Are you looking for a unique, healthy, and comforting Maharashtrian dish? This Sprouted Masoor Sukha Pithla Recipe is exactly what you need! Often, we get bored of regular curries and dals, especially during summers when we crave something light yet flavorful. This authentic dry pithle recipe, made using wholesome sprouted brown lentils (akkha masoor) and soaked split chickpeas (chana dal), is incredibly nutritious and packed with protein.
Unlike the traditional smooth and flowy besan pithla, this sukha pithla recipe has a wonderful coarse texture and a rustic, smoky flavour thanks to the roasted garlic and green chillies. It is naturally gluten-free and simple to cook in a heavy pan or iron skillet. Whether you are a beginner or a seasoned cook, this easy pithla recipe is bound to win hearts at your dining table. Let’s dive into how to make this delightful Maharashtrian recipe!
Also Read: Quick And Spicy Indian Potato Side Dish Recipe
Ingredients List
- 1 cup Whole Brown Lentils (Akkha Masoor), soaked and sprouted
- ½ cup Split Chickpeas (Chana Dal), soaked for 4-5 hours
- 4-5 Green Chillies, roasted (adjust to your spice preference)
- 1 whole Garlic bulb, roasted and peeled
- 1 tsp Cumin Seeds (Jeera), lightly roasted
- 2-3 tbsp Cooking Oil
- ½ tsp Mustard Seeds (Rai)
- ½ tsp Cumin Seeds (Jeera) for tempering
- A pinch of Asafoetida (Hing)
- 8-10 Curry Leaves (Kadi Patta)
- 1 medium Onion, roughly chopped
- ½ tsp Turmeric Powder (Haldi)
- Salt to taste
- A handful of Fresh Coriander Leaves (keep the tender stems), chopped
- Lemon wedges (for serving)
Step-by-step Instructions
- Prep the Lentils: Soak the whole masoor for about 8 hours, then tie them in a clean cloth to sprout. Soak the chana dal separately for 4 to 5 hours until nicely softened.
- Grind the Mixture: In a mixer jar, add the sprouted masoor, soaked chana dal, roasted green chillies, roasted garlic, and roasted cumin seeds.
- Pulse Coarsely: Pulse the mixer (turn it on and off repeatedly) to grind the mixture coarsely. Do not make a fine paste; a coarse, crumbly texture is key to the perfect Masoor Sukha Pithla Recipe.
- Temper the Spices: Heat oil in an iron skillet or heavy-bottom pan. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
- Sauté the Onion: Add the chopped onion and sauté until it turns golden and slightly soft.
- Add Turmeric: Lower the flame and stir in the turmeric powder. Mix everything well.
- Cook the Lentil Mix: Add the coarsely ground lentil mixture to the pan. Gently mix everything together on a low flame.
- Season: Add salt to taste and stir well to ensure the flavours spread evenly.
- Garnish: Toss in the fresh coriander leaves (including the tender stems for extra flavour) and mix again.
- Steam and Serve: Cover the pan with a tight lid and let it cook on low heat for 2-3 minutes to let the steam build up. Your delicious Dry Pithle is ready!
Also Read: Refreshing Sattu Sarbat Recipe | Roasted Chickpea Drink
Cooking Tips
- Do Not Over-Grind: The absolute secret to the perfect texture is pulsing the mixer gently. If it turns into a smooth paste, the pithla will become sticky and mushy.
- Use an Iron Skillet: Cooking this in a traditional iron tawa (skillet) prevents burning from the bottom, enhances the rustic flavour, and gives it a nice earthy aroma.
- Roast the Aromatics: Always dry roast the garlic, green chillies, and cumin seeds before grinding. It removes the raw smell and adds a wonderful smoky taste to the dish.
- Quick Hack: If you forgot to sprout the masoor, simply soaking them for 1 to 1.5 hours in warm water will also work nicely in a pinch!
Variations
- Vegan Version: This recipe is naturally 100% vegan! Just ensure the asafoetida (hing) you use is purely plant-based and doesn’t contain hidden dairy derivatives.
