Pithale (Kulith): type 3  

1 cup kulith (horse gram) flour,
1 onion,
mashed garlic cloves,
3-4 green chilies or red chilies,
coriander leaves,
turmeric powder,
2 teaspoon mustard seeds,
4 teaspoon oil

1. Mix together kulith flour, salt and some water for desired consistency. Remove the lumps.

(Alternatively, first follow the step 2, and add water directly to it. When water starts boiling, add the flour and stir. Watch out for lumps.)

2. In a deep pan, heat oil. Add mustard seeds, asafoetida, turmeric powder and garlic cloves.
Add chopped onions. Give vertical slits to the green chilies and add them to the oil. Fry for some time.

3. When onion pieces become translucent, add the paste of flour. Now keep stirring to avoid lump formation. You may add some more water.

4. Cover and turn the heat on medium.

5. Remove the lid and stir after 5 minutes. Pithale is ready when the raw smell goes.

6. Garnish with coriander leaves and serve with plain rice or bhakri.

Tip: This pithale tastes different than the gram flour pithale.
Variation :
Add 1 kokum in the step 2.
Also check Pithale-type 1, Pithale-type 2, and Zunka