Prep Time: 20 minutes

Cook Time: 12 minutes

Servings: 2 Servings

There is a Maharashtrian preparation that uses chickpeas flour as a base to make side dishes. Its called Bombay chutney or Zunka in its drier version. It can be made using chopped onions and garlic, or capsicum. Here is a besan pitla made with chopped saag.

Ingredients

• Besan: ½ cup
• Water: 1 cup
• Turmeric powder: ½ tsp
• Coriander powder: ¼ tsp
• Cumin powder: ¼ tsp
• Amaranth greens: 1 cup (chopped and tightly packed)
• Garlic: 5 cloves (finely chopped)
• Spring onions: ¼ cup (chopped greens and white)
• Green chilli: 1 no (finely chopped)
• Cumin seeds: ½ tsp
• Chilli flakes: optional
• Rock salt: to taste

Method

• Whisk besan, coriander powder, cumin powder and turmeric powder with water, making sure there are no lumps. Keep aside.
• Heat a pan, dry roast cumin seeds. Add to it finely chopped garlic, spring onions, and green chilies and sauté for 3 minutes. Add chopped greens and sauté for 2 minutes.
• To this pour, the mixed besan and stir continuously.
• Add salt as you are mixing the besan together.
• Cook until the whole mixture comes together and is no longer sticky. It would take around 5 minutes.
• Serve hot with rotis.
• Sprinkle with chilli flakes if preferred.

Eating guide:

• Food group: legumes and greens.
• Greens are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.
• Legumes are whole foods rich in fiber and protein. It can be easily combined with other food groups (except fruits)

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