Heat oil in a non-stick pan and temper with the mustard seeds. Allow it to splutter. Then add the cumin seeds and asafoetida, followed by ginger-garlic paste and coriander leaves. Saute for a few seconds.
Add the onions and salt. Fry till light brown.
Add all the other dry spices and mix well.
Add the spring onion and give it a stir. Stir fry for a minute.
Now add the besan (gram flour) and mix everything well.
Keep sprinkling water and cooking on a low flame.
Cover and cook for 5-7 minutes, stirring at intervals till done.
Add the lime juice and mix well. Serve, garnished with coriander leaves. Garnish with coriander leaves & serve with chapatis or bhakri..
