Pithla

Ingredients

• 1 cup besan (chickpea flour)
• 2 1/2 cups water, divided
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• A pinch of asafoetida
• 1 onion, finely chopped
• 2 green chilies, slit
• 8 to 10 curry leaves
• 1/2 tsp ground turmeric
• 2 cloves garlic, minced
• 2 tbsp chopped cilantro
• Salt, to taste

Before you cook

• Whisk the besan with 1 cup of water until completely smooth and free of lumps.
• Finely chop the onion and slit the green chilies.

Steps

1. Heat the oil in a pot over medium heat.
2. Add the mustard seeds and cumin seeds and let them sputter for 30 seconds.
3. Add the asafoetida and curry leaves and stir for 10 seconds.
4. Add the onion, green chilies and garlic.
5. Cook for 4 minutes until the onion softens.
6. Stir in the turmeric.
7. Pour in the remaining 1 1/2 cups of water and bring to a simmer.
8. Slowly pour in the besan mixture while whisking constantly to prevent lumps.
9. Simmer for 8 minutes, stirring frequently, until the mixture thickens into a smooth, pourable curry.
10. Season with salt to taste.
11. Stir in the chopped cilantro.
12. Serve hot with bhakri or rice.