Authentic Masoor Sukha Pithla Recipe | Easy Dry Pithle
Learn how to make authentic Maharashtrian Sprouted Masoor Sukha Pithla. This easy dry pithle recipe is healthy, delicious, and perfect for quick meals!
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!