Kulith Pithle

1. 1
   prep

   Make the horse gram flour paste.

   1.In a bowl, combine horse gram flour with 1 cup water.

   2.Whisk well until no lumps remain to form a smooth, thin paste.

   3.Set aside.
2. 2
   temper

   Make the tempering.

   1.Heat oil in a kadhai or deep pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add cumin seeds and asafoetida, sizzle for 10 seconds.

   4.Drop in curry leaves and slit green chilies, stir for 20 seconds.
3. 3
   saute

   Sauté the aromatics.

   1.Add finely chopped onion and cook until translucent (4-5 minutes).

   2.Add minced garlic and sauté until the raw smell disappears (1 minute).

   3.Add red chili powder and turmeric powder, stir for 20 seconds.
4. 4
   boil

   Cook the pithle.

   1.Pour the horse gram flour paste into the pan while stirring continuously.

   2.Add 1 cup water and stir well to avoid any lumps.

   3.Add salt and tamarind paste, mix thoroughly.

   4.Bring to a boil, then reduce heat and simmer for 10-12 minutes, stirring occasionally.

   5.Cook until the pithle thickens and the raw flour smell disappears.

   TIPStir continuously when adding the flour paste to prevent lumps from forming.
5. 5
   garnish

   Finish and serve.

   Turn off the heat. Garnish with chopped coriander leaves and serve hot with jowar bhakri or steamed rice.

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