Ingredients 

• 1/2 cup besan 
• Mustard seeds - 1/2 tsp.
• Turmeric - 1/2 tsp.
• Asafetida powder - 1 pinch
• Cooking oil - 2 tbs.
• Green chilly - 2 
• Garlic - 2 small pods 
• 1 small onion 
• 1 small tomato
• Red chilly powder - 1/2 tsp. 
• Salt 
• 2 cups of water

• Cut Onion, Tomato and garlic into small pieces. You can use garlic powder instead of garlic. 
• Cut green chilly into pieces. Keep aside. 
• Mix besan and 1/2 cup water to make smooth watery paste. 
• Heat the remaining water so that it is just short of boiling. 
• Heat oil in a kadai or any flat cooking utensil. Add mustard seeds. 
• When mustard seeds start spluttering, add asafetida powder, turmeric and green chilly. 
• Add onion and garlic. Fry till onion becomes pink. Add tomato and let it cook for a minute. 
• Add the hot water, salt, red chilly powder and stir well. When the water starts boiling, add besan paste slowly , continuously stirring the water . Let it cook for a minute or two, till it becomes thick.