Posted by: Jonjon | August 28, 2009

Curry – Chickpea Flour Curry 8/10 August 28 2009


Chickpea Flour Curry

Adapted from Mona’s Besan Ka Salan

few teaspoons of oil

1 small onion, chopped (or 2 large shallots, chopped)

1 teaspoon of black mustard seeds

1 teaspoon of cumin seeds

3 – 4 green chilies, seeded and finely chopped

1/2 teaspoon of chili powder

1/2 teaspoon of cayenne

1/2 teaspoon of coriander

1/2 teaspoon of garam masala

1 teaspoon of dried fenugreek leaves (methi)

1 large tomato, seeded and finely chopped

1 cup of chickpea flour (besan)

1 1/2 cups of water

fresh parsley for garnishing

Heat the oil in a non-stick pan over medium heat. When hot, add the mustard seeds and cumin seeds to the pan. Cook, stirring frequently, until the mustard seeds turn brown and begin to pop. Add the onion (or shallots) to the pan and cook until browned. Now add the green chilies, chili powder, cayenne, coriander, garam masala and fenugreek leaves and stir and fry for about a minute. Add the tomato, and cook until softened. Add the chickpea flour to the pan, along with the water, and cook, stirring constantly, until the mixture thickens and it reaches your desired consistency. Add more water to the pan if necessary.


I used tomato sauce instead of tomatoes because I ran out. Apart from the slight lumpiness of some improperly dissolved chickpea flour, the flavor was quite good. Tasted like a very good Indian like pasta sauce that was very thick. I had to add 2 more cups of water to dilute it. I used 100% less chilli, and it turned out very good.

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