Pithla

• neutral cooking oil2 tsp tsp

  such as sunflower or rapeseed

• black or brown mustard seeds1 tsp tsp
• cumin seeds↗1 tsp tsp
• green chilli↗1

  split lengthways

• asafoetida powder½ tsp ½ tsp

  or 3 garlic cloves, finely sliced

• ground turmeric↗1 tsp tsp
• gram flour g
• coriander30g g

  chopped

• cooked rice↗

  yogurt, chapatis and pickles, to serve

Step-by-step instructions

1. 1

   Heat the oil in a deep frying pan over a medium heat, then tip in the mustard seeds, let them pop, then add the cumin seeds. Reduce the heat to medium‑low and add the chilli. Let it sizzle in the oil to impart its heat and flavour, about 2 mins. You may need to tilt the pan occasionally so that the chilli is submerged in oil.

2. 2

   Stir in the asafoetida or garlic, then the turmeric. Remove from the heat and immediately pour in 700ml water, taking care not to splash yourself with hot oil. Add a pinch of salt, return the pan to a medium heat and bring the water to a boil.

3. 3

   With one hand, sprinkle a handful of the gram flour on the surface while slowly stirring it with a large spoon or ladle using the other hand. Repeat this process – you will notice the mixture thicken and form small lumps. Continue until it is the consistency of a thick dhal or porridge, with small lumps. (You may not need all the flour.) Break up any larger lumps, adding a little more water to dilute, if needed.

4. 4

   Once the pithla has reached your preferred consistency, add the coriander and simmer for 2‑3 mins to infuse the flavours. Serve with rice, yogurt, chapatis and pickles, if you like.