Usually after we are back home from a long journey and I want to prepare a quick and easy dinner, I go for Pithla-Bhaat-Thecha (Rice served with Pitla and some thecha).
Thecha recipe can be found at below link
Hirwi Mirchicha Thecha
Pithla is a very simple recipe where the besan is cooked with some masala. It goes very well with Gakar and is popularly known as Pithla-Gakar.
The Gakar recipe can be found at below link
Gakar Recipe
Ingriedients:
1 Onion - chopped
Cumin seeds (jeera) - one teaspoon
Mustard seeds - one teaspoon
Asaefatida(hing)
2 Green chillies - slit vertically
Turmeric powder - half teaspoon
Ajwain/ Carom seeds (owa) - 1 teaspoon
Besan (gram flour) - 4 tablespoon
Karipatta - 4-5 leaves
Oil
Water
Procedure:
1. In a mixing bowl, add 4 tabelspoon besan, salt and water and mix well. Make sure no lumps are formed.
2. In a vok (Kadhai), add 2 tablespoon Oil and add mustard. Once it crackles, add cumin seeds, ajwain, asaefatida, Karipatta and green chillies.
3. Next add chopped onions and fry till they turn golden brown.
4. Next add turmeric powder.
5. Next pour the besan mixed with water and stir well. Add around 2-3 cups of water.
6. Keep stirring in between so that the it does not sick the bottom.
7. Let it cook for around 10 minutes so that besan is completely cooked.
Garnish with chopped corainder.
The delicious Pithla is ready.
Serve it hot with Gakar or rice or fulkas
Notes:
1. If you are serving it with Gakar, fulkas or any Indian bread, add less amount of water while cooking (around 2 cups). If you plan to serve it with rice, add more water (around 3 cups). Adjust the consistency of water as per your likes.
2. You can skip the addition of onions from the recipe to prepare bin kandyacha pithla(Pithla without onions)
3. Make sure besan is completely cooked before turning off the gas stove.
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