Kulith Pithla
A rustic and hearty Maharashtrian curry made from horse gram flour. This nutritious, protein-packed dish has a unique earthy flavor and pairs perfectly with bhakri or steamed rice.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Slurry: In a medium bowl, combine the horse gram flour and 3 cups of water. Use a whisk to mix thoroughly, ensuring there are absolutely no lumps. The slurry should be smooth. Set aside.
- 2
Step 2
- a.Prepare the Tempering (Tadka): Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Then, add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
- 3
Step 3
- a.Sauté Aromatics: Add the finely chopped onion, crushed garlic, and slit green chilies to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
- 4
Add Spices: Stir in the turmeric powder and red chili powder
- a.Cook for about 30 seconds, stirring constantly to prevent the spices from burning and to release their aroma.
- 5
Cook the Pithla: Reduce the heat to low
- a.Give the horse gram flour slurry a quick stir, then slowly pour it into the pan while stirring continuously with your other hand. This is crucial to prevent lumps. Add the salt and kokum petals (if using).
- 6
Step 6
- a.Simmer and Thicken: Increase the heat to medium and bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low, cover, and let it simmer for 8-10 minutes. Stir occasionally to prevent it from sticking to the bottom. The pithla will thicken to a porridge-like consistency.
- 7
Garnish and Serve: Turn off the heat
- a.Garnish with freshly chopped coriander leaves. Serve hot with jowar bhakri, bajra roti, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To avoid lumps, use a whisk to make the slurry and ensure it's completely smooth before adding it to the pan.
- 2The most critical step is to pour the slurry slowly while stirring the contents of the pan continuously.
- 3The pithla will continue to thicken as it cools. If it becomes too thick, you can stir in a little hot water to reach your desired consistency.
- 4For a deeper, nuttier flavor, lightly dry roast the horse gram flour on low heat for 2-3 minutes until fragrant before making the slurry.
- 5If you don't have kokum, you can use 1 tsp of tamarind paste or a squeeze of lemon juice at the end for a similar tangy flavor.
Adapt it for your goals.
Creamier Version
Replace 1 cup of water with 1 cup of buttermilk (tak) when making the slurry. This adds a pleasant tangy and creamy flavor to the pithla.
With VegetablesWith Vegetables
Add finely chopped spinach or drumstick pieces along with the onions to make the dish more nutritious.
Authentic FlavorAuthentic Flavor
Add 1 teaspoon of Goda Masala along with the red chili powder for a more traditional Maharashtrian taste.
Why this is on our healthy list.
Rich in Plant-Based Protein
Horse gram is one of the richest vegetarian sources of protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content aids in digestion, prevents constipation, and helps maintain a healthy gut. It also promotes a feeling of fullness, which can aid in weight management.
Good Source of Iron
Horse gram is a good source of iron, which is crucial for forming hemoglobin and preventing anemia, leading to better energy levels and overall vitality.
Helps Regulate Blood Sugar
With a low glycemic index, horse gram helps in the slow release of sugar into the bloodstream, making it a beneficial food for managing blood sugar levels.
Frequently asked questions
Kulith Pithla is a traditional Maharashtrian curry made from horse gram flour (kulith peeth). It's a simple, rustic, and nutritious dish known for its earthy flavor and thick, porridge-like consistency.