2. In a bowl, add 2 cups besan, salt to taste, 1 tsp turmeric powder and 2 tbsp prepared kharda/ thecha. mix well and add water as required to make a smooth and lump free mixture. keep aside.

3. Set a wok on medium heat, add 2 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds and 10-12 curry leaves. sauté it briefly for few seconds or until the mustard seeds and cumin seeds crackle.

4. Further add 1 medium size chopped onion, 1/2 tsp hing / asafoetida and 2-3 slit green chillies. mix and continue to cook on medium flame till the onions turn translucent.

5. Low down the flame and add the besan mixture. also add 500 ml water to the wok and stir continuously to avoid any lump formation. cook until the pithala is semi thick in consistency.

6. Cover it with a lid and cook for 5-6 minutes on very low flame. make sure the pithala doesn’t burn so keep the flame to low heat only.

7. After 5-6 minutes, open the lid and mix well, add a handful of freshly chopped coriander leaves. check for the seasoning.

8. Pithala is ready. serve hot with hot bhakri and some onions, green chillies, thecha / kharda and some matka dahi.