Pithla

Method

Heat the oil in a heavy-bottomed pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida, allowing them to crackle for a few seconds. Add the chopped onion, green chilli and ginger, and fry until the onion is soft and translucent. Gradually whisk the gram flour with the water in a separate bowl to form a smooth paste without lumps. Slowly pour this mixture into the pan whilst stirring continuously to prevent clumping. Add the turmeric powder, salt and coriander leaves, then cook on a medium heat for 8-10 minutes, stirring frequently, until the mixture thickens and the raw flour taste disappears. The pithla should reach a thick, porridge-like consistency. Serve hot with warm bhakri or rotli, allowing each person to break the bread into the pithla and eat it together.