Besan Curry with Rice

Ingredients(for 1 medium bowl besan curry + 1 cup steamed rice)

• 1 cup Besan (gram flour) (chickpea flour)
• 1 cup Dahi (yogurt) (low-fat preferred)
• 1 cup Rice (basmati or local variety)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1 tsp Ginger-garlic paste (adrak-lehsun paste)
• 1 Green chilli (finely chopped) - optional
• 1/2 tsp Jeera (cumin seeds)
• 1/2 tsp Haldi (turmeric powder)
• 1/2 tsp Red chilli powder (optional for spice) - optional
• 1 tsp Coriander powder (dhaniya powder)
• to taste Salt
• 1 tbsp Mustard oil (or refined oil)
• 2 tbsp Fresh coriander leaves (for garnish) - optional

Instructions

1. 1

   Wash rice thoroughly and soak for 10 minutes. In a saucepan, add 2 cups water, bring to a boil, add rice, and cook until soft and fluffy. Set aside.

   10 minutes

   Use basmati for aromatic rice; avoid overcooking.

2. 2

   In a bowl, whisk besan with yogurt, haldi, salt, and 2 cups water to form a smooth, lump-free mixture.

   3 minutes

   Whisk well to avoid lumps for a creamy curry.

3. 3

   Heat mustard oil in a kadhai. Add jeera, let it splutter, then add chopped onion, ginger-garlic paste, and green chilli. Sauté until onions turn golden.

   5 minutes

   Low flame prevents burning; onions should be translucent.

4. 4

   Add chopped tomato and coriander powder. Cook until tomatoes soften and oil releases from the masala.

   4 minutes

   Add a pinch of salt to help tomatoes cook faster.