Chickpea flour curry (Besan Ka Salan )

Name: Chickpea flour curry (Besan Ka Salan ) Recipe
Yield: 4
Ingredients: 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

Number of Servings: 4

Ingredients

few teaspoons of oil1 small onion, chopped (or 2 large shallots, chopped)1 teaspoon of black mustard seeds1 teaspoon of cumin seeds3 - 4 green chilies, seeded and finely chopped1/2 teaspoon of chili powder1/2 teaspoon of cayenne1/2 teaspoon of coriander1/2 teaspoon of garam masala1 teaspoon of dried fenugreek leaves (methi)1 large tomato, seeded and finely chopped1 cup of chickpea flour (besan)1 1/2 cups of waterfresh parsley for garnishing

Directions

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.

Serving Size:�4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving