Besan Ka Salan
My father is not a very good cook, but he prepares a few dishes perfectly well, like Pyaz ka Anda, Ande ka Meetha, Khichdi, Nimrish Anda, etc. Among these dishes, Besan ka Salan is his favorite, which he very lovingly used to prepare while my Ammi fixed a few Parathas to go along with it for us all as the Sunday breakfasts during my childhood.
Besan Ka Salan – Gram Flour Curry
Today I present you all with one of my beloved father’s favorite curry, which I enjoyed along with store brought Afghani Roti as my weekend breakfast today. Hope you enjoy it as well.
Besan Ka Salan – Gram Flour Curry
Ingredients:
Chickpea flour/Besan – 1 cup
Canola oil – 2 tsp
Sliced Onions – 1/2 cup
Red chilli powder – 1 tsp
Salt – to taste
Small green chillies – 4, finely chopped
Warm Water – 2 cups
Chopped Cilantro – for garnish
Method:
-In a non-stick frying pan at medium heat, pour in canola oil and as soon as it warms up add the onions and fry them until they are golden brown in color. Add the besan and mix throughly. Roast the flour along with the onions for a minute or two, stirring it continuously until you achieve a rich orange-yellow color, similar to the color of turmeric, and a beautiful aroma. Be careful so that you do not burn it into brown and also that the flour does not form into lumps.
-Pour in warm water, add red chilli powder, salt and chopped green chillies and stir it all well and breaking any lumps of flour if present into a smooth paste with the back of a wooden spoon. Let it cook for 2-5 minutes until you achieve the desired pasty consistency. Taste for salt and chilli, add more if you wish. Garnish with chopped cilantro. Serve warm immediately.
Note:
1. Serve Besan Ka Salan immediately as soon as it is prepared, or else it will absorb the liquid and form a cake. If due to any reasons it has dried up, simply pour in a little more water so that it forms a paste and reheat it stirring it well. Serve right away.
2. Enjoy this curry along with Roti/Paratha/Phulka. Rice is a not good accompaniment to it.
Suggested Accompaniments: Serve Besan Ka Salan warm along with warm Roti or Parathas for a delicious breakfast.
Luv,
Mona
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May 24th, 2009 at 7:58 am
nice. good idea and good recipe of besan but how about adding chopped tomatoes here! will it work? pls advice me. thanks
Shaikhmohammed, I dont think adding tomatoes is a good idea. ~Mona
May 24th, 2009 at 9:22 am
This is something unique I haven’t seen before… It’s great if the kitchen is bare of vegetables or meats, too! Nice recipe 🙂
May 24th, 2009 at 9:55 am
In Maharashtra its known as Pithla accompaniment with Jawari or Bajra Bhakri. Adding tomato? Never.
May 24th, 2009 at 3:40 pm
I am making this! I recently made a chickpea flour scramble that I really enjoyed so I just know I’ll love this dish too.
May 24th, 2009 at 6:07 pm
Nice recipe, it has that aromatic(saunda) flavor in it!
May 24th, 2009 at 6:29 pm
I really enjoyed this recipe and i am hooked on ur recipe site. Are u indian hyd based in toronto me2. Its nice to know you. Keep up the good work.
May 24th, 2009 at 10:05 pm
good recipe
May 25th, 2009 at 12:02 am
This is something different and looks interesting ! Will try it out..
May 26th, 2009 at 9:22 am
Wow salan only using besan as base is new to me..looks tasty and delicious
May 26th, 2009 at 1:01 pm
What an unusual recipe! Looks and sounds delicious!
May 27th, 2009 at 7:52 pm
Hey Mona,
I absolutely love ‘Ande ka meetha’…but forgot the measurements, any chance you could share the recipe?
Thanks,
Lubna.
Lubna, sure inshAllah I will post its recipe very soon. ~Mona
June 18th, 2009 at 11:04 pm
hi mona,
i am gujju and in my house it’s very common to prepare this dish when we faced when unavailability of veg
thanks
raju
January 17th, 2010 at 7:52 am
its great and delicious as well as easy reciepe