Dairy-Free Besan Curry
Discover the comforting flavors of this **Dairy-Free Besan Curry**, a wholesome and creamy dish made without a drop of dairy. The star ingredient, **besan (chickpea flour)**, creates a velvety, gluten-free sauce that’s infused with aromatic spices like turmeric, cumin, and coriander. With sautéed onions, tomatoes, and a hint of green chili, this curry offers a perfect balance of warmth, zest, and freshness. Garnished with vibrant cilantro and a splash of lemon juice, this flavorful curry is ideal paired with steaming rice or soft flatbreads. Ready in just 45 minutes, it’s a satisfying and nutrient-packed meal that caters to vegan and dairy-free diets alike. Perfect for a weeknight dinner or a cozy weekend treat, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Besan (chickpea flour)
- 3 cups Water
- 2 tablespoons Oil (such as coconut or vegetable)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 2 large Garlic cloves, minced
- 1 inch Ginger, grated
- 1 small Green chili, finely chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 medium Tomato, finely chopped
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
In a mixing bowl, combine besan (chickpea flour) with 3 cups of water. Mix well until there are no lumps, creating a smooth batter. Set aside.
Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Let them sizzle and pop for about 30 seconds.
Add the finely chopped onion to the pan. Sauté until the onions turn translucent, approximately 3-4 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 1-2 minutes until fragrant.
Add turmeric powder, coriander powder, and red chili powder. Mix well with the onion mixture.
Add the chopped tomato into the pan and cook until the tomatoes become soft and mushy, about 3-4 minutes.
Slowly pour the besan mixture into the pan, stirring continuously to avoid any lumps as it cooks.
Add salt and bring the mixture to a gentle boil, stirring occasionally. Continue to cook on low heat, ensuring it thickens to a curry-like consistency, about 10-12 minutes.
Once the curry achieves the desired thickness, add freshly chopped cilantro and lemon juice. Stir well.
Remove from heat and let it sit for a couple of minutes before serving.
Serve hot with rice or flatbread of choice.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 21.9 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1876 mg | 40% | |
*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.
