To a heated skilled add mustard or any other oil that you are using
Once adequately hot add in mustard seeds
Once they start crackling in – add in the chilies and sauté them for 5-10 seconds
Next add in the onion – along with a little salt (approx 1/4th teaspoon) and sauté them on a medium flame for up to 10-15 mins until they are translucent and slightly golden brown
While the onions are cooking make the chickpea batter – combine 1/2 cup chickpea flour and 1 cup water in a bowl and mix well until all the lumps vanish. (Always maintain the ratio of 1 part chickpea flour to 2 part water for this recipe)
Once the onions are done add in the tomatoes and the spices- coriander powder, turmeric powder and chilli powder
Mix well and sauté for 4-5 mins
Next add in the chickpea batter & mix well (a bit slowly this time) until the batter thickens up considerably (about 30 – 45 seconds)
Then add in 1 more cup of water & mix well until all lumps vanish and you have an even textured curry
Add in the salt at this stage and mix well again
Cover the skillet and cook the curry for 4-5 mins
After 5 mins your pithala / besan curry / chickpea flour curry should be ready
Garnish with coriander leaves
Serve hot with steamed basmati rice or flatbread made out of sorghum flour or millet flour!