Bombay Chutney

¾ cup Besan/Chickpea flour
1 medium Onion, chopped
1 medium Tomato
¾ cup Yogurt (preferable sour)
6 Green Chiles (Serrano pepper), chopped fine
Salt - to taste
2 tsp Kasuri Methi, (crushed, optional)
1 tsp Oil
4 cups Water
1 tbsp Cilantro/Coriander leaves, chopped

For Tempering:
1 tsp Mustard seeds
2 tsp Cumin
A pinch of Hing/Asafoetida
½ tsp Turmeric powder
Curry leaves - a few leaves

Heat oil in a kadai/pan and let the mustard seeds splutter. Add the cumin seeds, curry leaves, hing and turmeric powder. Add the onions, a pinch of salt and saute for a few minutes. Add the chopped green chillies and tomatoes. Cook till the tomatoes are mushy.
In a separate bowl, whisk together yogurt and water. Add the besan and whisk to mix well, without forming any lumps. Add salt to taste. Add the mixture and mix well. Reduce the heat to medium and cook, stirring occasionally for 5-6 minutes, until the mixture is glossy and shiny and the raw smell of besan goes away. Finish with chopped cilantro leaves and lemon juice is required. Serve with Pooris.