Kultha che pitlah (Marathi dish which is a rou of a certain bean - horse gram)

Kulith: Wikipedia entry for Kulith
This is a regional dish from the Kokan region of Maharashtra (State where Mumbai is located) - this is the region encompassing the coast south of Bombay and north of Goa.
I believe this is a poor man's dish - a basic roue of oil and the flour of the kulith bean - you eat it with rice and it's amongst the yummiest comfort foods ever. Warning it has  a very distinctive taste.

Indegredients:
2 tbsp oil
4 cloves of garlic chopped
2 chillis (if using jalapeno or hotter deseed one of the chillis)
3 Kokum petals (again a very regional kokani indegredient): Wikipedia entry for kokum
1/2  teasp mustard seeds
1/2  teasp cumin seeds
pinch asotifeda (hing)
1/4 teasp red chilli powder
1/4 teasp turmeric
2 tbsp yogurt
4 heaping tbsp of kulith flour
for each tbsp of flour use 1/2 cup water
1 tbsp of yogurt

Process
1) Heat oil on medium heat and do a fodni of the mustard, cumin, hing, chilli powder, turmeric, garlic, chillis
(once oil is heated drop in the mustard seeds, cumin seeds, hing, let it sizzle once u smell stuff then add in turmeric, chili powder, garlic and chillis - take off heat so stuff doesn't burn - toss everything in oil for 2-3 min)

2) Add in kulith flour and blend into the oil - keep stirring on medium heat for 5 - 6 min. The kulith will form little balls with the oil.

3) heat up the water in a kettle and slowly add 1/2 cup at a time and blend in the kulith so the balls of flour dissolve into the water.

4) Reduce heat to medium-low,  After you have a homogeneous mixture with no lumps then add the yogurt and the kokum petals

5) Simmer for 10 min on medium-low heat and serve over rice.  Add salt to taste over the rice or in your bowl - Am told that the salt acts as a de-emulsifier and it might take apart our nice consistent soupy pitlah.