Prep time: 15 min
Cook time: 30 min
Chickpea Flour (Besan) – 6 Tbsp
Oil – 2 Tbsp, divided
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Curry Leaves – few
Asafoetida – 1/4 tsp (divided)
Onions – 1 medium, finely chopped
Garlic – 6 cloves, finely chopped
Green Chilies – to taste, finely chopped
Roasted Cumin/Coriander Powder – 2 tsp
Red Chili Powder – 1 tsp or to taste
Turmeric Powder – 1/4 tsp
Tomatoes – 2 medium, chopped
Cilantro (Coriander) – 5 sprigs, finely chopped
Water – 2 cups
Lime/Lemon Juice – 1 Tbsp or to taste
Salt – to taste
1. In a medium pan, heat 1 tbsp (of the 2 tbsp) Oil.
2. Add in the Chickpea Flour and roast till it gets a wonderful aroma.
3. Remove from flame and transfer to another bowl.
4. In the same pan, heat the balance of the Oil (1 tbsp).
5. Once hot, add Mustard Seeds, allow them to pop.
6. Add in Cumin Seeds and let them splutter.
7. Add in Asafoetida (1/8th tsp), Curry Leaves, Onions, Garlic and Green Chillies, in that order and mix well.
8. Cook till the Onions are translucent.
9. Lower heat and add in dry spices – Roasted Cumin and Coriander powder, Red Chilli Powder and Turmeric Powder.
10. Cook them for a minute.
11. Add in the roasted Chickpea Flour, cook for 2 minutes
12. Add in Tomatoes, Cilantro and Water (little at a time).
13. Mix well so there are no lumps and it forms a gravy.
14. Add in Salt and Lime/Lemon Juice to taste.
15. Allow it to come to a boil.
16. Add in the balance of the Asafoetida and mix well.
17. Serve hot with Chapatis, Bhakri or Bajra Roti.