A rustic and hearty Maharashtrian curry made from horse gram flour. This savory, tangy, and protein-rich dish is quick to prepare and pairs perfectly with jowar bhakri or steamed rice.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
217cal
9gprotein
29gcarbs
8g
Ingredients
1 cup Horse Gram Flour (Also known as Kulith Peeth)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Protein-packed Kulith Pithle with fluffy rice – an energy-giving, soul-satisfying comfort food!
This maharashtrian dish is perfect for dinner. With 479.13 calories and 13.78g of protein per serving, it's a low-fat option for your meal plan.
fat
2 pcs Green Chilies (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Goda Masala (Key for authentic flavor)
4 pieces Dried Kokum (For tanginess)
1 tsp Jaggery (Grated or powdered, to balance flavors)
1 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Slurry
In a mixing bowl, add the horse gram flour.
Gradually pour in 2 cups of room temperature water while whisking continuously to create a smooth, lump-free slurry. Set aside.
2
Prepare the Tempering (Tadka)
Heat peanut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter for about 30 seconds.
Add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
3
Sauté Aromatics
Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic and slit green chilies. Cook for another minute until the raw aroma of garlic disappears.
4
Cook the Pithle
Reduce the heat to low. Add the turmeric powder, red chili powder, and goda masala. Stir for 30 seconds to cook the spices without burning them.
Give the horse gram slurry a quick stir, then slowly pour it into the pan while stirring the contents of the pan continuously. This is crucial to prevent lumps.
Add the remaining 2 cups of water, salt, jaggery, and dried kokum pieces. Mix everything thoroughly.
Increase the heat to medium and bring the mixture to a gentle boil, stirring occasionally.
Once it boils, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. Stir every few minutes to prevent it from sticking to the bottom. The pithle will thicken and the flour will cook through.
5
Garnish and Serve
Check the consistency. If it's too thick, add a little hot water. Turn off the heat.
Garnish with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with jowar bhakri, bajra bhakri, or steamed rice and a side of raw onion.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
