Pithla

• Asafoetida (hing)

  1 g

• Besan

  100 g

• Coriander leaves

  chopped

  10 g

• Cumin seeds

  3 g

• Curry leaves

  10 pc

• Green chilli

  slit

  12 g

• Mustard seeds

  3 g

• Oil

  25 ml

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Whisk gram flour into 400ml water with turmeric and salt until lump-free.
2. 2Heat oil and crackle mustard and cumin seeds with a pinch of asafoetida.
3. 3Add slit green chillies and curry leaves; let them sizzle.
4. 4Pour in the gram flour slurry, stirring continuously.
5. 5Cook on medium heat, stirring, so it thickens without lumps.
6. 6Simmer 6 to 8 minutes until glossy and pulling from the sides.
7. 7Adjust salt and add a splash of water if too thick.
8. 8Garnish with coriander and serve hot with bhakri or rice.