If you are looking for a quick, soulful, and spicy Indian dinner, this Maharashtrian Pithle Recipe is exactly what you need. Pithle (or Pithla) is a staple comfort food in Maharashtra, often enjoyed with Jowar or Bajra Bhakri. While the traditional version is a simple spiced gram flour porridge, this special “Zhanzhanit” (zesty) version takes it up a notch by adding fresh fenugreek leaves (Methi) and sweet green peas (Matar).
This easy besan curry is perfect for those days when you want something delicious but are short on vegetables. The combination of earthy besan, crunchy peanuts, and fresh greens creates a texture and flavour profile that will make you forget your regular curries. Let’s dive into this authentic Pithle recipe that brings the rustic flavours of a Maharashtrian village straight to your kitchen!
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Ingredients:
- Gram Flour (Besan): ½ cup
- Fresh Green Peas (Matar): ½ cup (fresh preferred)
- Fresh Fenugreek Leaves (Methi): 1 cup, washed and chopped
- Coriander Leaves (Kothimbir): ½ cup, chopped
- Roasted Peanuts: ½ cup, coarsely crushed (keep skins on for texture)
- Onion: 1 medium, chopped
- Green Chilli & Garlic Paste: Crushed mix of 7-8 garlic cloves and green chillies (adjust to taste)
- Spices:
- Mustard Seeds (Mohri)
- Cumin Seeds (Jeera)
- Asafoetida (Hing): A pinch
- Turmeric Powder: ½ tsp
- Curry Leaves: 1 sprig
- Oil: 1-2 tbsp
- Water: As needed for consistency
- Salt: To taste
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Step-by-Step Instructions:
- Prepare the Besan Slurry: In a bowl, take ½ cup of gram flour (besan). Gradually add water and mix well to remove all lumps. Keep this smooth batter aside. This step prevents lumps in your Maharashtrian Pithle Recipe.
- Temper the Oil: Heat oil in a heavy-bottomed pan or iron tawa (skillet). Once hot, add mustard seeds and let them splutter. Add cumin seeds, a pinch of hing, and curry leaves.
- Sauté Aromatics: Add the crushed green chilli and garlic paste. Sauté for a minute until the raw smell disappears. This base gives the besan curry its signature spicy kick.
- Cook Onions & Peas: Add the chopped onion and sauté until translucent (do not brown completely). Add the turmeric powder and fresh green peas. Fry for a few minutes until the peas get slight blister spots.
- Add Greens: Toss in the chopped fenugreek (methi) leaves and coriander leaves. Sauté well until the leaves wilt.
- Add Crunch: Stir in the coarsely crushed roasted peanuts. Mix well.
- Create the Base: Pour in plain water (enough to boil the peas and cook the besan). Add salt to taste. Bring this mixture to a rolling boil for 5 minutes to ensure the peas are cooked tender.
- Combine & Simmer: Lower the flame. Slowly pour the prepared besan slurry into the boiling water while stirring continuously to prevent lumps.
- Final Steam: Cover the pan with a lid. Let it cook on a very low flame for 5–7 minutes. Do not open the lid frequently; the steam helps cook the besan perfectly.
- Serve: Turn off the heat. Your spicy, hot Pithle is ready! It thickens slightly as it cools.
Cooking Tips for Better Results
- Use an Iron Tawa: For the most authentic smoky flavour, cook this Pithle recipe in an iron skillet or kadhai.
- Lump-Free Texture: Always mix the besan with cold water separately before adding it to the boiling pan. This guarantees a smooth curry.
- Don’t Skimp on Oil: A little extra oil helps the besan cook thoroughly and gives the dish a glossy, appetizing finish.
- Roast the Peanuts: Ensure the peanuts are roasted before crushing. They add a crucial crunch that contrasts with the soft besan.
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Variations:
- Vegan Version: This recipe is naturally vegan! Just ensure you check your Asafoetida (Hing) ingredients, as some brands use wheat fillers.
- Kids-Friendly Version: Reduce the number of green chillies. You can also skip the methi if kids find it bitter, though the onions balance the flavour well.
