Dairy-Free Onion Besan Curry
Experience the comforting flavors of **Dairy-Free Onion Besan Curry**, a wholesome and vibrant Indian-inspired dish that's as nutritious as it is flavorful. This recipe combines the earthy richness of caramelized onions with the creamy texture of besan (chickpea flour), which forms the base of a lusciously spiced curry. Infused with aromatic mustard seeds, cumin, turmeric, and a medley of warming spices, this dairy-free and gluten-free curry is a perfect option for health-conscious eaters and those with dietary restrictions. Ready in just 40 minutes, this easy-to-make curry is generously garnished with fresh cilantro and brightened with a tangy hint of lemon juice. Serve it with rice, quinoa, or flatbread to create a satisfying meal that's sure to leave you craving more. Ideal for weeknight dinners or a cozy meal-prep session, this vegan onion besan curry is a delicious way to enjoy the goodness of plant-based cooking!
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Recipe Information
Ingredients
- 2 large Onions
- 1 cup Besan (chickpea flour)
- 2 cups Water
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
- 1 optional Green chili
Instructions
Peel and thinly slice the onions. If you choose to use green chili, slit it lengthwise.
In a bowl, mix the besan with 2 cups of water. Stir well to ensure there are no lumps and set aside.
Heat oil in a large pan on medium heat. Add mustard seeds and cumin seeds, allowing them to sizzle until aromatic, about 30 seconds.
Add the sliced onions and optional green chili to the pan. Sauté until the onions are translucent and slightly golden brown, about 5 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for another minute.
Slowly pour the besan mixture into the pan while stirring continuously. This helps avoid lumps from forming.
Bring the mixture to a gentle boil and then reduce the heat to low. Let it simmer, stirring occasionally, for about 10 to 15 minutes until the curry thickens to your preferred consistency.
Add garam masala and stir well. Cook for another 2 minutes.
Turn off the heat and add lemon juice. Mix thoroughly.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with rice, quinoa, or any flatbread of your choice.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 108% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 34.5 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1912 mg | 41% | |
*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.