- Spicy Version: If you love fiery food, use spicy dark green chillies instead of the mild ones, or add a dash of red chilli powder during the onion sautéing stage.
- Kids-friendly Version: Skip the green chillies entirely or use a very mild variety. You can add a tiny pinch of jaggery at the end to balance the flavours for little ones.
Serving Suggestions
- With Flatbreads: This coarse dry pithla tastes heavenly with traditional Maharashtrian Jowar Bhakri or Bajri Bhakri. It also pairs wonderfully with hot soft chapatis or phulkas.
- With Rice: Serve it as a side dish alongside hot steamed rice and simple yellow dal (varan bhat).
- Pro Tip: Always squeeze some fresh lemon juice on top right before eating, and serve with some sliced raw onions on the side for the best experience!
Also Read: Refreshing Saunf Sarbat Recipe: 3 Easy Summer Drinks
FAQs
Q: Can I make this sukha pithla recipe without sprouting the masoor?
A: Yes! While sprouting adds a lot of nutrition, you can simply soak the whole masoor for about an hour or two and use them directly to make this Masoor Sukha Pithla Recipe.
Q: Why did my pithla become a sticky lump?
A: This happens if the lentils are ground into a fine paste. Always use the “pulse” function (on/off) on your mixer to keep the mixture coarse and separate.
Q: How long can I store this dry pithle?
A: You can store it in an airtight container in the refrigerator for up to 2 days. Reheat it slightly on a pan with a splash of water before serving.
Q: Is this pithla recipe gluten-free?
A: Yes, all the main ingredients are naturally gluten-free. Just make sure your asafoetida (hing) is a gluten-free brand, as some commercial brands mix it with wheat flour.
Authentic Masoor Sukha Pithla Recipe | Easy Dry Pithle
Ingredients
- 1 cup Whole Brown Lentils Akkha Masoor, soaked and sprouted
- ½ cup Split Chickpeas Chana Dal, soaked for 4-5 hours
- 4-5 Green Chillies roasted (adjust to your spice preference)
- 1 whole Garlic bulb roasted and peeled
- 1 tsp Cumin Seeds Jeera, lightly roasted
- 2-3 tbsp Cooking Oil
- ½ tsp Mustard Seeds Rai
- ½ tsp Cumin Seeds Jeera for tempering
- A pinch of Asafoetida Hing
- 8-10 Curry Leaves Kadi Patta
- 1 medium Onion roughly chopped
- ½ tsp Turmeric Powder Haldi
- Salt to taste
- A handful of Fresh Coriander Leaves keep the tender stems, chopped
- Lemon wedges for serving
Instructions
- Prep the Lentils: Soak the whole masoor for about 8 hours, then tie them in a clean cloth to sprout. Soak the chana dal separately for 4 to 5 hours until nicely softened.
- Grind the Mixture: In a mixer jar, add the sprouted masoor, soaked chana dal, roasted green chillies, roasted garlic, and roasted cumin seeds.
- Pulse Coarsely: Pulse the mixer (turn it on and off repeatedly) to grind the mixture coarsely. Do not make a fine paste; a coarse, crumbly texture is key to the perfect Masoor Sukha Pithla Recipe.
- Temper the Spices: Heat oil in an iron skillet or heavy-bottom pan. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
- Sauté the Onion: Add the chopped onion and sauté until it turns golden and slightly soft.
- Add Turmeric: Lower the flame and stir in the turmeric powder. Mix everything well.
- Cook the Lentil Mix: Add the coarsely ground lentil mixture to the pan. Gently mix everything together on a low flame.
- Season: Add salt to taste and stir well to ensure the flavours spread evenly.
- Garnish: Toss in the fresh coriander leaves (including the tender stems for extra flavour) and mix again.
- Steam and Serve: Cover the pan with a tight lid and let it cook on low heat for 2-3 minutes to let the steam build up. Your delicious Dry Pithle is ready!
