Maharashtrian Pithla

Maharashtrian Pithla is a flavorful and comforting chickpea flour dish, often enjoyed with rice or chapati. This vegan and Halal meal is packed with protein and spices, making it a hearty dinner option.

Ingredients

• Besan (Chickpea flour) - 100 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Green chili - 1, slit
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon
• Curry leaves - 8-10 leaves
• Oil - 2 tablespoons
• Salt - to taste
• Water - 500 milliliters
• Fresh coriander leaves - for garnish

Steps

1. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter.
2. Add curry leaves, chopped onions, green chili, ginger, and garlic. Sauté until the onions turn translucent.
3. Stir in the chopped tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften.
4. In a bowl, mix the besan with 250 ml of water to form a smooth batter. Ensure there are no lumps.
5. Pour the besan mixture into the pan, stirring continuously to avoid lumps.
6. Add the remaining water gradually while stirring. Cook for about 10-15 minutes on low heat until the mixture thickens to a desired consistency.
7. Once done, garnish with fresh coriander leaves and serve hot with rice or chapati.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein, providing essential amino acids.
• Rich in dietary fiber, aiding digestion and promoting gut health.

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