Basin Ki Kadi (Sindhi Chickpea Flour Curry)

Introduction

Basin Ki Kadi is a Sindhi chickpea flour curry that comes together in one skillet and relies on toasted besan for its rich, nutty base. The tomatoes and warm spices build a thick, savory sauce that pairs perfectly with rice and fried potatoes for a complete meal in under 30 minutes.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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

Adjust spice level: Use fewer chiles and reduce the red chile powder if you prefer milder heat. Add an extra chile or pinch of powder if you like more kick.

Add vegetables: Stir in diced potatoes, carrots, or zucchini in step 3 alongside the water and let them cook through before the tomatoes go in.

Change the fat: Ghee adds a richer flavor than neutral oil and is traditional in many Sindhi kitchens.

Serve differently: Spoon the kadi over buttered rice instead of serving them separately, or pair it with flatbread like roti or naan.

Make it thinner: If you prefer a more pourable consistency, add an extra 100 ml of water and simmer for less time.

Tips for Success

Toast the besan fully: Don’t skip the golden-brown stage in step 2. Undercooked besan will taste raw and gritty; properly toasted besan gives the curry its characteristic nutty depth.

Stir continuously when adding water: Besan clumps easily, so keep stirring for the full 5 minutes in step 3 to avoid lumps in the final sauce.

Use fresh tomatoes: Canned tomatoes release more liquid and can make the curry thinner than expected. Fresh, chopped tomatoes give you better control over consistency.

Judge doneness by texture, not time: The kadi is ready when it coats the back of a spoon and doesn’t run off immediately. Simmer times vary depending on how much water evaporates.

Prep the aromatics ahead: Chop the chiles, curry leaves, and coriander the night before to reduce active cooking time to about 15 minutes.

Storage and Reheating

Reheat on the stovetop over medium heat, stirring gently and adding a splash of water if the sauce has thickened too much. Microwave reheating works but can create hot spots, so stir halfway through if using that method. Allow about 2–3 minutes on the stovetop to bring it back to temperature.

FAQ

Can I make this ahead and cook it later?

Yes. Prepare all the chopped ingredients in advance. Store them separately in airtight containers in the fridge for up to 1 day, then follow the cooking steps when you’re ready. The actual cooking takes only 20 minutes.

What’s the difference between besan and regular flour?

Besan is made from dried chickpeas ground into a fine powder, giving it a distinctly nutty flavor and slightly grainy texture. All-purpose flour won’t give you the same taste and will make the curry taste bland.

Can I use dried coriander instead of fresh?

Dried coriander will work in a pinch (use about 1 teaspoon), but fresh coriander adds a brighter, more aromatic finish. If you must use dried, add it earlier in the cooking so the flavor releases fully.

Why does my kadi have lumps in it?

Lumps form when besan hits liquid too quickly or when you stop stirring. Always stir constantly for the full 5 minutes when adding water, and consider mixing the besan with a little cold water first to form a smooth paste before adding it to the hot oil.