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A rustic and hearty Maharashtrian curry made from horse gram flour. This nutritious, protein-packed dish has a unique earthy flavor and pairs perfectly with bhakri or steamed rice.
For 4 servings
Prepare the Slurry: In a medium bowl, combine the horse gram flour and 3 cups of water. Use a whisk to mix thoroughly, ensuring there are absolutely no lumps. The slurry should be smooth. Set aside.
Prepare the Tempering (Tadka): Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Then, add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion, crushed garlic, and slit green chilies to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Add Spices: Stir in the turmeric powder and red chili powder. Cook for about 30 seconds, stirring constantly to prevent the spices from burning and to release their aroma.
Cook the Pithla: Reduce the heat to low. Give the horse gram flour slurry a quick stir, then slowly pour it into the pan while stirring continuously with your other hand. This is crucial to prevent lumps. Add the salt and kokum petals (if using).
Simmer and Thicken: Increase the heat to medium and bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low, cover, and let it simmer for 8-10 minutes. Stir occasionally to prevent it from sticking to the bottom. The pithla will thicken to a porridge-like consistency.
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A rustic and hearty Maharashtrian curry made from horse gram flour. This nutritious, protein-packed dish has a unique earthy flavor and pairs perfectly with bhakri or steamed rice.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 209.57 calories per serving with 8.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with jowar bhakri, bajra roti, or steamed rice.
Replace 1 cup of water with 1 cup of buttermilk (tak) when making the slurry. This adds a pleasant tangy and creamy flavor to the pithla.
Add finely chopped spinach or drumstick pieces along with the onions to make the dish more nutritious.
Add 1 teaspoon of Goda Masala along with the red chili powder for a more traditional Maharashtrian taste.
Horse gram is one of the richest vegetarian sources of protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content aids in digestion, prevents constipation, and helps maintain a healthy gut. It also promotes a feeling of fullness, which can aid in weight management.
Horse gram is a good source of iron, which is crucial for forming hemoglobin and preventing anemia, leading to better energy levels and overall vitality.
With a low glycemic index, horse gram helps in the slow release of sugar into the bloodstream, making it a beneficial food for managing blood sugar levels.
Kulith Pithla is a traditional Maharashtrian curry made from horse gram flour (kulith peeth). It's a simple, rustic, and nutritious dish known for its earthy flavor and thick, porridge-like consistency.
One serving of Kulith Pithla (approximately 1 cup or 210g) contains around 180-220 calories, depending on the amount of oil used. It's a relatively low-calorie dish packed with protein and fiber.
Yes, it is very healthy. Horse gram is a powerhouse of nutrients, rich in protein, dietary fiber, iron, and calcium. It's beneficial for weight management, digestion, and overall health. It is also naturally gluten-free.
Lumps form when the slurry is not smooth or when it's added too quickly to the hot pan. To fix it, you can use an immersion blender to smooth it out directly in the pan, or transfer it to a blender, blend until smooth, and return it to the pan to heat through.
Kulith Pithla is traditionally served with Bhakri (flatbreads made from jowar or bajra), chapati, or steamed rice. A side of raw onion, green chili, and a pickle complements the meal perfectly.
Yes, you can. The dish made with besan is simply called 'Pithla' and is also a Maharashtrian classic. The taste and nutritional profile will be different, as besan has a nuttier, milder flavor compared to the earthy taste of kulith.