पिठलं
Pithla
Pithla-bhakri with thecha on the side is the meal people climb Sinhagad for. It takes ten minutes and things you already have.
15 min · Serves 2 to 3
Eat it with
You need
- ½ cup besan
- 2 cups water
- 1 onion, chopped
- 4 to 5 garlic cloves, crushed
- 2 green chillies, slit
- 1 tsp mustard seeds
- ½ tsp cumin
- A pinch of hing
- ¼ tsp turmeric
- A few curry leaves
- 2 tbsp oil
- Salt
- Coriander to finish
How we make it
- Whisk the besan into 1 cup of the water with the salt and turmeric until there are no lumps.
- Heat the oil. Add mustard seeds, and when they pop, cumin, hing, curry leaves, garlic and chillies. Then the onion, until soft.
- Pour in the other cup of water and bring it to a boil. Add the besan mix slowly, stirring all the time.
- Cover and cook on low for about 5 minutes, stirring now and then. Keep it loose for rice, thicker for bhakri.
- Finish with coriander. Serve with bhakri and a spoon of thecha.
Watch it made
Every cook does this a little differently. This video is The Cooking Fellows's way, and worth a watch.
Video by The Cooking Fellows on YouTube · open on YouTube