Methi soup. I used to eat it in India prepared by my guru's wife and
despaired of ever recreating it here. I use frozen methi, (fenugreek
leaves), a head or two of browned whole garlic cloves, a good handful of
fresh or dried green and red chiles, some cumin seeds and curry leaves,
about 2 tablespoons of chickpea flour slurried with water beaten into 2
cups of thick yogurt. You boil the methi in lots of water until it's
reduced by half, brown the garlic, curry leaves, chiles and cumin seeds
in mustard oil, beat the slurry and yogurt together, add some salt and
sugar and slowly whisk to combine. Simmer it some more and you're off
to the races.

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