Back to 4 servings 3 tablespoon oil 0.5 teaspoon mustard seeds 0.5 teaspoon cumin seeds 0.25 teaspoon asafoetida (hing), optional; omit for gluten-free 2 teaspoon garlic, finely chopped 1 teaspoon ginger, finely chopped, optional 1 green chili, finely chopped, adjust to taste 1 medium onion, finely chopped 0.5 teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder, or mild red chili powder 1 teaspoon salt, or to taste 1 cup besan (chickpea flour) 1 cup water, warm, added in batches 2 tablespoon cilantro, finely chopped, for garnish
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1 Step 1: Heat the oil in a kadai or nonstick pan over medium heat. Add the mustard seeds, cumin seeds and asafoetida and let them splutter, about 30 seconds.2 Step 2: Add the garlic, ginger and green chili and saute for about 30 seconds until fragrant.3 Step 3: Add the onion and saute until it softens and turns lightly golden, about 3 to 4 minutes.4 Step 4: Stir in the turmeric, chili powder and salt, and saute briefly without letting the spices burn.5 Step 5: Reduce the heat to low and add the besan. Stir and saute for 4 to 5 minutes, mashing with the back of a spoon, until it turns golden and smells toasty.6 Step 6: Add the water a little at a time, about a quarter cup per addition, stirring well after each to keep the mixture smooth and lump-free.7 Step 7: Cover and cook on low heat for about 8 to 10 minutes, stirring occasionally, until the besan is fully cooked and the mixture is slightly dry and crumbly.8 Step 8: Turn off the heat, stir in the cilantro and serve hot.getsaucepan.com/r/780f247b-a76a-5df2-ba61-8ee63c5018bb
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