Pithla

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1. 1
   Heat the oil in a deep frying pan over a medium heat, then tip in the mustard seeds, let them pop, then add the cumin seeds. Reduce the heat to medium-low and add the chilli. Let it sizzle in the oil to impart its heat and flavour, about 2 mins. You may need to tilt the pan occasionally so that the chilli is submerged in oil.
2. 2
   Stir in the asafoetida or garlic, then the turmeric. Remove from the heat and immediately pour in 700ml water, taking care not to splash yourself with hot oil. Add a pinch of salt, return the pan to a medium heat and bring the water to a boil.
3. 3
   With one hand, sprinkle a handful of the gram flour on the surface while slowly stirring it with a large spoon or ladle using the other hand. Repeat this process – you will notice the mixture thicken and form small lumps. Continue until it is the consistency of a thick dhal or porridge, with small lumps. (You may not need all the flour.) Break up any larger lumps, adding a little more water to dilute, if needed.
4. 4
   Once the pithla has reached your preferred consistency, add the coriander and simmer for 2-3 mins to infuse the flavours. Serve with rice, yogurt, chapatis and pickles, if you like.