Pithale, a yummy gram flour curry is a speciality of Maharashtra. Although typically served with "Bhakari" or jowar/bajra roti, it can be equally enjoyed with rice, or wheat roti. It can be prepared in just a few minutes and is perfect to satisfy hunger that can't wait for long.
- Oil - 3 tsp
- Mustard seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Asafoetida (Hing) - A pinch
- Turmeric Powder - 1/4-1/2 tsp
- Onion or garlic - 1 onion finely chopped or 1 tbsp cloves finely chopped
- Green chilies - 3
- Salt - To taste
- Gram flour (besan) - About 1 cup
- Coriander / Cilantro leaves - A small bunch finely chopped
- Heat 3 tsp oil in a vessel.
- Add mustard seeds. Once they crackle, add cumin seeds, asfoetida (hing), and turmeric powder.
- Add 1 onion* finely chopped and 3 green chilies slit vertically. When the onion becomes translucent, add 4 cups water.
- Add salt to taste and bring water to near-boil.
- Using a spoon to stir with one hand, slowly add gram flour (besan) with the other. For 4 cups water, about 1 cup gram flour is needed. You can add more to get a thicker consistency or less to make it thinner.
- Reduce the gas to low and let cook for 2 minutes.
- Garnish with finely chopped coriander and serve hot with Bhakari, Chapati, or Rice.
* Instead of onion, garlic can also be added. In that case, add 4 garlic cloves finely chopped, to the oil, and fry till a pinkish color is attained. All other steps are the same.