In the node detail page
- Duration: 20 minutes
- Serves: 2-4 people
Spice Level: Medium
Add besan slowly and keep stirring to avoid lumps. If you still see some lumps, add in some hot water and stir till they dissolve.
- 1683 views
Pithale is a Maharashtrian dish prepared with besan. If you wish to try out an interesting combination, then you must have Pithale with Bhakri, like they do in the rural areas of Maharashtra, where it is the staple food. It’s a must try!
- Gram flour (besan) (1/2 cup)
- Onion, chopped (1)
- Mustard seeds (sarson) (1/2 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- Green chillies, finely chopped (2 to 3)
- Coriander leaves (hara dhania), chopped (for garnishing)
- Water (2 cups)
- Heat oil in a kadhai and add sarson to it. As it starts to splutter, add chopped green chillies and sauté for a few seconds. Add the chopped onion and sauté for about a minute.
- Now, add MTR Haldi/Turmeric Powder and salt and pour the water. Keep stirring in a clockwise direction and while doing so, slowly add besan.
- Stir till all lumps dissolve, and cover the kadhai with a lid. Now, cook for 10 to 15 mins till everything blends in.
- Pithale is ready to serve!
- Garnish with hara dhania and serve hot with Bhakri/chapatti or rice.