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Pithalay Recipe

Savory Chickpea Flour Custard

In a small bowl combine into a wet paste:
1 cup chickpea flour
3/4-1 cup water
In a saucepan, heat:
2 Tablespoons vegetable oil
pinch hing
1 teaspoon cumin/mustard/sesame seed mixture
When seeds pop, add:
1/3 cup onion, chopped
1 Tablespoon chopped fresh hot pepper
3-4 Indian bay leaves
1 clove garlic, minced (opt.)
When the onion becomes transparent, add:
1 1/2 teaspoon cumin/coriander powder
1/2 teaspoon turmeric
pinch hot red pepper powder, or to taste
Now add:
3 cups water
2 Tablespoons fresh coriander leaves (cilantro), chopped
1 teaspoon salt
Bring this mixture to a brisk boil. Stir in the chickpea flour paste, stirring quickly and completely. Turn the heat as low as possible, cover, and heat for 2-3 minutes. The mixture will thicken to a soft pudding consistency.
This is best served in individual bowls with Corn Chapati and rice and is one of Sunetra's favorite dishes.
Category Other Grain Dishes
Servings Makes 3 1/2 cups Serving Size 3 TBS
Calories 32 Protein g
Fat 1.6 g Carbohydrates3 g

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