Pitla is a popular accompaniment that Maharashtrians farmers never tire of having! Once you try it, you will want to have it too, as often as possible.

Take a big mixing bowl add the Besan.
add the water

If you have 1 cup besan you will be adding 3 cups of water.

Now mix it well make sure that there are no lumps.

And then keep it aside.

Now in a vessel add the oil and once it’s hot add the mustard seeds.

Once they start sizzling add the cumin seeds followed by hing,

Some curry leaves and the green chillies.

Now add the Garlic paste and the diced onions.

Stir it well add the salt red chilli and the turmeric and mix well.

Now cook the onions for 2-3 minutes or until the onions are fully cooked.

Once the onions are fully cooked add the watery Besan,

Now add some fresh dhaniya leaves And give it a good mix.

Now lower the flame and cover it up and cook for the next 6-7 minutes.

Remember to stir in intervals.

Once the Pithla starts to thicken and once the raw besan taste goes away that means the Pitla is ready to serve.

Serve hot with Jwarichi Bhakri and Some spicy hot thecha.