Pitla is the Banal Maharashtrian dish. It is simple, comforting and absolutely delicious. Best of all, pitla is very easy to prepare.It sounds difficult when we say “gram flour porridge” but it is as facile as the word "Pitla".
Ingredients:
1 cup besan (chana dal flour)
2 cups water and 1 cup buttermilk, combined
1 medium onion, finely chopped
2-3 small green Thai chilies, slit in half lengthwise (to taste)
1 spring/green onion, finely chopped (optional) or a few tbsp of finely chopped chives
½ tsp black mustard seeds
pinch of asafetida
¼ tsp turmeric, Lemon juice
salt to taste
2-3 tbsp of oil
Freshly chopped chives for garnish
2 cups water and 1 cup buttermilk, combined
1 medium onion, finely chopped
2-3 small green Thai chilies, slit in half lengthwise (to taste)
1 spring/green onion, finely chopped (optional) or a few tbsp of finely chopped chives
½ tsp black mustard seeds
pinch of asafetida
¼ tsp turmeric, Lemon juice
salt to taste
2-3 tbsp of oil
Freshly chopped chives for garnish
METHOD:
-In a sauce pan or small soup pot on medium high heat, add the oil.
-When hot, carefully add the mustard seeds. When the splattering subsides, add the green chilies, turmeric and asafetida.
-Stir for a few seconds before adding the onion. Fry the onion until it just starts to brown and then add the combined water and buttermilk.
- Let the mixture come to a gentle simmer and then reduce the heat to medium.
-Now slowly start adding the besan, a tbsp at a time stirring continuously. I like to use a whisk for this task because I prefer a smooth consistency in my final product.
- Regardless this dish requires continuous stirring to ensure proper distribution and absorption of besan.
At this point, you can add the salt, spring/green onion or the chives and lemon juice. I personally prefer using the chives since they lend a more delicate and subtle flavor to the dish.
-Reduce the heat to low and sprinkle a little water over the top. Cover and let cook for 10-12 minutes while stirring periodically.
-The final dish should not have any taste of raw uncooked besan taste.
-Garnish with freshly chopped chives and serve with freshly made bhakri or Basmati rice with a few drops of ghee. Feel free to add some papad and Indian pickles for a complete Indian meal.
-Garnish with freshly chopped chives and serve with freshly made bhakri or Basmati rice with a few drops of ghee. Feel free to add some papad and Indian pickles for a complete Indian meal.
VARIATIONS:
-Substitute either baby spinach leaves or fresh fenugreek leaves in place of the spring or green onion.
-This dish can serve two.
No comments:
Post a Comment