Restaurant style onion & besan quick curry for puri and chapati. Good recipe for a busy day or a lazy day.
Ingredients
1 onion
2-3 green chilies
1/2-2 tbsp besan/gram flour/chickpea flour/senaga pindi
1 tsp tamarind paste
1/4 tsp turmeric powder
salt for your taste
cilantro / coriander leaves
For Tempering
1-2 tbsp of oil or ghee
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
1-2 red chilies
1 pinch of hing/asafoetida
curry leaves
1 onion
2-3 green chilies
1/2-2 tbsp besan/gram flour/chickpea flour/senaga pindi
1 tsp tamarind paste
1/4 tsp turmeric powder
salt for your taste
cilantro / coriander leaves
For Tempering
1-2 tbsp of oil or ghee
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
1-2 red chilies
1 pinch of hing/asafoetida
curry leaves
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Preparation
Cut the onions into small pieces. Cut the green chili lengthwise.
Chop cilantro finely.
Cut the onions into small pieces. Cut the green chili lengthwise.
Chop cilantro finely.
Procedure
In a sauce pan take oil and heat it on medium. When the oil is hot add chana dal followed by urad dal,mustard seeds, cumin seeds and green chili. Keep stirring. When the mustard seeds are spluttering, add red chili, hing and curry leaves. Add onion and a pinch of salt. Stir it well, cover and cook for a few minutes until the onion turns translucent. Meanwhile prepare the besan mixture.
In a bowl, take besan, turmeric, salt and tamarind paste. Mix them well. By adding some water, bring it into a pouring consistency. Make sure there are no lumps. Keep this aside and check the onions.
When the onions are looking translucent, add the besan mixture. Keep stirring while you add the besan mixture. Continue stirring while cooking so that it won't stick to the bottom of the pan. You may switch off the flame when it gets thick and in pouring consistency. Add cilantro/coriander leaves. Serve it hot with puri or chapati.
In a sauce pan take oil and heat it on medium. When the oil is hot add chana dal followed by urad dal,mustard seeds, cumin seeds and green chili. Keep stirring. When the mustard seeds are spluttering, add red chili, hing and curry leaves. Add onion and a pinch of salt. Stir it well, cover and cook for a few minutes until the onion turns translucent. Meanwhile prepare the besan mixture.
In a bowl, take besan, turmeric, salt and tamarind paste. Mix them well. By adding some water, bring it into a pouring consistency. Make sure there are no lumps. Keep this aside and check the onions.
When the onions are looking translucent, add the besan mixture. Keep stirring while you add the besan mixture. Continue stirring while cooking so that it won't stick to the bottom of the pan. You may switch off the flame when it gets thick and in pouring consistency. Add cilantro/coriander leaves. Serve it hot with puri or chapati.
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