Pitla - Dill and Chickpea flour curry

This is one of my husband's favourites.  This is a revised version of what my mother-in-law makes.

This makes about 5 servings and takes about 20 minutes to make.

Ingredients:

Besan (Chick pea flour) - 1/4 cup

Olive Oil - 1 tea spoon

Mustard seeds - 1/2 tea spoon

Curry leaves - about 10

Jeera (Cumin seeds) - 1/2 tea spoon

Onion - 1/2 medium finely chopped

Turmeric powder - 1/2 tea spoon

Green Chilies - 4

Dill - 1/2 cup lightly packed chopped fine

Salt - 1/2 tea spoon (add per taste)

Water - 2-3 cups depending on the thickness desired

Method:

To a pan on medium heat, add oil. Let it heat. Then add mustard seeds and Cumin seeds.  Let them splutter.  Add curry leaves to this.  Then add onion.  Fry them till translucent.  This takes about 2-3 minutes.  Then add the Dill, Turmeric and Salt.  Stir fry it for about 4 minutes.  To a separate cup, add 2 cups of water and Besan.  Mix it well till there are no lumps.  Lower the heat on the pan and add the water-Besan mixture to this.  Let it cook covered for about 3 minutes.  Open the lid and check for thickness.  Add water if you like it thinner.  Take some aside for non spicy version.  Now, add the Green chilies.  Let it cook for one more minute.  Turn off the heat.  This tastes best with Chapati, Phulka or Bhakri. It makes about 5 servings.