Pithla

1 cup gram flour ( besan)
5 cups water
1 (big) onion (finely chopped)
3 green chillis (chopped)
3tsp salt
3tbsp oil
1/2 tsp turmuric powder
1/4 tsp mustard seeds
1/8 tsp asafeotida powder
3 garlic cloves (chopped)
5 kadipatta leaves (curry leaf tree)

Heat oil in a deap pan. Add asafeotida powder, turmuric powder and mustard seeds and heat till mustard seeds pop. Add the chopped chillis, garlic and kadipatta leaves and fry. Dont let them burn. Add the finely chopped onion and sautee them till they turn golden brown. Add besan to this and mix till besan changes shade. Add water, one cup at a time and mix thoroughly. Before the last cup of water, add salt so that it mixes properly.
Simmer on low heat till it get cooked. Cooked besan tastes distinctly different than uncooked besan, so that can be the test of when it is cooked. If you keep the heat high, the whole thing will make large popping sounds :-)

Enjoy with bhakri if you can make it.