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.

More Indian Vegetarian Other Grain Dishes

• Coriander Wada Recipe - Steamed And Sautéed Chickpea Flour Rounds
• Pakora (Bhaji) Recipe - Spicy, Deep-fried Chickpea Flour Dumplings
• Pithalay Recipe - Savory Chickpea Flour Custard
• Silk Wada Recipe - Silken Chickpea Flour And Yogurt Noodles
• Uppama Recipe - Seasoned Cream Of Wheat Porridge
• Wada Recipe - Fried Whole Wheat And Chickpea Flour Rounds