Low Sodium Onion Besan Curry
Indulge in the wholesome and aromatic flavors of this Low Sodium Onion Besan Curry, a heart-healthy and delicious vegan recipe that's perfect for a wholesome family meal. Made with nutrient-rich besan (chickpea flour), sautéed onions, ripe tomatoes, and a delightful blend of Indian spices, this curry delivers bold, satisfying flavors while being mindful of your sodium intake. The creamy besan base thickens naturally, creating a velvety texture that pairs beautifully with steamed rice or warm whole wheat roti. With hints of cumin, turmeric, and garam masala, this curry is brimming with aromatic warmth, and the vibrant garnish of fresh cilantro enhances its freshness. Whether you’re exploring low-sodium recipes or seeking a protein-packed plant-based dish, this easy-to-make curry will become a comforting favorite in your kitchen!
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Recipe Information
Ingredients
- 1 cup Besan (chickpea flour)
- 2 large Onions
- 2 medium Tomatoes
- 1 small Green chili
- 1 inch Ginger
- 3 cloves Garlic
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro
- 3 cups Water
Instructions
Begin by finely chopping the onions, tomatoes, green chili, and cilantro. Mince the ginger and garlic cloves.
In a large mixing bowl, add the besan (chickpea flour) and gradually add 1 cup of water, stirring continuously to form a smooth, lump-free batter. Set aside.
Heat olive oil in a pan over medium heat. Once hot, add cumin seeds and allow them to crackle for 30 seconds.
Add the minced ginger and garlic, stirring to sauté until golden brown, about 2 minutes.
Mix in the chopped onions and sauté until they turn translucent, approximately 5 minutes.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for another 2 minutes, allowing the spices to release their aroma.
Add the chopped tomatoes and green chili, cooking until the tomatoes soften and begin to break down, roughly 5 minutes.
Slowly pour the besan batter into the pan, stirring constantly to avoid any lumps from forming.
Add the remaining 2 cups of water and stir well. Let the curry simmer over low heat for about 15 minutes, stirring occasionally.
Adjust the consistency of the curry by adding more water if necessary and continue to cook until the curry thickens to your desired preference.
Once the curry is cooked, stir in the garam masala and remove it from the heat.
Garnish with freshly chopped cilantro before serving.
Serve the Low Sodium Onion Besan Curry hot with rice or whole wheat roti.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 40.4 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2496 mg | 53% | |
*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.
