Kuleeth Pithale

Basically a snack, Kuleeth Pithale can also be prepared like a gravy and eaten with chappatis or jowar bhakri (a Maharashtrian staple).

~Ingredients

1 katori of kuleeth flour (horse gram flour, available at food stores)
4 green chillies
¼ tsp roasted or powdered jeera (cumin seeds)
8 flakes garlic (pounded)
¼ tsp turmeric powder
Mustard seeds
Hing or asafoetida
1 tbsp grated coconut
Salt to taste
Chopped coriander leaves for garnishing

~Method

Roast the kuleeth and get it ground to flour at the flourmill. If you are doing it in small quantities, you can even grind it in your mixer.

Heat oil in a kadhai. Add the mustard seeds. After they splutter, add a pinch of hing powder and the turmeric powder. Keep the flame low.

Add garlic and green chillies.

Heat four katoris of water in another vessel. Add salt to taste. Sprinkle jeera powder.

When the water boils, add the kuleeth flour little by little. Keep stirring to prevent lump formation.

After the pithale becomes thick, garnish with coriander leaves and grated coconut.

Serve hot.

Tip: Increase or decrease the quantity of water to obtain pithale of the desired consistency.