Kulith Pithle
A rustic, protein-packed Maharashtrian curry made with horse gram flour and a simple tempering of cumin, mustard seeds, and curry leaves. This earthy, slightly nutty pithle comes together in minutes and pairs beautifully with jowar bhakri, steamed rice, or a simple onion salad for a deeply satisfying meal.
For 4 servings
- 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. - 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. - 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. - 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. - garnish
Finish and serve.
Turn off the heat. Garnish with chopped coriander leaves and serve hot with jowar bhakri or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use roasted horse gram flour for a deeper, nuttier flavor in the final dish.
- 2Whisk the flour into water gradually to avoid lumps; a lump-free paste is key.
- 3Stir continuously when adding the paste to the tempering to ensure a smooth consistency.
- 4Simmer until the raw flour smell disappears and the pithle thickens, about 10–12 minutes.
- 5Serve immediately; pithle thickens as it cools, so adjust water if making ahead.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tsp and dry-roast the mustard and cumin seeds before adding aromatics; the pithle stays flavorful with less fat.
high proteinHigh-protein
Add 1/2 cup cooked sprouted horse gram or a handful of roasted peanuts while simmering for an extra protein boost.
veganVegan
This recipe is already vegan if using oil; simply ensure no ghee substitutes for oil.
jainJain
Omit garlic and asafoetida; use a pinch of black salt or a bit of ginger instead, keeping the dish Jain-friendly.
spicySpicy
Add 1/2 tsp more red chili powder and include a chopped dried red chili in the tempering for a fiery kick.
Why this is on our healthy list.
High in Plant Protein
Horse gram is a rich plant-based protein source, supporting muscle repair and satiety, especially for vegetarian diets.
Rich in Iron
Horse gram contains iron that helps maintain healthy blood oxygen levels and energy.
Digestive Support
Asafoetida and cumin seeds aid digestion, while horse gram's fibre promotes gut regularity.
Low Glycemic Impact
Horse gram is known for its low glycemic index, making it a good option for balanced blood sugar.
Frequently asked questions
Yes, though the flavor and nutrition will differ; horse gram has a distinct earthy, nutty taste.