- Gluten-Free Version: Skip the Asafoetida (Hing) or use a pure gluten-free hing powder. Besan itself is naturally gluten-free.
- Dry Version (Zunka): Add less water to make a dry, scramble-like texture known as “Zunka,” which is great for tiffin boxes.
Serving Suggestions:
- Bhakri: This dish is best paired with hot Jowar (Sorghum) or Bajra (Pearl Millet) Bhakri.
- Thecha: Serve with a side of spicy green chilli Thecha and raw onion slices.
- Rice: It tastes amazing mixed with plain steamed rice (Varan Bhaat style).
- Bread: In a pinch, it goes surprisingly well with fresh bread or chapati.
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FAQs:
Q1: Can I use frozen peas for this Maharashtrian Pithle Recipe?
Ans: Yes, you can use frozen peas. Since they are pre-cooked, you don’t need to boil them as long as fresh peas. Just add them before the water boils.
Q2: Why does my besan curry taste raw?
Ans: Besan needs steam to cook properly. Ensure you cover the pan and cook it on a low flame for at least 5-7 minutes after mixing.
Q3: Can I skip the Methi (Fenugreek) leaves?
Ans: Absolutely. You can make plain Pithle by skipping the methi and peas. However, adding them makes the dish healthier and tastier.
Q4: How do I fix the consistency if it gets too thick?
Ans: Pithle thickens quickly as it cools. If it’s too thick, stir in a little hot water and simmer for another minute to reach your desired consistency.
Maharashtrian Pithle Recipe: Spicy Methi Matar Besan Curry
Ingredients
- Gram Flour Besan: ½ cup
- Fresh Green Peas Matar: ½ cup (fresh preferred)
- Fresh Fenugreek Leaves Methi: 1 cup, washed and chopped
- Coriander Leaves Kothimbir: ½ cup, chopped
- Roasted Peanuts: ½ cup coarsely crushed (keep skins on for texture)
- Onion: 1 medium chopped
- Green Chilli & Garlic Paste: Crushed mix of 7-8 garlic cloves and green chillies adjust to taste
- Spices:
- Mustard Seeds Mohri
- Cumin Seeds Jeera
- Asafoetida Hing: A pinch
- Turmeric Powder: ½ tsp
- Curry Leaves: 1 sprig
- Oil: 1-2 tbsp
- Water: As needed for consistency
- Salt: To taste
Instructions
- Prepare the Besan Slurry: In a bowl, take ½ cup of gram flour (besan). Gradually add water and mix well to remove all lumps. Keep this smooth batter aside. This step prevents lumps in your Maharashtrian Pithle Recipe.
- Temper the Oil: Heat oil in a heavy-bottomed pan or iron tawa (skillet). Once hot, add mustard seeds and let them splutter. Add cumin seeds, a pinch of hing, and curry leaves.
- Sauté Aromatics: Add the crushed green chilli and garlic paste. Sauté for a minute until the raw smell disappears. This base gives the besan curry its signature spicy kick.
- Cook Onions & Peas: Add the chopped onion and sauté until translucent (do not brown completely). Add the turmeric powder and fresh green peas. Fry for a few minutes until the peas get slight blister spots.
- Add Greens: Toss in the chopped fenugreek (methi) leaves and coriander leaves. Sauté well until the leaves wilt.
- Add Crunch: Stir in the coarsely crushed roasted peanuts. Mix well.
- Create the Base: Pour in plain water (enough to boil the peas and cook the besan). Add salt to taste. Bring this mixture to a rolling boil for 5 minutes to ensure the peas are cooked tender.
- Combine & Simmer: Lower the flame. Slowly pour the prepared besan slurry into the boiling water while stirring continuously to prevent lumps.
- Final Steam: Cover the pan with a lid. Let it cook on a very low flame for 5–7 minutes. Do not open the lid frequently; the steam helps cook the besan perfectly.
- Serve: Turn off the heat. Your spicy, hot Pithle is ready! It thickens slightly as it cools.
