Pithla - A Chickpea flour dish

Pithla (pron. Peeth-luh) is a Maharashtrian dish that is made from chick pea flour or besan flour. Generally, this dish is eaten with Bhakri - an Indian bread. But, it can also be eaten with white steamy rice.  Yum!

3/4th cup besan or chickpea flour
2 green chillies
2 crushed garlic pods, finely chopped
1/2 roma tomato, chopped
4 to 6 curry leaves
1/4 tsp mustard seeds
Dash of asofoetida or hing
1/2 small onion, finely chopped
Garnish: Raw onions, cilantro, fried garlic pods

1. Heat ghee in a pan. When hot, add mustard seeds and when they crackle add the green chillies and garlic. Sautee a little. Add the curry leaves.  Keep the flame on low. They should slightly crisp up. Add the asofoetida (just a dash or two).
2. Add the chopped onion and sautee till translucent.  Add the tomatoes and sautee. Season with salt. Mix and let cook for a few minutes.
3. Add water to the flour, add salt, and stir well until all lumps are removed. The mixture should be slightly watery.  Add this mix to the pan.  Stir well and keep stirring to prevent formation of lumps. Add some more water and cover and cook for 3 minutes. Check if its thickening up. Add water again and stir and let cook for another 3 to 5 minutes.

You have to serve this dish hot. Serve right away with white rice. Serve with side of raw onions (seasoned with salt, red chili powder, and lime juice).  garnish with cilantro. I also fried crushed garlic pods as a side to this dish.


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