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A quick and comforting Maharashtrian curry made from chickpea flour. This rustic, savory dish comes together in minutes and is perfect with hot bhakri or rice for a wholesome meal.
For 4 servings
In a mixing bowl, combine the besan with 3 cups of water. Whisk vigorously for 1-2 minutes until you have a completely smooth, lump-free slurry. Set this aside.
Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
Add the finely chopped onion, green chillies, and ginger-garlic paste to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in the turmeric powder and optional red chilli powder. Cook for 30 seconds, stirring to prevent the spices from burning.
Reduce the heat to low. Give the besan slurry one final whisk and slowly pour it into the pan in a steady stream, while stirring continuously with your other hand. This step is crucial to prevent lumps from forming.
Add salt and mix well. Increase the heat to medium-low and continue to cook for 6-8 minutes, stirring frequently to prevent it from sticking to the bottom. The mixture will thicken, and the raw smell of besan will disappear. It's ready when it becomes glossy and starts to pull away from the sides of the pan.
Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve immediately while hot with bhakri, chapati, or steamed rice.
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A quick and comforting Maharashtrian curry made from chickpea flour. This rustic, savory dish comes together in minutes and is perfect with hot bhakri or rice for a wholesome meal.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 188.18 calories per serving with 6.44g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Whisk 1/4 cup of plain yogurt into the besan slurry before adding it to the pan. This adds a pleasant tangy flavor to the dish.
Reduce the water to 1.5-2 cups to create a much thicker, almost solid consistency. Once cooked, spread it on a greased plate, let it cool, and cut it into squares to serve as a dry side dish.
Add 1/2 cup of finely chopped vegetables like bell peppers, carrots, or green peas along with the onions for added nutrition and texture.
Besan is an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
The fiber from chickpea flour aids digestion, promotes a feeling of fullness which can help with weight management, and helps regulate blood sugar levels.
This dish is a perfect choice for individuals with celiac disease or gluten sensitivity, as it's made entirely from naturally gluten-free ingredients.
Pithla provides sustained energy release from complex carbohydrates, unlike simple carbs, keeping you feeling energized for longer without a sugar crash.
A typical serving of this Pithla recipe (around 1 cup or 230g) contains approximately 195-210 calories, making it a light yet filling main course.
Yes, Pithla is quite healthy. It's made from besan (chickpea flour), which is a great source of plant-based protein, fiber, and essential minerals like iron and magnesium. It is also naturally gluten-free and has a low glycemic index.
The primary difference is consistency, which is determined by the amount of water used. Pithla is a thick, porridge-like curry, while Jhunka is much thicker and drier, often cooked until it can be cut into pieces.
The best way to prevent lumps is to whisk the besan and water thoroughly before adding it to the pan and to stir constantly while pouring. If you still get lumps, you can use an immersion blender for a few seconds to smooth it out, but be careful as the mixture is hot.
Pithla is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. It will thicken considerably upon cooling and will need a splash of hot water to loosen it up when reheating.
Traditionally, Pithla is served hot with Jowar Bhakri (sorghum flatbread) or Bajra Bhakri (pearl millet flatbread). It also pairs wonderfully with chapati, phulka, or steamed rice.