A serving of pithla

Pithla

Name: Pithla
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tsp neutral cooking oil such as sunflower or rapeseed; 1 tsp black or brown mustard seeds; 1 tsp cumin seeds; 1 green chilli split lengthways; ½ tsp asafoetida powder or 3 garlic cloves, finely sliced; 1 tsp ground turmeric; 120-150g gram flour; 30g coriander chopped; cooked rice yogurt, chapatis and pickles, to serve

Priya Dashingkar

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 3 out of 5.2 ratingsRate

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Enjoy this flavour-packed vegan Indian dish, it's surprisingly easy and quick to make. Serve with rice, yogurt, chapatis and pickles

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp neutral cooking oil

such as sunflower or rapeseed
1 tsp black or brown mustard seeds
1 tsp cumin seeds
1 green chilli

split lengthways
½ tsp asafoetida powder

or 3 garlic cloves, finely sliced
1 tsp ground turmeric
120-150g gram flour
30g coriander

chopped
cooked rice

yogurt, chapatis and pickles, to serve

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Nutrition: Per serving

kcal134
fat4g
saturates0.3g
carbs16g
sugars1g
fibre3g
protein7g
salt0.2g

Method

step 1

Heat the oil in a deep frying pan over a medium heat, then tip in the mustard seeds, let them pop, then add the cumin seeds. Reduce the heat to medium-low and add the chilli. Let it sizzle in the oil to impart its heat and flavour, about 2 mins. You may need to tilt the pan occasionally so that the chilli is submerged in oil.
step 2

Stir in the asafoetida or garlic, then the turmeric. Remove from the heat and immediately pour in 700ml water, taking care not to splash yourself with hot oil. Add a pinch of salt, return the pan to a medium heat and bring the water to a boil.
step 3

With one hand, sprinkle a handful of the gram flour on the surface while slowly stirring it with a large spoon or ladle using the other hand. Repeat this process – you will notice the mixture thicken and form small lumps. Continue until it is the consistency of a thick dhal or porridge, with small lumps. (You may not need all the flour.) Break up any larger lumps, adding a little more water to dilute, if needed.
step 4

Once the pithla has reached your preferred consistency, add the coriander and simmer for 2-3 mins to infuse the flavours. Serve with rice, yogurt, chapatis and pickles, if you like.

Recipe from Good Food magazine, July 2023

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A star rating of 3 out of 5.2 ratings

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