Pithla (Besan Curry)
- 1 cup besan Bengal gram flour
- 2 Tbsp oil
- 1 tsp cumin jeera
- ½ tsp mustard seeds rai
- ⅛ tsp asafetida hing
- ½ tsp turmeric haldi
- ½ tsp red chili powder
- 1 tsp salt
- 1 ½ tsp mango powder aam choor
- 2 Tbsp cilantro finely chopped, hara dhania
- 4 cup water
- 2 Tbsp ghee clarified butter, this is optional
- ¼ tap red chili powder
In a bowl add the 1-1/2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way.
Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat.
Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes.
Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency that’s why sometimes I will call Pithla Besa ki Sabji.
Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter.
Originally posted 2020-02-09 11:42:56.
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