Heat oil in an iron pan (tava).

Once the oil is hot, add mustard seeds and let them splutter.

Add cumin seeds, curry leaves, and asafoetida powder.

Add the chopped onion and saute it well until lightly golden brown.

Add the "thecha" (chilli-garlic paste) and turmeric powder. Saute for about a minute on medium heat.

Add the coarsely ground roasted peanuts and saute lightly.

Add 1.5 glasses of water and add salt to taste. Bring it to a good boil.

Once boiling, add chopped coriander leaves.

Reduce the gas to low. Gradually add the gram flour while continuously mixing to avoid lumps.

Increase the gas to medium and continue stirring and breaking any lumps that form. This type of Pithla has some lumps in it.

Cook on medium-low heat, stirring occasionally, for 5-7 minutes until the gram flour is cooked and the Pithla thickens.

Covered the pan with a lid for two minutes while cooking on low heat.

Check if the Pithla is cooked by taking a small portion and seeing if it feels smooth when pressed.

Once cooked, transfer the Pithla immediately from the iron pan.

Serve hot with Bhakri (made from millet or sorghum), roti, or rice.