Using Besan (chickpea flour) for cooking is very common in Rajasthan cuisine. We make lots of curries from besan like ghata ki sabzi, Bhujiya ki Sabji (plain besan bhaji), sev ki sabzi, besan ki sabzi, patod ki sabzi, Khadi etc.. I will be listing them all when I make them shortly. In my house my mom use to make besan ki sabzi on sunday nights as a light comforting food after a heavy sunday lunch. This curry should be made just before you want to eat. It has to be eaten hot and generally prepared on sunday night as everyone is at home after their weekend outing.
4 tsp besan flour (chickpea flour)
2-3 cloves of garlic finely chopped
1 onion finely chopped
3-4 green chilies chopped
Few peanuts (this is optional, my mom never adds this but my hubby likes as it gives some crunch to the curry)
Few curry leaves
1 teaspoon red chilli powder
1/4 teaspoon garam masala (optional, add it only if u want it more spicy)
1/2 teaspoon dhaniya powder
1/4 teaspoon turmeric powder
1/4 teaspoon jeera (cumin seeds)
1/4 teaspoon mustard seeds
Pinch of hing (asafoetida)
2-3 teaspoon oil
11/2 cup of water
Salt to taste
How I Prepare
1. Add besan to a large bowl, add all the spice powder, including salt as per taste. Add water slowly and make a thin paste (similar to what we do for Khadi).
2. In a pan, heat oil and once hot add hing, mustard seeds and cumin seeds. Once the mustard seeds splutter add garlic and saute for 1 minute, then add groundnut seeds, onion, curry leaves, green chilli and saute until onions are translucent.
3. Lower the flame and slowly add the besan mix. Make sure to stir continuously to avoid lumps.
4. Add more water if required as the besan will start getting thick as it cooks.
5. Taste the mix and adjust the salt and spicy accordingly. Allow the curry to cook for 10-15 minutes until the raw smell of besan is gone completely.
6. Garnish with coriander and serve hot with rotis