or fruits. This leaves very few choices for people to have.

At least that’s what you would think.

If I tell any of my non-Jain friends, that we have such restrictions, they wonder, would I even get something to eat?

Yes, there are so many options of Jain food without vegetables.

We always sun-dry some methi, cilantro, and curry leave a week before Paryushan so that we can use this during paryushan.

Ingredients required

You will find all the ingredients to make this recipe in an Indian grocery store.

Fenugreek Leaves - Use dried fenugreek leaves (Kasuri methi) to make this stir fry. You can use fresh or frozen methi leaves too.
Spices - To spice this curry up, you will need basic spice powders like coriander powder, turmeric powder, red chili powder, cumin powder, and salt.
Whole spices - Only mustard seeds are used as a whole spice in this recipe.
Besan - This recipe uses besan or gram flour, which I am sure you can easily find at your nearby stores or online.
Curd - Curd/plain yogurt is the base and most important ingredient for this recipe. I have used homemade curd. You can use store-bought curd or plain yogurt for this recipe. Make sure it is sour.

Pre-measured ingredients of Methi Chana Na Lot No Ghegho on a board

Step by step process

First of all, wash Kasuri methi very well with water. Drain all the water and keep Kasuri methi aside. (Image 1 to 3)

Now heat oil in a pan, add cumin seeds, and let them splutter. (image 4)

Then 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. (image 5 and 6)

Meanwhile, take curd and 2 cups of water in a saucepan. Whisk with a hand blender. (image 7)

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.

Note - 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. (image 8)

Now open the pan (a pan in which methi is cooking), stir once, add turmeric powder, cumin-coriander powder, and chili powder. Mix well. (image 10)

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. (image 11)

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. (image 12)

collage of cooking Methi Chana Na Lot No Ghegho

Switch off the flame.

Serve hot with Phulka. Churma Ladoo tastes great with this besan curry. Enjoy!

Methi Chana Na Lot No Ghegho, rotil and ladoo in a white plate

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 toxins and they 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.

How to store?

This curry tastes best when served fresh. But if you have some leftovers, take them into an air-tight container and refrigerate them. It will stay good for 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 a few minutes.