Method

1. Heat a pan over medium flame and add oil.
2. Once hot, add mustard seeds. When they begin to crackle, add cumin seeds and hing.
3. Add green chilies and sauté for a few seconds.
4. Add chopped onions and cook until they turn translucent.
5. Stir in the turmeric powder.
6. Pour in 4 cups of water and bring to a boil.
7. Gradually add chickpea flour (besan), stirring continuously to prevent lumps.
8. Mix well. The mixture will look thin at first but will thicken as it cooks.
9. Cover with a lid and cook for 3–4 more minutes on low flame, stirring occasionally.
10. Turn off the heat when the mixture reaches your desired consistency.

Recipe Notes:

• Stir constantly while adding besan to avoid lumps—use a whisk if needed.

• Adjust the water for desired consistency—thinner for serving with rice, thicker for bhakri or roti.

• Want extra flavor? Add garlic or curry leaves during tempering (skip if fasting).

• Pithla tastes best hot and fresh but can be reheated with a splash of water.