Sunny Priyan
1 cup besan (gram flour), 2 tbsp oil, 1 tsp mustard seeds, m1-2 green chilies, 1 onion, 1 tsp turmeric powder, 1 tsp ginger-garlic paste, Salt to taste, 2 cups water.
Heat oil, splutter mustard seeds, sauté green chilies, onion, and ginger-garlic paste until onions turn golden brown.
Add turmeric powder and besan to the pan. Stir well, roasting the besan for 2-3 minutes on medium heat.
Add water while continuously stirring to avoid lumps. Keep stirring until the mixture thickens and becomes smooth.
Cover and cook for 5-7 minutes, stir occasionally. The pithale should reach a slightly thick, pourable consistency.
Garnish with fresh coriander leaves, and serve hot with bhakri, chapati, or rice.