Tuesday, April 5, 2011

Pitla - Dill and Chickpea flour curry

This is one of my husband's favourites.  This is a revised version of what my mother-in-law makes.
This makes about 5 servings and takes about 20 minutes to make.


Besan (Chick pea flour) - 1/4 cup
Olive Oil - 1 tea spoon
Mustard seeds - 1/2 tea spoon
Curry leaves - about 10
Jeera (Cumin seeds) - 1/2 tea spoon
Onion - 1/2 medium finely chopped
Turmeric powder - 1/2 tea spoon
Green Chilies - 4
Dill - 1/2 cup lightly packed chopped fine
Salt - 1/2 tea spoon (add per taste)
Water - 2-3 cups depending on the thickness desired


To a pan on medium heat, add oil. Let it heat. Then add mustard seeds and Cumin seeds.  Let them splutter.  Add curry leaves to this.  Then add onion.  Fry them till translucent.  This takes about 2-3 minutes.  Then add the Dill, Turmeric and Salt.  Stir fry it for about 4 minutes.  To a separate cup, add 2 cups of water and Besan.  Mix it well till there are no lumps.  Lower the heat on the pan and add the water-Besan mixture to this.  Let it cook covered for about 3 minutes.  Open the lid and check for thickness.  Add water if you like it thinner.  Take some aside for non spicy version.  Now, add the Green chilies.  Let it cook for one more minute.  Turn off the heat.  This tastes best with Chapati, Phulka or Bhakri. It makes about 5 servings.

1 comment:

  1. Delicious pitla,am yet to try this..flavourful curry of the sure..