Besan Curry
Besan Curry is a comforting, flavorful dish that highlights the earthy richness of gram flour blended with aromatic spices. This gluten-free curry is infused with the vibrant essence of cumin, mustard seeds, turmeric, and coriander, while a sauté of onions, tomatoes, and green chilies creates a robust base. Smooth besan batter is gently cooked and simmered to achieve a luscious, velvety texture, perfectly complemented by a sprinkle of fresh cilantro. Quick to prepare and wonderfully versatile, this dish pairs beautifully with rice, roti, or naan, making it an ideal choice for a wholesome weeknight meal or a vegetarian feast.
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Recipe Information
Ingredients
- 1 cup Besan (gram flour)
- 4 cups Water
- 1 large, finely chopped Onion
- 1 large, finely chopped Tomato
- 1 tablespoon Ginger-garlic paste
- 2 finely chopped Green chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 teaspoon or to taste Salt
- 2 tablespoons Oil
- 2 tablespoons, chopped Cilantro
Instructions
In a medium mixing bowl, add 1 cup of besan and slowly add 2 cups of water while whisking to create a smooth, lump-free batter. Set aside for later.
Heat 2 tablespoons of oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and 0.5 teaspoon of mustard seeds. Let them crackle for a few seconds.
Add 1 finely chopped large onion and sauté until translucent, about 5-7 minutes.
Add 1 tablespoon of ginger-garlic paste and 2 finely chopped green chilies. Sauté for another 2 minutes until the raw aroma of ginger-garlic paste fades.
Add 1 large finely chopped tomato and cook until the tomatoes become soft and oil starts to separate from the tomato-onion mixture.
Stir in 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 1 teaspoon of coriander powder. Mix well and cook for another minute.
Gradually add the besan batter to the pan while stirring continuously to avoid lumps.
Once the batter is added, pour in the remaining 2 cups of water and 1 teaspoon of salt or to taste. Mix well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally until the curry thickens to your desired consistency.
Garnish the besan curry with 2 tablespoons of chopped cilantro and serve hot with rice, roti, or naan.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 40.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2038 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
