Enjoy this flavour-packed vegan Indian dish, it's surprisingly easy and quick to make. Serve with rice, yogurt, chapatis and pickles
Ingredients
- 2 tsp neutral cooking oil, such as sunflower or rapeseed
- 1 tsp black or brown mustard seeds
- 1 tsp cumin seeds
- 1 green chilli, split lengthways
- ½ tsp asafoetida powder, or 3 garlic cloves, finely sliced
- 1 tsp ground turmeric
- 120-150g gram flour
- 30g coriander, chopped
- cooked rice, yogurt, chapatis and pickles, to serve
Method
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Heat the oil in a deep frying pan over a medium heat, then tip in the mustard seeds, let them pop, then add the cumin seeds. Reduce the heat to medium-low and add the chilli. Let it sizzle in the oil to impart its heat and flavour, about 2 mins. You may need to tilt the pan occasionally so that the chilli is submerged in oil.
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Stir in the asafoetida or garlic, then the turmeric. Remove from the heat and immediately pour in 700ml water, taking care not to splash yourself with hot oil. Add a pinch of salt, return the pan to a medium heat and bring the water to a boil.
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With one hand, sprinkle a handful of the gram flour on the surface while slowly stirring it with a large spoon or ladle using the other hand. Repeat this process – you will notice the mixture thicken and form small lumps. Continue until it is the consistency of a thick dhal or porridge, with small lumps. (You may not need all the flour.) Break up any larger lumps, adding a little more water to dilute, if needed.
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Once the pithla has reached your preferred consistency, add the coriander and simmer for 2-3 mins to infuse the flavours. Serve with rice, yogurt, chapatis and pickles, if you like.