Jhunka is a porridge made from chickpeas, also known as pithla. If served with bhakar or kharda, it can be found in Maharashtra at peasant fare eateries and mountain forts alike. It's considered healthy because of its high levels of fiber, protein, carbohydrates, and potassium; so don't worry about indulging!
Pithla is a spicy, savory dish that's texture resembles mashed potatoes. It can be made with either plain or besan flour and mixed with water to form the desired consistency before being sauteed in oil and cooked for a few minutes until it becomes golden brown on all sides. Pithla cooks very quickly so don't overcook! Add fried onions, mustard seeds, ginger-garlic paste to taste along with cumin seed powder (turmeric), salt as well as red chili powder/chili flakes if you want some heat; then finish off by adding coriander leaves just after turning over each side once more - about halfway through cooking time. Serve hot alongside Rotis or bhakri (the bread which is thicker than roti).
Add ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, and ¼ teaspoon garam masala powder to 1 cup of besan. Mix well.
Add water to the bowl and mix. Use a wire whisk to mix the batter. If there are still lumps, you can pass them through a soup strainer.
Heat oil in a pan, then add asafoetida, mustard seeds, and cumin seeds.
Add 1 teaspoon of garlic green chili paste and 8-10 curry leaves to the pan. Cook for a minute.
Add 1 tablespoon of chopped coriander and ½ onion. Cook for 2-3 minutes on low heat.
Add the besan mixture slowly to the pan while stirring with a spoon until it is mixed in with everything else.
Add the remaining 1 cup of water and salt to taste. Make sure there are no lumps in the batter.
Cover the pan and cook on low heat for 8-10 minutes. The consistency of pithla is like a thick paste.
Garnish with fresh coriander and serve hot.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you want your pithla to be thinner, then add more water.
The besan water mixture should be lump-free.
When making the pithla, keep stirring continuously.
If you want to make Dahi pithla, then add yogurt to the besan mixture.
You can also add greens like methi or palak to make it greener and increase the nutritional value of the dish.