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.