Pithla is mostly made in Maharashtra. In different regions of Maharashtra, the method of making pithla varies. I am a Maharashtrian, and we make pithla at least once a week. Today, I am going to tell you how to make Chana Dal Methi Pithla. It tastes absolutely fantastic. Do try it; you will never forget this pithla. Chana Dal Methi Pithla.
Ingredients:
- 1 bowl of chana dal (split chickpeas), soaked overnight
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ inch ginger, chopped
- 2 green chillies, cut into pieces
- 8-9 cloves of garlic
- 1 small bunch of fenugreek leaves (methi), cleaned and chopped
- 1 handful of coriander leaves, chopped (including tender stems)
- ½ tsp turmeric powder
- 1 tbsp white sesame seeds
- Salt to taste
- ½ tsp garam masala powder (optional)
- 1 tbsp oil (preferably groundnut oil)
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- A pinch of asafoetida (hing) powder
- Curry leaves
- 1 large onion, roughly chopped
- 7 cloves of garlic, crushed
- A little chilli powder (both for colour and spice, adjust to taste)
Also Read – You’ve Never Made Pakoda Like This…
Instructions:
- Soak the chana dal overnight or for at least 4-5 hours until well-soaked.
- Rinse the soaked dal thoroughly.
- Grind the soaked dal coarsely in a mixer without adding water.
- Add coriander seeds, cumin seeds, ginger, green chillies, and garlic cloves to the mixer while grinding the dal.
- Transfer the coarsely ground dal to a bowl.
- Add chopped methi leaves and coriander leaves to the ground dal.
- Add turmeric powder, white sesame seeds, and salt to taste.
- Mix everything well with your hands. You can also add garam masala powder at this stage if desired.
- Take a pot and fill it with about one tumbler of water. Heat the water until it’s hot.
- Place a strainer (jali) that fits over the pot. The strainer should be fine-meshed, or a vada strainer can also be used.
- Take the prepared dal mixture, form a lump, and spread it evenly on the strainer, patting it down slightly. Make sure it’s not too thick so it cooks evenly.
- Cover the strainer with a tight-fitting lid.
- Steam on medium heat for 10-15 minutes.
- After steaming, remove the strainer from the pot and let it cool down with the lid still on.
- Once cooled, remove the lid and crumble the steamed dal mixture with your hands or a spoon.
- Heat oil in a kadhai.
- Once the oil is hot, add mustard seeds and let them splutter.
- Add cumin seeds, asafoetida powder and curry leaves.
- Add the chopped onion and saute until lightly golden brown.
- Add the crushed garlic cloves and saute for another 1-2 minutes on medium heat.
- Add chilli powder (according to your spice preference) and mix well.
- Add the crumbled steamed dal mixture to the kadhai.
- Mix everything well and cook on medium heat for 2-3 minutes, stirring continuously to break any remaining lumps.
- Taste it and add a little salt if needed.
- Garnish with freshly chopped coriander leaves and mix.
- The Chana Dal Methi Pithla is ready to be served. It should have a crumbly texture. If you prefer a slightly softer texture, you can sprinkle a little water and cover for a short time.
Chana Dal Methi Pithla
Today, I am going to tell you how to make Chana Dal Methi Pithla. It tastes absolutely fantastic. Do try it; you will never forget this pithla.
Ingredients
- 1 bowl of chana dal split chickpeas, soaked overnight
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ inch ginger chopped
- 2 green chillies cut into pieces
- 8-9 cloves of garlic
- 1 small bunch of fenugreek leaves methi, cleaned and chopped
- 1 handful of coriander leaves chopped (including tender stems)
- ½ tsp turmeric powder
- 1 tbsp white sesame seeds
- Salt to taste
- ½ tsp garam masala powder optional
- 1 tbsp oil preferably groundnut oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- A pinch of asafoetida hing powder
- Curry leaves
- 1 large onion roughly chopped
- 7 cloves of garlic crushed
- A little chilli powder both for colour and spice, adjust to taste
Instructions
- Soak the chana dal overnight or for at least 4-5 hours until well-soaked.
- Rinse the soaked dal thoroughly.
- Grind the soaked dal coarsely in a mixer without adding water.
- Add coriander seeds, cumin seeds, ginger, green chillies, and garlic cloves to the mixer while grinding the dal.
- Transfer the coarsely ground dal to a bowl.
- Add chopped methi leaves and coriander leaves to the ground dal.
- Add turmeric powder, white sesame seeds, and salt to taste.
- Mix everything well with your hands. You can also add garam masala powder at this stage if desired.
- Take a pot and fill it with about one tumbler of water. Heat the water until it's hot.
- Place a strainer (jali) that fits over the pot. The strainer should be fine-meshed or a vada strainer can also be used.
- Take the prepared dal mixture, form a lump, and spread it evenly on the strainer, patting it down slightly. Make sure it's not too thick so it cooks evenly.
- Cover the strainer with a tight-fitting lid.
- Steam on medium heat for 10-15 minutes.
- After steaming, remove the strainer from the pot and let it cool down with the lid still on.
- Once cooled, remove the lid and crumble the steamed dal mixture with your hands or a spoon.
- Heat oil in a kadhai.
- Once the oil is hot, add mustard seeds and let them splutter.
- Add cumin seeds, asafoetida powder and curry leaves.
- Add the chopped onion and saute until lightly golden brown.
- Add the crushed garlic cloves and saute for another 1-2 minutes on medium heat.
- Add chilli powder (according to your spice preference) and mix well.
- Add the crumbled steamed dal mixture to the kadhai.
- Mix everything well and cook on medium heat for 2-3 minutes, stirring continuously to break any remaining lumps.
- Taste it and add a little salt if needed.
- Garnish with freshly chopped coriander leaves and mix.
- The Chana Dal Methi Pithla is ready to be served. It should have a crumbly texture. If you prefer a slightly softer texture, you can sprinkle a little water and cover for a short time.
