Lasun Tadka Pithala

Lasun Tadka Pithala

This recipe brings a traditional Maharashtrian comfort dish straight to your kitchen with an aromatic twist. The video demonstrates how to make traditional pitla enriched with a sizzled red chili and garlic tempering poured right on top. Simple everyday ingredients like besan, onions, tomatoes, and basic spices come together seamlessly to create a warm, hearty meal that elevates humble home cooking.

​Golden summer afternoons at my grandmother’s house always carried the mouthwatering aroma of simmering besan and spices. She prepared basic red chili pitla without fancy herbs, yet every spoonful felt like a warm hug. Siblings gathered around the iron pan, playfully fighting over the crisp, caramelised bottom layer that offered the most intense flavor of the meal.
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Some Interesting facts about Lasun Tadka Pithala:-

​Gram flour contains high protein and zero gluten, making this dish exceptionally healthy for daily digestive wellness. Maharashtrian households historically developed pitla as a quick emergency meal when fresh green vegetables were unavailable in rural markets. Adding garlic tempering at the very end releases allicin, a compound that boosts immunity and enhances the rich flavor profile of cooked besan.

Lasun Tadka Pithala

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 3 tbsp Oil
• ​1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tbsp Garlic
• ​1/4 tsp Asafoetida
• ​7~8 Curry leaves
• 1 cup Onion
• 1 Tomato
• ​1 cup Gram flour
• 1.5 cup Water
• ​1 tbsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Salt
• 2 tbsp Coriander leaves
• 2 cup Water
• 1 tbsp Oil
• ​1 tbsp Garlic
• 1 tsp Red chili powder
• 1 tbsp Coriander leaves

Instructions

Step 1. Heat oil in a pan.
Step 2. Add mustard seeds and let them crackle.
Step 3. Add cumin seeds, crushed garlic, asafoetida, and curry leaves.
Step 4. Sauté until garlic turns golden brown.
Step 5. Add chopped onion and sauté until soft and light brown.
Step 6. Add chopped tomato and cook slightly.
Step 7. Mix gram flour with water in a bowl to make a smooth batter without lumps.
Step 8. Add red chili powder, turmeric powder, salt, and chopped coriander leaves to the pan.
Step 9. Pour hot water into the pan and bring it to a rolling boil.
Step 10. Turn down heat to low and gradually pour prepared gram flour batter while stirring continuously.
Step 11. Stir until mixture thickens slightly.
Step 12. Cover with a lid and cook for eight to ten minutes, stirring occasionally to avoid lumps.
Step 13. Turn off heat when pithla is fully cooked.
Step 14. Heat oil in a small tempering pan.
Step 15. Add crushed garlic and fry until golden.
Step 16. Turn off heat, then add red chili powder and coriander leaves.
Step 17. Pour hot garlic tempering over cooked pithla.
Step 18. Serve hot.

Notes

• You can add a generous drizzle of the sizzled garlic oil.
• Serve immediately alongside steaming Indrayani rice, hot jowar bhakri, fried papad, and a fiery raw onion salad.

Recipe Video

Servings

Garnish this hot pitla with freshly chopped coriander.