Besan Ki Mirch (Peppers with Chick Pea flour)

Besan Ki Mirch is one of those "always in the fridge to go with daal roti" dishes. It goes great with any daal, any type of watery sabji, aalan ka saag (will post recipe soon), parantha's, poori's etc.

You'll need:
1) Peppers chopped - Use Bell peppers if you want to stay low on the spice quotient, If you like it spicy, use your pepper of choice. I absolutely love it with Anaheim peppers. Use 1 bell pepper, or two Anaheim peppers for this recipe. (Scale it if you want to use more)
2) Besan - Chick Pea Flour - 3 Tbsp
3) Oil - 1.5 Tbsp
4) Jeera - Cumin seeds - 1tsp
5) Red Chilli Powder - 1-2 tsp (depending on how spicy you want it)
6) Dhaniya Powder (Dry Coriander seed powdered) - 3 tsp
7) Haldi (Turmeric) - A pinch
8) Hing (Asafoetida) - A pinch
9) Saunf Powder (Fennel seeds powder) - 1 tsp
10) Salt to taste
11) Amchoor (Dry Mango powder) - 1tsp

Heat oil in a pan on medium heat, add hing and jeera. Then add the besan. You have to make sure there is enough oil to cook the besan. If things look too dry, add a little more oil. Trust me, skimping on oil while making Rajasthani dishes is not a good idea.
Stir continuously. Once the besan starts cooking, it burns very easily.

Roast the besan until it is fragrant and it changes to a light brown color.
Now add all the dry spices - chilli, amchoor, dhaniya powder, haldi, and saunf. Keep stirring until the spices are well incorporated into the besan.

Turn down the heat to the lowest you can manage.

Add the chopper peppers and salt. Stir to coat the peppers well with the besan.
Cover and cook.

Keep stirring occasionally.

The peppers take about 10-15 mins to cook on low heat.
Once cooked (should be soft) you are done. Enjoy!