Chickpea Flour Curry with Tomato and Curry Leaves

Introduction

This curry uses besan, or chickpea flour, cooked until golden and then simmered with chopped tomatoes, curry leaves, and chiles until thick. You get a fast, filling dish that works for a simple lunch or dinner, especially with white rice and fried potatoes on the side.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Servings: 2

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

Instructions

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.

Variations

• Change the oil to coconut oil if you want a heavier, slightly sweeter finish that fits the curry leaves well.
• Reduce the 4-5 pieces finely-chopped chiles and the red chile powder for a milder version, or increase one of them if you want more direct heat.
• Swap the 3 average sized tomatoes, chopped, for canned chopped tomatoes when fresh tomatoes are out of season; the curry will be a little softer and more saucy.
• Adjust the final simmering step depending on how you want to serve it: stop earlier for a looser curry for rice, or cook longer for a thicker, scoopable texture.

Tips for Success

• Fry the cumin seeds, mustard seeds, curry leaves, and chiles over medium heat so the seeds toast and the leaves crisp without burning.
• Keep stirring once the besan goes into the skillet; it should smell nutty and turn golden, not brown.
• Stir continuously after adding the 500 ml water to prevent lumps from forming as the besan hydrates.
• Chop the tomatoes fairly small so they soften before the curry finishes thickening.
• Pull the curry off the heat when it is just a little looser than you want, because besan thickens further as it sits.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze it in a freezer-safe container for up to 1 month, though the texture may thicken and turn slightly grainier after thawing.

Reheat on the stovetop over low heat with a splash of water, stirring until smooth and hot. For the microwave, cover loosely and heat in short bursts, stirring between each one so the center heats evenly.

FAQ

Why did my curry turn lumpy?

Lumps usually happen when the water goes in and the besan is not stirred enough. Keep stirring continuously for at least 5 minutes after adding the water to smooth it out.

Can you make this without curry leaves?

Yes, but the flavor will be flatter and less aromatic. The dish will still work, but curry leaves add a distinct savory note that is hard to replace directly.

Can you use canned tomatoes instead of fresh tomatoes?

Yes. Use canned chopped tomatoes when fresh tomatoes are watery or out of season; the curry will taste slightly deeper and may need a little longer to thicken.

Is this recipe gluten-free and vegan?

Yes, as written it is both gluten-free and vegan, assuming you use a plant-based oil. Serve it with plain rice or potatoes to keep it that way.