Add 2 to 3 pinches of turmeric powder, 2 to 3 pinches red chilli powder and salt as required.
Add 1.5 cups water.
Mix very well to get a smooth slurry (or solution) without any lumps.
making fafda chutney
Heat ½ tablespoon oil in a sauce pan or any pan. Add ½ teaspoon mustard and let them crackle. Keep the flame to a low.
When the mustard seeds crackle, add 1 green chili (finely chopped) and 1 teaspoon finely chopped ginger.
Saute till the raw aroma of ginger goes away. This takes a few seconds.
Then add 6 to 7 curry leaves and 1 pinch asafoetida (hing). mix very well.
Add the besan slurry. stir and mix very well.
Simmer this besan chutney mixture on a low to medium-low flame.
Keep stirring at intervals so that lumps do not form and the mixture does not stick on the bottom of the pan.
Simmer for 6 to 7 minutes. The besan chutney will thicken. Check the taste and the rawness of the besan should not be there. If you feel rawness in the besan, then cook for a few more minutes. In case the chutney looks thick, then add some more water to it.
Once the besan chutney has cooked, then add ½ teaspoon sugar. mix very well.
Switch off the flame and then add 2 to 3 teaspoons lemon juice or add as required.
Again mix very well.
Check the taste of fafda chutney. There should be some sourness or “khattas” as we call in hindi in the chutney. Check the seasonings and if required you can add some more red chilli powder, salt or sugar. you can add some chopped coriander leaves at this step.
Serve fafda chutney with fafda, gathiya, chorafali or methi na gota.