How long does it take to make Maharashtrian pithla?

Just about 10 minutes of prep and 20 minutes of cooking, serving 4.

What do you eat pithla with?

It pairs classically with bhakri or rice; the soft besan gravy and a spoon of bilona ghee make it a comforting everyday meal.

How do I avoid lumps in pithla?

Whisk the besan smoothly into water before adding it to the tempering, and stir continuously as it simmers in the groundnut oil base.

Maharashtrian Pithla

Name: Maharashtrian Pithla
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Besan (gram flour); 2 tbsp Cold-Pressed Groundnut Oil; 1 tbsp Bilona Ghee; 1 medium Onion, finely chopped; 4 cloves Garlic, crushed; 1 tsp Mustard and cumin seeds; 0.5 tsp Turmeric powder; 1 tsp Salt

Maharashtrian pithla is a quick, rustic curry made by whisking besan into water and simmering it into a soft, golden gravy spiced with onion, garlic and a tempering of mustard and cumin seeds. It is tempered in nutty, heart-friendly Anveshan groundnut oil and finished with a spoon of aromatic Anveshan bilona ghee, which rounds out the earthy gram flour. Ready in minutes, it pairs beautifully with bhakri.

Time breakdown

Prep Time10 min

Cook Time20 min

Total Time30 min

Ingredients

Besan (gram flour)
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Onion, finely chopped
Garlic, crushed
Mustard and cumin seeds
Turmeric powder
Salt

How to Make Maharashtrian Pithla

1
Whisk the besan with 1 cup water into a smooth slurry.
2
Heat Anveshan groundnut oil and crackle mustard and cumin seeds.
3
Add garlic, green chillies and onion; saute until golden.

Tips for the Best Maharashtrian Pithla

✓Whisk besan into the water before pouring it in to keep the gravy lump-free.
✓Temper mustard and cumin seeds in Anveshan groundnut oil until they crackle for the best aroma.

Frequently Asked Questions

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