Pithla is a traditional Maharashtrian dish prepared with chickpea flour / besan. It pairs up well with steamed rice or Bhakri, with quatered onions and green chilies. Every Maharashtrian household have their own recipe, some add curry leaves, others add spring onions etc. It resembles Kadhi, but its made without yogurt.
1 1/2 cup Besan / Chickpea Flour
½ red onion chopped
1 tsp cumin seeds
2-3 garlic pods sliced
3 green chilies chopped
¼ tsp turmeric powder
½ tsp Kolhapuri masala / Red chili Powder
1 tbsp Ghee/ Clarified butter
3 tbsp oil
Handful of chopped Coriander
1 1/2 cup water (use more if needed)
Chop onion and coriander. Slice garlic and keep aside.
Heat oil in a pot. When oil is hot add cumin seeds. When cumin seeds start to crackle add onions and saute for 2-3 minutes.
Add in garlic and green chilies. Saute for 2-3 minutes. Add turmeric powder and Kolhapuri Masala / red chili powder and mix.
Add water and bring it to boil. Add salt and mix in the chickpea flour / besan and whisk well. (if you dont like lumps, mix the besan in a bowl with some water and then put it in the pot)
Place a lid and let it cook. Add more water if needed. Add chopped coriander and mix.
Add a dallop of ghee / clarified butter. Serve it with Bhakri or steamed rice, quatered onions and green chili