Maharashtrian Pithle Recipe: Spicy Methi Matar Besan Curry
Discover the authentic taste of Maharashtrian Pithle Recipe! This zesty, easy-to-make besan curry with fresh methi and green peas is the ultimate comfort food. Perfect with Bhakri!
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.