Chickpea Flour Curry

Visit the Indian Food Glossary for information on the ingredients in this recipe
Chickpea Flour Curry

I'm still playing catch up and struggling to get back into a routine after coming home from my vacation. I've been revisiting tried and tested staples and turning to easy meal solutions, like this chickpea flour curry. I suspect I'll be spending more time in the kitchen when the fall temperatures set in.

Chickpea flour has long been a staple in my kitchen, but over the past few months, I've been restocking my supply more frequently since I have discovered besan flour can shine as the main ingredient in a dish, and also serve as a replacement for gluten flours in baked treats (think chocolate cocoa brownies with dried cranberries and chickpea flour). Chickpea flour dishes like this one are a good solution for a quick but healthy and satisfying dinner. This dish is best served with an Indian flatbread such as naan instead of rice. It is also advisable to serve the dish shortly after it is prepared so it doesn't dry up. You want that liquid component to scoop up with the naan.

Chickpea Flour CurryChickpea Flour Curry
Recipe by
Cuisine: Indian
Published on August 27, 2009

Quick and easy, protein-rich spicy chickpea flour curry — a good solution for simple healthy meals

Preparation: 10 minutes
Cooking time: 20 minutes

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  • 1 tablespoon oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion or 2 shallots, chopped
  • 3 to 4 green chilies, seeded and finely chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1 teaspoon dried fenugreek leaves (methi)
  • 1 large tomato, seeded and finely chopped
  • 1 cup chickpea flour (besan)
  • 1 1/2 cups water
  • fresh chopped parsley or cilantro for garnish
  • Heat the oil in a non-stick pan over medium heat. When hot, add the mustard seeds and cumin seeds, and stir for 60 seconds or until the mustard seeds begin to pop. Add the onion or shallots, and stir for 6 to 8 minutes until browned.

  • Now add the chilies, chili powder, cayenne, coriander, garam masala and fenugreek leaves, and stir for 1 minute. Add the tomato and cook for 5 minutes until softened.

  • Add the chickpea flour and pour in the water. Cook, stirring constantly, for 5 minutes or until the mixture thickens and reaches your desired consistency. Add more water to the pan if necessary.

  • Serve hot garnished with fresh chopped parsley or cilantro.

Makes 3 to 4 servings

More recipes using chickpea flour:
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

On the top of the reading stack: The White Rose: Munich, 1942-1943 by Inge Scholl

Audio accompaniment: Tierbeobachtungen by Jan Jelinek


mona said...

Lisa, I loved the addition of dried fenugreek leaves. Glad that you enjoyed the curry.

lubnakarim06 said...

I too bookmarked this from mona's place....adding fenugreek leaves sounds yum...

Unknown said...

Hummm..Its my sister's fav..that reminds me of so many things we did in our childhood..Thanks for sharing..

Parita said...

Love this curry lisa, we too make this but with some veggies, never tried in this way, sounds way tooo good, will def be trying this soon, thanks for sharing :)

Johanna GGG said...

never heard of this but it sounds great - and I love seeing what you are reading as well as what you are listening to

A_and_N said...

Oh I love Mona's site. Such hidden gems. Much like yours, if I may say so. :)

Making that stuffed French Toast for weekend bfast! Can't wait :)

Priya Suresh said...

Such a lovely curry...looks great.

eatme_delicious said...

I don't think I've ever tried a curry made with flour like this. Looks delicious though.

iRaw said...

This sounds wonderful! I'm sure to give it a try.

Indian Khana said...

Looks interesting...add methi leaves r gud..shall try

Anonymous said...

This is one of my fav quick dishes - lovely with corn roti. Btw, have you tried it with vegetables in it?

Shaheen said...

Oh Lisa,
This is one of my favourite childhood dishes. Thanks for reminding me. It was also refreshing to read the word 'salan' in place of the common 'curry'. Absolutely lovely.

test it comm said...

That curry looks tasty! I am going to have to look for some chickpea flour to try.

Aparna Balasubramanian said...

I love anything chickpea and this is one salan I haven't tried. I shall.
Do try making this using sauteed sliced onions or green bell peppers. Its fantastic.

Tracey Mardon said...

Sounds delicious Lisa and it gives me another flour to try with my newish gluten free endeavour.

Juliana said...

Never heard of this dish...I bet you that is yummie with all the ingredients in it!

Susan from Food Blogga said...

It can be such a challenge to get back in your routine after a holiday. I always feel like I need a vacation from my vacation. :)

Soma said...

Sounds like a great quick dish with roti/parathas. I have eaten a very dry version of this. Loved it that you added methi:-)