Ingredients
1.5 cups chopped fenugreek (methi) leaves
1/2 cup besan (Bengal gram flour)
1 tsp ginger & garlic paste
½ cup chopped onions
1 tsp finely chopped green chillies
A pinch of asafoetida (hing)
¼ tsp turmeric powder (haldi)
1/2 tsp of Mustard seeds
7-8 leaves of curry leaves
Salt to taste
Method :
- Combine the besan along with 2 cups of water in a deep bowl and whisk well till no lumps remain.
- Heat iron kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes. keep adding little water so that onion does not stick to kadhai. Add the ginger and garlic paste and the
- Add the fenugreek leaves, green chillies and asafoetida and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared besan-water mixture, turmeric powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Now for without oil tadka, Heat tadka pan, when heated add mustard seeds when the seeds start spluttering add little water then add curry leaves.
- Bring the mixture to boil and transfer the tadka to prepared Methi Pithala.
- Serve immediately with jowar or bajra Bhakri, garlic chutney or mirchi thecha.
Notes :
Adjust the consistency of Pithala by adding more water if required.
You may also steam the methi if you want to save time
Adding curry leaves add more flavour to Pithala.
You can make variations by replacing methi with drumsticks, palak and cabbage.
Dry version of pithala is known as Zunka.