Methi Nu Lotvalu Shaak
Methi Nu Lotvalu Shak, the Gujarati term for Besan Vali Methi or Fenugreek Leaves in Chickpea Flour Gravy, captures the essence of simplicity. Despite using minimal and fundamental ingredients, this dish boasts a rich and flavorful taste.
Ingredients
- Fresh washed and chopped Fenugreek / Methi leaves – 2 cups
- Besan / Chick pea flour – 1 cup
- Oil – 2 tablespoon + 2 tablespoon for tempering
- Cumin seeds – 1 tsp
- Garlic – 1 ½ tablespoon crushed Skip if you are making Jain
- Salt to taste
- Red chili powder – ½ tablespoon + ½ tbsp
- Turmeric powder – ½ tsp
- Cumin and coriander powder – 1 tbsp
- Water as needed.
Instructions
- Heat 2 tablespoon oil in a pan. Add Asafoetida and Methi leaves.
- Now add salt and turmeric powder. Mix it well. Add 1 cup of water, stir and cover it. Let it cook for 8 to 10 minutes or until methi is tender over medium heat.
- Meanwhile take chickpea flour/besan in a bowl. Add 1 ½ cup of water. Prepare a lump free batter. Keep it aside.
- Now open the pan. Add ½ tablespoon of Chili powder and cumin and coriander powder. Give it a good stir. Add a cup of more water.
- When you are ready to eat, add prepared besan batter. Keep Stirring continuously (This is very important otherwise it will stick to the bottom of your pan). Cook it over low to medium heat. Add more water if it's too thick. Adjust the consistency according to your desire. Cook it about 5 to 7 minutes or until besan is cooked
- In another pan, heat 2 tablespoon oil. Add cumin seeds and let it splutter. Add garlic (Skip if making for Jaiand red chili powder. Switch off the flame and pour this tadka over sabzi.
- Methi Nu Lotvalu Shak / Besanvali Methi is ready. Serve this immediately with Bajri Rotla or Roti.
Nutrition
Calories: 195kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 2gSodium: 52mgPotassium: 62mgFiber: 4gSugar: 1gVitamin A: 1127IUVitamin C: 25mgCalcium: 11mgIron: 1mg
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