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Maharashtrian Pithla Recipe | Besan Pithla | Pithla Bhakri Recipe

Ever heard of pithla bhakri? It’s a much-loved comfort meal from Maharashtra, known for its simplicity, warmth, and bold flavours.
Pithla is an authentic Maharashtrian curry from the western region of India. It is a quick, easy-to-make dish with a unique texture and rustic taste.
This vegan, beginner-friendly, diabetic-friendly dish is traditionally served with millet bread like bhakri.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 people
Course: Easy Dinner Recipes, Easy Lunch Recipes, Main Course, Side Dish
Cuisine: Indian, Maharashtrian
Ingredients Method

Ingredients
  

  • 5-6 tablespoon Besan (Gram Flour)
  • 1 teaspoon Red Chilli Powder
  • 1/2 teaspoon Tumeric Powder
  • Water to make the paste
  • 2 Onions, finely chopped
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1/4th teaspoon Hing (Asafoetida)
  • 1/2 teaspoon Tumeric Powder
  • 6-7 Curry Leaves
  • 1 teaspoon Ginger-Garlic, roughly crushed
  • 2 tablespoons Coriander Leaves, finely chopped
  • Salt to taste
  • 2 tablespoons Oil

Method
 

  1. In a mixing bowl, add 5-6 tablespoons of Besan (Gram Flour)
  2. Add red chilli powder and turmeric powder. Mix the spices into the dry besan flour.
  3. Gradually start adding water to make a smooth, lump-free besan paste. I ended up adding 1 cup of water to make this besan paste. Keep this paste aside.
  4. In a thick bottom kadhai, heat oil. Once oil is hot, add mustard seeds and let them splutter.
  5. Add cumin seeds, hing, curry leaves and roughly crushed ginger-garlic paste.
  6. Saute this for about 30 seconds or til raw smell of ginger-garlic disappers.
  7. Now add finely chopped onions. Saute onions till they turn golden brown in colour.
  8. Once onions are cooked, add tumeric powder and finely chopped coriander leaves. Mix well.
  9. Add the besan paste. Keep the flame low and stir continously so that the mixture doesn't stick to the bottom of the pan.
  10. Gradually start adding water to adjust the consistency of this pithla.
  11. If serving with flatbreads like bhakri or chapati, best to keep the consistency little bit thick. With rice, thin consistency of pithla works best. So adjust the consistency accordingly.
  12. Add salt to taste. Mix well.
  13. Now, cover and cook this pithal for 6-7 minutes, stirring occasionally.
  14. Once pithla turns smooth and glossy, that the indication that besan is cooked perfectly.
  15. Delicious Maharashtrian Pithla is ready.
  16. Transfer into a serving bowl. Garnish with coriander leaves.
  17. Serve hot with bhakri, chapati or streamed rice.