Basin Ki Kadi (Sindhi Chickpea Flour Curry)
Basin ki kadi is a Sindhi curry built from toasted chickpea flour instead of yogurt or coconut, and it shows how far a single pantry staple can go. Cooking the besan in spiced oil until golden gives the sauce a nutty depth, while tomatoes add sharpness and fresh coriander lifts the finish. It comes together in one skillet, and it is best spooned over plain white rice with crisp fried potatoes on the side.
Instructions
Heat some oil in a skillet over medium heat. Add the cumin seeds, mustard seeds, curry leaves and chopped chiles, and fry them for a few minutes until the seeds crackle and the kitchen smells fragrant.
Stir in the besan and cook it, stirring constantly, until it turns golden. Keep it moving so it toasts evenly and does not scorch.
Pour in the water and keep stirring for at least 5 minutes, until the mixture is smooth and free of lumps.
Add the coriander leaves, chopped tomatoes, salt, red chile powder and turmeric. Simmer until the curry thickens to the consistency you like.
Serve hot with white rice and fried potatoes.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
