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Basin Ki Kadi (Sindhi Chickpea Flour Curry)

Basin Ki Kadi (Sindhi Chickpea Flour Curry) – Forkwise recipe card (illustration, no photo yet)
DinnerPakistani⏱ 15 minServes 2EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • Oil
  • 1 tbsp cumin seeds and mustard seeds
  • Curry leaves
  • 4–5 pieces finely-chopped chiles
  • 200 g besan (chickpea flour)
  • 500 ml water
  • Finely-chopped coriander leaves
  • 3 average sized tomatoes, chopped
  • Salt
  • Red chile powder
  • Turmeric

Method

  1. Heat oil in a skillet, and add the cumin seeds, mustard seeds, curry leaves, and chiles. Fry for a few minutes.
  2. Stir in the besan. Cook, stirring, until the besan turns golden.
  3. Mix in the water, and continue stirring for at least 5 minutes.
  4. Mix in the coriander leaves, tomatoes, salt, chili powder, and turmeric. Simmer until thick.
  5. Serve hot with white rice and fried potatoes.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.