Pithla is the go to dish in most Maharashtrian households when you are pressed for time, or haven't been to the market to buy fresh vegetables. Unless, it was the house I grew up in, then we had pithla every week! My dad just loved this dish and asked for it every week almost. So dad, this post is for you. And what I really love is that Anagha loves this dish as much...and she actually asked for the recipe.
There are variations, you can use spring onions, radish, regular onions, or fenugreek leaves. You can make it dry, or semi-solid or even liquid like a thick curry. Its all in the proportion of water to chick pea flour. So feel free to experiment and adjust to your taste. The recipe I have put here is for a semi solid consistency. Kinda like mashed potatoes!
1 cup chopped onion
2 green chillies
6-7 curry leaves
1 cup besan (chick pea flour)
3 cups water
4 TBS oil
1/4 tsp hing
1/2 tsp mustard seeds
1/2 tsp turmeric
3-4 garlic crushed
1 tsp chili powder
1 tsp salt
1/4 tsp sugar
2 TBS chopped coriander leaves
Heat oil in a wide bottomed pan. Temper with hing, mustard seeds, garlic and turmeric. Add the chopped green chiliies, onion and curry leaves. Saute till the onion is soft. Add the chili powder and mix. Add the 3 cups of water, salt and sugar and bring to a boil. Lower the heat and add the besan, stirring all the time. Cover and let steam for 5-7 minutes. Garnish with the chopped coriander and serve hot with chapatis or bhakri.
There are variations, you can use spring onions, radish, regular onions, or fenugreek leaves. You can make it dry, or semi-solid or even liquid like a thick curry. Its all in the proportion of water to chick pea flour. So feel free to experiment and adjust to your taste. The recipe I have put here is for a semi solid consistency. Kinda like mashed potatoes!
1 cup chopped onion
2 green chillies
6-7 curry leaves
1 cup besan (chick pea flour)
3 cups water
4 TBS oil
1/4 tsp hing
1/2 tsp mustard seeds
1/2 tsp turmeric
3-4 garlic crushed
1 tsp chili powder
1 tsp salt
1/4 tsp sugar
2 TBS chopped coriander leaves
Heat oil in a wide bottomed pan. Temper with hing, mustard seeds, garlic and turmeric. Add the chopped green chiliies, onion and curry leaves. Saute till the onion is soft. Add the chili powder and mix. Add the 3 cups of water, salt and sugar and bring to a boil. Lower the heat and add the besan, stirring all the time. Cover and let steam for 5-7 minutes. Garnish with the chopped coriander and serve hot with chapatis or bhakri.
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