Pithla

Decided to try something new tonight. I looked around the internet for something fresh and exciting and came across this recipe for Pithla. "Pithla Bhakri" is the staple food of rural Maharashtra, and a comfort street food in the lanes of Mumbai. Here is the recipe I used ..

Ingredients:

• 6 Tblsp besan (chickpea flour)
• 1 medium onion finely chopped
• 2 medium tomatoes diced fine
• 6 cloves garlic finely chopped
• 2 green chillies finely chopped
• 6-7 curry leaves
• 2 Tbsp Oil
• 1.5 Tsp salt
• 1/2 Tsp mustard seeds
• 12 Tsp cumin seeds
• 2 Tsp coriander powder
• 1 Tsp red chilli powder
• 1/4 Tsp turmeric powder
• 1/4 Tsp Asafoetida 
• 1/4 Cup chopped coriander / cilantro
• 1 Tblsp lemon juice
• 2 Cups water

First heat 1 Tblsp of oil in a flat plan - remember you have 2 Tblsp of Oil, we're just using 1 Tblsp right now. Once the oil is heated, add the besan (flour) and roast this on medium heat. Keep stirring constantly until you can smell the aroma. This should take about 2 minutes. At this point, turn off the heat and transfer the besan to a bowl. If the flour looks granulated, run your fingers thru it and ensure that the granules are minimal.

In the same bowl, heat the other 1 tblsp of oil and add the mustard seeds. Once they begin to splutter, add the cumin seeds. When they begin to crackle, add the curry leaves, green chillies, asafoetida, garlic and onion. Mix well, and heat this until the onions are translucent. Now, bring the heat to medium-low and add the Coriander powder, Red Chilli Powder and Turmeric Powder. Mix this well and cook for 1 minute. Add the besan to this mix, and cook for a further 2 minutes. Then, add the tomatoes, cilantro and the water stirring constantly. Add the water in incremental quantities, making sure there are no lumps. Finally, add the salt and the lemon juice, and turn up the heat back to high-medium, allowing the curry to come to a boil. Simmer for about 1 minute after that and turn off the heat. The pithla should get thicker and consistent by now.

Serve hot with chapati or bhakri.