Pithle or Pitla is a traditional Maharashtrian (one of the states in India) curry made with chickpea flour/besan (gram flour). In short, it is a besan curry. It can be made with many variations like using only garlic, only onions, fenugreek leaves, tomatoes, and the list goes on. Here I am giving the recipe of pithle with Kale leaves.
Kale (केल) is a popular vegetable and a member of the cabbage family. It is also a superfood with lots of health benefits. I always use it in my cooking to create new recipes. It is a good source of calcium, iron, Vitamins A, C, K, and omega 3 fatty acids.
Ingredients:
- 1 cup chickpea flour/besan
- 3 cups water
- 1-1.5 cups chopped kale
- 1 tbs chopped garlic
- ½ medium-sized onion- chopped
- 7-8 curry leaves
- Salt
- 1 tsp red chili powder (can use crushed green chili instead)
- ½ tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp dry mango powder (amchur)
- 1 tbs Avocado oil (or any oil)
- Optional – chopped cilantro for garnishing
Method:
- Take besan and water and make a moderately thin paste. Crush all the lumps if forms. Keep it aside.
- Take a pot, add oil to it, and heat.
- Add mustard seeds and cumin seeds and let them crackle.
- Add half of the garlic, ginger paste, and onion, and saute.
- Add turmeric powder, red chili powder, salt and mix well.
- Once onion changes color to golden, add Kale and mix it well.
- Add salt, mix and cover the lid. Cook until kale leaves soften. It might take 2-3 minutes.
- Open the lid and add the besan paste to it and mix well.
- Cook it with covered and stir intermittently. Pithle can be made very thick, moderately thick, or very thin as per your taste. If you feel, you can add more water at this time.
- Cook it until oil separates and turn the stove off.
Tempering:
- It is optional, but it gives a nice flavor to the dish.
- Take 1 tsp oil and heat it.
- Add mustard seeds and cumin seeds and let them crackle.
- Add ¼ tsp hing (asafetida powder).
- Add remaining garlic and curry leaves.
- Turn off the stove once curry leaves and garlic pieces change their color.
- Add this tempering to the dish. Garnish pithle with chopped cilantro if you want.
- Serve it with Indian flatbread.
Variation: You can make the pithle without Kale and with little change in the ingredients. Make coarse paste of green chilies, garlic, ginger, cilantro and curry leaves. You can use onions or skip it. After making the tempering, add onions and this paste, roast it and then continue rest of the process as mentioned in Kale pithle.
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