|I served Pithala with Amaranth stir fry, onion, papad & mirchi thecha|
Tuesday, December 7, 2010
When there is nothing at hand..no vegetables lying in the refrigerator & no sprouts as well, besan (chana dal flour) is something I always have & I decide to prepare the favorite Maharashtrian dish- "The Pithala". With very minimal ingredients & when served hot, this is a great meal in all maharashtrian families, however in my family, a few accompaniments to this are mandatory- mirchi thecha, papad, onion (for all) & rice (for me)..hehe...Check it..
Serves: 4-5 Preparation Time: 10 mins Cooking Time: 10 mins
1 bowl besan/ chana dal flour
1 onion, thinely sliced
5-6 green chillies + 5-6 garlic cloves+ 1 tsp cumin seeds (crush in a blender without water)
coriander leaves for garnish
4 tbspn oil
1 tsp haldi
1/2 tsp mustard seeds
1/2 tsp hing/ asafoetida
3 bowls water
salt as per taste
Step 1: Mix the besan with water nicely so that there are no lumps. Add salt. Keep aside.
Step 2: Heat oil. Add mustard seeds. Once they splutter, add hing. Add onion & fry till golden brown.
Step 3: Add green chilly-garlic paste & haldi. Saute for 2 mins.
Step 4: Add the water prepared in Step 1. Mix well. Reduce the flame & let it cook for 10 mins.
Step 5: Once the bubbles start appearing, add coriander leaves & remove from heat.
Step 6: Serve hot with Chapati or Bajra roti/ Bhakri.