Methi Nu Lotvalu Shak is Gujarati name which means Besan Vali Methi or Fenugreek Leaves In Chickpea Flour gravy. I love the simplicity of this dish, with very few and basic ingredients yet have a flavorful taste.  

This Methi Nu Lotvalu Shak is served with Bajra Rotl or Phulka and Jaggery, green chilies, green onion and Chas in the side. 🙂 You can make this Jain too. Just skip the last step of garlic tempering.  

How to make Methi Nu Lotvalu Shaak?

  1. Heat 2 tablespoon oil in a pan. Add Asafoetida and Methi leaves.
  2. 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.
  3. Meanwhile, take chickpea flour/besan in a bowl. Add 1 ½ cup of water. Prepare a lump-free batter. Keep it aside.
  4. 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.
  5. 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
  6. In another pan, heat 2 tablespoon oil. Add cumin seeds and let it splutter. Add garlic (Skip if making for Jain) and red chili powder. Switch off the flame and pour this tadka over sabzi.
  7. Methi Nu Lotvalu Shak / Besanvali Methi is ready. Serve this immediately with Bajri Rotla or Roti.

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