Methi Pithla (fenugreek leaves with chickpea flour)

Methi is known as Fenugreek in English. Methi leaves are not generally available in American grocery stores but can be found at Indian Grocers.

Pithala is very Maharashtrian gravy made with chickpea flour and garlic. There are different ways to make this recipe. Pithala tastes great with rice or Jowar roti/ heat roti. Many times pithla is made as a dry vegetable (see below for the the recipe).

Little bitter, fenugreek leaves are very flavorful. When cooked in this recipe you wouldn't even notice it. Some other ways to use fenugreek leaves it to make aloo methi or methi paratha.

Nutrition value of Fenugreek leaves
Nutrition value of Chickpea flour

- 4 cups boiling water
- 5-8 tablespoons besan (chickpea flour)
- 3 Garlic cloves chopped
- Fresh lime juice 1 tablespoon
- 1/2 cup onion chopped (optional)
- Salt
- Mustard seeds
- Oil 2 table spoon
- Turmeric powder ½ teaspoon
- 2 Green chili pieces
- Curry leaves 4-5
- Coriander leaves chopped to garnish
- 2 cups Methi leaves washed and chopped (fenugreek leaves)

1. Heat oil, add mustard seeds, let crack
2. Add garlic, green chili pieces and curry leaves, sauté
3. Add turmeric powder and fenugreek leaves, onion (if adding) cook for 5-7 minutes
4. Add boiling water, to this add salt and lime juice
5. When it starts boiling add chickpea flour sprinkling 1 spoon at time by hand
6. Breaking as many lumps
7. Add chickpea flour as per desired thickness of gravy
8. Cook for 5-8 minutes on medium heat
9. Serve with rice

** If too thick, add hot water
** You can make the recipe without adding fenugreek leaves in case you don’t like them