2 tbsp. cooking oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafetida
2 chopped green chilies or 1 tsp red chili powder
1/2 tsp turmeric powder
1/2 cup chopped cilantro
Heat the oil in a heavy bottom pan. I prefer to use Lodge Cast Iron pan. Add the mustard seeds, cumin seeds, asafetida and sauté on a medium flame for 1 minute. Add the curry leaves and green chilies and sauté on a medium flame for a few seconds. Add chopped cilantro and sauté for few minutes stirring often.
In the meantime, combine chickpea flour, turmeric powder, salt and 1 cup water . Mix well and make a smooth paste avoiding lumps.
Add the chickpeas flour mixture to the pan. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Mixture will start to thicken. Remove lid and stir continuously while the mixture gets dry and starts to look crumbly.
Garnish it with cilantro leaves and serve hot. Traditionally it is served with raw onions, green chilies and lime/lemon wedges for that authentic earthy feel.