Sieve besan and mix with half of the water.

Keep it aside.

Heat oil in karai.

Crackle jeera, sarson, curry leaves, green chilli.

Cook for few seconds on low flame.

Sauté onions and heeng.

Now add tomatoes, garlic and green chilli paste.

Cook for few minutes on slow flame.

Add matar puree.

Add haldi and salt.

Cook for 2 minutes.

Add spring onions, cook for 1 minute on low flame.

Add remaining water and mix it well.

Cover pan with lid and let the boils come.

Add besan to it.

Continuously stir it.

Add lemon juice.

Cook it on slow flame for 10 minutes.

In between stir it.

Garnish with green coriander.

Serve hot.